Easy Coconut Macaroons Recipe | So delicious!
Sweet, moist, and chewy, these Coconut Macaroons are a delightful treat for any occasion. Baked until crispy and golden on the outside and then dipped in chocolate, you only need a few simple ingredients to make these macaroons. I never knew how amazing these were until I started making them, and oh my gosh they are a million times better than store-bought and so easy to make too! These cookies are naturally gluten-free and packed with coconut flavors.
RECIPE:
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How to Make the Best Swiss Meringue: Lighter, Fluffier, and More Stable
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With the right technique, Swiss meringue is fluffier than a French meringue made with the same ratio of ingredients, and every bit as stable as its Italian cousin. The trick is to warm the egg whites and sugar over a gently simmering water bath. With toasted sugar, cream of tartar, plenty of salt, and a little vanilla, the finished meringue whips up with lots of flavor, aroma, and a well-balanced sweetness, too. Use it in your favorite recipes for meringue cookies, Swiss buttercream, pavlova, and any meringue-topped pie.
The BEST Lemon Meringue Pie
This zingy lemon meringue pie rests in a crisp and flakey homemade butter crust and is topped with a mound of light as air Italian meringue making for an easy to make but very special treat!
Full Recipe:
This pie is a lemon-lover’s dream come true! Tons of zing and a perfect balance of sweetness and textures in each bite. I loved this recipe with a homemade butter crust but you can make a crushed cookie or nut crust if desired.
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How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
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PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Meringue Cookie Recipe - Laura Vitale - Laura in the Kitchen Episode 527
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Lemon Meringue Pie Recipe
Today I'm making Lemon Meringue Pie. Whilst visiting family over christmas I was treated to this delight, by my auntie Debbie. This recipe is so delicious I had to share it with you all! It's so yummy and such a refreshing pie that is really easy to make. I hope you all enjoy it!
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Enjoy!
Recipe:
Sweet Shortcrust Pastry:
225g Plain Flour (1.5 cups)
3 tsp Icing Sugar
140g Butter
1 Egg Yolk
Approximately 2 Tbsp Water
Lemon Filling:
75g Cornflour (1/2 cup)
210g Caster Sugar (1 cup)
125 ml Lemon Juice (1/2 cup)
310 ml Water (1 1/4 cup)
2 tsp Grated Lemon Rind
3 Egg Yolks
60g Unsalted Butter
Meringue:
4 Egg Whites
105g Caster Sugar (1/2 cup)
Music: CMA
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