How To make Sara Lee's Macaroons
WALDINE VAN GEFFEN:
1/2 large Almond paste
2 Egg whites -- or 3
1/4 teaspoon Salt
1 cup Fine granulated sugar
Powdered sugar
Knead almond paste with hands until soft and break into small pieces. Put egg whites with salt in bowl of mixer. Add granulated sugar and almond paste, a little at a time, beating until all is added and mixture is smooth and thick. Beat in powdered sugar, up to 1/2 c if necessary, to make a batter thick enough to hold its shape. Cover baking sheets with 2 layers of heavy brown paper. Drop onto paper by ts into mounds about 2" apart. Bake at 300~ until lightly browned, 20 to 25 minutes. Remove from oven, slide paper off baking sheet onto a damp dish towel folded same size as baking sheet. Let stand until macaroons are cool or can be removed from paper with small metal spatula. Cool on wire racks. Store in tightly covered container.
How To make Sara Lee's Macaroons's Videos
Best Tips for Making VEGAN MACARONS | Interview with Expert Meggan Leal
Learn tips for making vegan macarons. This episode interviewed Vegan Baker and Macaron Queen Meggan Leal.
WE DISCUSS:
- Top tips for make vegan macarons
- Allergy free baking
- Meggan's recipe book release and her facebook group
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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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How To Make Sarah Bernhardt Cookies
FULL RECIPE BELOW
Learn how to make Sarah Bernhardt cookies in this step-by-step recipe tutorial videos. Don’t worry about how intimidating this dish might seem. We have you covered!
SARAH BERNHARDT COOKIES RECIPE:
Macaron Ingredients
10 oz almond paste
4 oz sugar
2 egg whites
¼ tsp salt
1/2 tsp vanilla or almond extract (optional)
French Butter Cream Ingredients
8 oz sugar
6 oz water
1 cup egg yolks
¼ cup cocoa powder
1 pound of butter
Macaron Directions
1. Mix the almond paste and sugar until crumbly, add the egg whites ½ at a time and then the salt and extract. Pipe into 1 inch rounds and bake at 350 degrees for about 15 minutes until golden brown around the edges.
French Butter Cream Ingredients
1. Bring the sugar and water to a simmer for about 20 minutes or until it reaches 240 degrees. Whip the eggs yolks until they are light in color.
2. Very carefully add the sugar and water mixture to the eggs yolks in a thin stream on the side of the bowl. Add the cocoa powder and mix until cool. Add the butter and mix until light and fluffy.
Cookie Assembling Directions
1. Turn the cooled macaroon upside down and pipe a mound of butter cream on top and freeze for about an hour.
2. Melt 16 ounces of chocolate with 2 tablespoons of butter or shortening
3. Dip the cookies in the chocolate, allow to set and then serve.
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Perfect Pound Cake Recipe
This Beyond EASY and DELICIOUS pound cake is an irresistible, moist, buttery, melt in your mouth treat with the perfect note of vanilla. I live for a slice with my coffee in the morning but it’s an amazing dessert when paired with some whipped cream and berries and honestly it’s basically perfect when you’re just grabbing a slice on the go.
Full Recipe:
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How to make delicious chocolate butter cake/ chocolate Pound cake recipe
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How to make delicious chocolate butter cake
Let's make delicious chocolate butter cake
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(Preparations)
Prepare butter and eggs at room temperature (about 30 minutes)
Preheat the oven in advance
Frame size: width 16.5 cm, width 8.5 cm, height 6.5 cm
Tip
Scrape the butter on the side with a spatula.
Add eggs 6-7 times
Ingredients
Butter 100g
Sugar 100g
2 eggs
Cake flour 80g
Cocoa powder 20g
Baking powder 2g
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