How To make Lemon Macaroon Pie
Crust----- 1 c All-Purpose Flour
1/3 c Cake Flour
1 tb Sugar
1/2 ts Salt
3/4 Stick Unsalted Butter,
Chilled
cut into 4 Pieces 2 tb Vegetable Shortening (Solid)
Chilled :
cut into pieces 3 tb Ice Water (or more)
Filling:
3 lg Eggs
2 lg Egg Yolks
1/4 ts Salt
1 1/4 c Sugar
1 1/4 c Shredded Sweetened Coconut
(about 5 ounces) 1 c Whipping Cream chilled
1/4 c Fresh Lemon Juice
2 tb Unsalted Butter :
melted
2 ts Grated Lemon Peel
2 1/4 ts Vanilla Extract
1/2 ts Almond Extract
2 ts Powdered Sugar
8 Thin Lemon Slices
FOR CRUST: Mix flour, cake flour, 1 tablespoon sugar and salt in processor. Add chilled butter and shortening and cut in, using on/off turns, until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form. If dough is too dry, add more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour. (Can be prepared 2 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling out. ) Position rack in bottom third of oven; preheat oven to 350F. Butter 9-inch-
diameter glass pie dish. Roll out dough on lightly floured work surface to 12-inch round. Transfer to prepared dish. Trim crust edge, leaving 1/2-inch overhang. Decoratively crimp overheang. Freeze 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set and rim is pale golden, about 20 minutes. Remove foil and beans. Cool completely. Maintain oven temperature. FOR FILLING: Using electric mixer, beat eggs, egg yolks and salt in large bowl to blend. Add 1 and 1/4 cups sugar and beat until mixture is thick and fluffy, about 1 minute. Beat in coconut, 1/4 cup chilled whipping cream, lemon juice, melted butter, lemon peel, 1 and 1/2 teaspoons vanilla and almond extract. Poor filling into crust. Bake until filling is golden and set, about 40 minutes. Cool on rack. Refrigerate until well chilled, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. ) Beat remaining 3/4 cup cream, powdered sugar and remaining 3/4 teaspoon vanilla extract in large bowl until stiff peaks form. Pipe whipped cream around border of pie. Garnish with lemon slices and serve. Serves 8. Recipe By : pamram@bev. net (Pam Ramsey)
How To make Lemon Macaroon Pie's Videos
Make 4 Holiday Macarons From 1 Batch!???????? (Apple Pie, Pumpkin Pie, Peppermint Choco & Pecan Caramel)
I’m sharing how you can make 4 different flavors of amazing holiday macarons all from scratch. I am making all of them at the same time from one batch of my macaron recipe. You can also pick one or a few kinds as you like! It’ll be a perfect holiday gift for your special someone.
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????The Ingredients:
????Macaron Shells:
For all the 4 flavors. Divide it into 4.
It makes about 40-45 pieces of 5 cm | 2 inches macarons.
• Egg white: 100g | 3.5oz
• Powdered sugar: 250g | 8.8oz
• Almond flour: 260g | 9.2oz
(Italian meringue)
• Egg white: 100g | 3.5oz
• Water: 60g | 2.1oz
• Granulated sugar in a bowl: 30g | 1oz
• Granulated sugar in a pot: 230g | 8.1oz
Decorations for the shells:
Apple crumble macarons
• Brown coloring
• Crumble/streusel: some (The recipe below.)
Pumpkin pie cheesecake macarons
• Orange coloring
• Pumpkin spice: some (The recipe from the link below)
Caramel pecan macarons
• Brown coloring
• Toasted pecans: some
Peppermint chocolate macarons
• Red & green coloring
• Christmasy sprinkle: some
Heat the syrup to 118C (244.4F)
????BAKE(Preheated) at 300F | 149C for 17-20 mins for 5 cm | 2 inches macarons.
* Adjust the time and temperature depending on the oven and the size of your macarons.
Check out this in-depth video to learn how to make the macarons step-by-step:
Macaron Masterclass:
Check out this video to learn about Italian meringue in more in-depth:
Italian Meringue
????Plain Buttercream:
I used my French buttercream recipe today.
All the buttercream recipes I shared in the past!:
French Buttercream
Swiss Buttercream
American Buttercream
????Apple Crumble Macarons
Macaron shells: about 20-22 shells (makes about 10-11 macarons)
• Sprinkle crumbles on top of the shells before you bake.
Crumbles/Streusel
• All-purpose flour, Almond flour, Granulated sugar, and butter (cold): All 10g | 0.35oz each
• Salt: A pinch
????BAKE(Preheated) at 350F | 176C for 8-10 minutes
Apple pie filling
• Apple (Granny Smith), cut into small pieces: 100g | 3.5oz (about 1 small apple)
• Light brown sugar: 2 Tbsp
• Salt: A pinch
• Cornstarch: 1/2 tsp
• Cinnamon: 1/8 tsp
• Nutmeg: A pinch
• Lemon juice: 1/2 tsp
• Water: 4 Tbsp
Cinnamon buttercream
• Plain buttercream: 100g | 3.5oz
• Cinnamon: 1/8 tsp
????Pumpkin Pie Cheesecake Macarons
Macaron shells: about 20-22 shells (makes about 10-11 macarons)
• Sprinkle pumpkin spice on top of the shells before you bake.
Homemade pumpkin spice recipe:
Pumpkin pie filling:
• Egg: 1 (50g | 1.76oz)
• Pumpkin, pureed: 150g | 5.3oz
• Light brown sugar: 50g | 1.76oz
• Salt: 1/8 tsp
• Flour: 1 tsp
• Pumpkin spice: 1 tsp
• Heavy cream: 70g | 2.5oz
????BAKE(Preheated) at 350F | 176C for 35-40 mins.
* Adjust the time depending on the thickness.
Pumpkin spice cream cheese buttercream
• Plain buttercream: 70g | 2.5oz
• Cream cheese: 30g | 1oz
• Pumpkin spice: 1/4 tsp
????Caramel Pecan Macarons
Macaron shells: about 20-22 shells (makes about 10-11 macarons)
• Attach toasted pecans (some) on top of the shells before you bake.
Carmel sauce
Check out the video to learn how to make it step-by-step
*Today, I made it with the dry caramel method, with butter.
• Granulated sugar 200g | 7oz
• Water 66g | 2.3oz *** Omit water for dry caramel.
• Heavy cream 150g | 5.3oz
• Vanilla beans 1/4-1/3 pod (or vanilla extract 1/3 tsp)
• Salt 1/4 tsp (or more as you like!)
• Unsalted butter 50g | 1.76oz (Optional)
Caramel pecans crunch
• Granulated sugar: 1 Tbsp
• Butter: 1 Tbsp
• Pecan (Toasted): 50g | 1.76oz
• Sea salt: A pinch
Caramel buttercream
• Plain buttercream: 100g | 3.5oz
• Caramel sauce: 2 Tbsp
• Salt: A pinch
????Peppermint Chocolate Macarons
Macaron shells: about 20-22 shells (makes about 10-11 macarons)
• Red & green colorings to make the marble design
Peppermint candy: 1-2 candy canes
Dark chocolate ganache
• Dark chocolate (couverture): 70g | 2.5oz
• Heavy cream: 70g | | 2.5oz
• (Peppermint extract: 1/8 tsp. Optional)
????Other holiday dessert recipes/tutorials:
Pumpkin Spice Chiffon Cake
Christmas Tree Cookies
????Other macaron recipes/tutorials
Macaron tower
Strawberry macaron cake
????Pie & Tart recipes/tutorials:
Apple hand pies
Fruit tart house
????My blog:
????Instagram: @ayacaliva
MUSIC:
epidemicsound.com
#holidaybaking #macaronrecipe #holidaypie #piemacaron
Want to Bake Coconut Macaroon Pie with me?!?!
#recipes #baking #pie
Hello and welcome back to another Baking video. In todays video we will be baking Coconut Macaroon Pie. This is old footage I had found that I didn't know I had. When I made it it was my first time baking this kind of pie. I found it delicious. If you would like to try this Recipe you can find it linked below. If you enjoyed the video please like comment and subscribe. Thanks and have a beautiful day.
Recipes:
Lemon Meringue Pie - Episode 682 - Anoma's Kitchen
අඩු බඩු ප්රමාණයකින් ඉක්මනින් හදාගන්න පුළුවන් රස පුඩිමක්.
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Email: anomaskitchen@gmail.com
Theme Music: Suresh Maliyadde
The Most Fool-Proof Macarons You'll Ever Make
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The Pies of Yelapa (Season 6, Episode 15)
Christopher Kimball takes a trip to Jalisco, Mexico to explore beach-side pies. Back in the kitchen, Chris and Milk Street Cook Erika Bruce demonstrate three variations of these pies using a Hot Water Crust. From Yelapa-Style Sweet Corn Pie to Yelapa-Style Chocolate Pie and Coconut Macaroon Pie, this episode has a pie for everyone!
Yelapa-Style Sweet Corn Pie:
Yelapa-Style Chocolate Pie:
Coconut Macaroon Pie:
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#Cooking #Food #Travel #Pie #Mexico
How to Make Lemon and Raspberry Macaroons | Waitrose
Making macaroons may seem daunting, but in this masterclass Eleni from the Waitrose Cookery School shows you all the tips and tricks you'll need to whip up these little treats with ease. See the full recipe |
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