#macaroon recipe

[askwhatsforlunch]

Congolais (Coconut Macaroons)

Funny how our tastes change sometimes. I used to not like coconut at all. The mere flavour of it made me feel sick. That made visits to great-aunts, who would invariably serve plates of Congolais with coffee and tea, a staple of my young years, rather awkward. Then, on a school trip to the West Indies, I discovered Colombo, and since then I’ve loved coconut milk into savoury sauces or curries (a taste very much solidified by a trip in Southern India in 2014). Then, we returned to the Caribbean and I was reconciled with the use of coconut milk in a blissfully refreshing Sorbet Coco. I’ve been increasingly using desiccated coconut since, but mixed in with other things. Until today, when I fancied a bikkie but not going to the shops. And egg whites, coconut and sugar are all you need to make these simple Congolais, so I gave it a try. And I’m glad I did, for I really do like them now!

Ingredients (makes 15 biscuits):

1/2 tablespoon unsalted butter, softened

2 small egg whites

85 grams/3 ounces caster sugar

75 grams/2.65 ounces desiccated coconut

Preheat oven to 160°C/320°F.

Line a baking tray with baking paper, and lightly butter it. Set aside.

Place egg whites into a medium bowl, and fit the bowl over a small saucepan of simmering water (the bottom of the bowl should not touch the water). 

With an electric mixer, beat the egg whites, increasing the speed until soft peaks just form. Gradually beat in caster sugar, until you have a thick, shiny and glossing meringue (and sugar is perfectly dissolved). 

Remove the bowl from the saucepan, and gently fold in desiccated coconut with a spatula, until well-mixed.

Scoop a heaped tablespoonful of the coconut mixture, and smoothen slightly with another tablespoon before placing onto prepared baking tray. Procced likewise with remaining mixture, until you have about 15 coconut meringue heaps.

Bake in the middle of the warm oven, 25 minutes, at 160°C/320°F, until a pale golden colour. Remove from the oven and let cool completely.

Serve Congolais with tea or coffee, and keep them in a metal biscuit tin.

[askwhatsforlunch]

Blanc (Champagne) Macarons

I’m rather proud of these delightful and quite indulgent Blanc (Champagne) Macarons. They’re something special! (Try them with the Bleu and Rouge Macarons!)

Ingredients (makes 15 macarons):

3.5 ounces almond meal

3.5 ounces Powdered Sugar

2 large egg whites

3.5 ounces granulated sugar

3 tablespoons water

2 1/2 gelatin leaves

1 1/4 cup Champagne

1 1/2 tablespoon granulated sugar

Line two baking sheets with parchment paper.

In a food processor, combine almond meal and Powdered Sugar. Process until well-blended, and a fine consistency. Set aside.

In the bowl of an electric stand mixer, combine egg whites. Whisk on high speed until stif peaks form.

Meanwhile, heat sugar and water in a small saucepan, stirring occasionally, until sugar is dissolved. When syrup reaches 230°F (110°C), pour carefully in a steady stream into the egg whites, still beating on high speed until completely incorporated.

In a large bowl, gently fold meringue into almond meal mixture until well-blended. Spoon mixture into a piping bag, and pipe 30 macarons onto prepared baking sheets. Leave at room temperature, for one hour.

Preheat oven to 285°.

Bake macarons at 285°, for 20 to 25 minutes. Remove from oven and remove from baking sheets; let cool completely.

Soak gelatin leaves in a bowl of cold water.

In a medium saucepan pour 1 cup Champagne. Stir in sugar and heat gently over medium heat. When sugar is dissolved, remove from heat. Squeeze water out of gelatin leaves and stir into the hot Champagne mixture. Gently pour in remaining Champagne into the mixture and pour into a large plate. Chill in the refrigerator, 3 hours.

Assemble two macaron halves with about 1 ½ teaspoon Champagne jelly. Repeat until you have 15 macarons. Chill until serving time.

Serve Blanc (Champagne) Macarons with Champagne or coffee.

[tvfoodist-blog]

Chocolate Macaroons

by Chef Murph

Chocolate Macaroons

Ingredients:

1 ½ cups semisweet chocolate chips

2 egg whites

¼ teaspoon salt

½ cup sugar

½ tsp. vanilla extract

1 ½ cups sweetened flaked coconut

Parchment paper

Directions:

Preheat oven to 325°F. Line a baking sheet with parchment paper.

In a microwave safe bowl, melt chocolate chips, stirring occasionally. Optionally, melt over a double boiler. Set aside to…

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[lilbeesie]

12 Days of Christmas 2015, Day 1: [Recipe] Mama's Chocolate Macaroons

12 Days of Christmas 2015, Day 1: [Recipe] Mama’s Chocolate Macaroons

Ding! Dong! Ding! Dong! Those are my church bells. Silent internet church bells. Turn on your imaginations. The 12 Frilly Days of Christmas are here! I know that I haven’t blogged much this past year. I’ve been more than a bit busy chasing a little girl around my house. My time now mostly belongs to her. I will be honest and let you know that I was going to give up on the 12 Frilly Days of…

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[reciperadar]

COCONUT MACAROON SANDWICHES WITH LIME CURD

via http://www.epicurious.com/recipes/food/views/Coconut-Macaroon-Sandwiches-with-Lime-Curd-51142230

YIELD: Makes about 4 1/2 dozen sandwich cookies

ACTIVE TIME: 1 hour

TOTAL TIME: 2 hours

INGREDIENTS

Macaroons:

1 (14-ounce) bag (5 1/3 cups) sweetened flaked coconut

1/2 cup sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

4 large egg whites

1/4 teaspoon pure almond extract

Lime Curd:

1 tablespoon lime zest

3/4 cup fresh lime juice (from about 6 limes)

3/4 cup sugar

2 1/2 tablespoons cornstarch

1/2 teaspoon salt

1 stick (1/2 cup) unsalted butter, cut into pieces

4 large egg yolks

1 drop green food coloring, if desired

Garnish:

Edible gold or silver glitter or clear sanding sugar (optional)

Special equipment:Small offset spatula (optional, but very helpful); edible gold or silver glitter; a heavy-duty resealable plastic bag (not pleated)

PREPARATION

Make Macaroons: Heat oven to 325°F with racks in upper and lower third. Line 2 large baking sheets with parchment paper.

Stir together coconut, sugar, flour, and salt until combined well, then add egg whites and almond extract and stir until combined well.

Pack dough in a teaspoon measure, preferably with offset spatula, scraping it level, then use spatula to remove dough from teaspoon in a single mound. Arrange mounds, rounded side up, 1 inch apart, on baking sheets.

Bake until just springy to the touch and bottoms are pale golden, 8 to 12 minutes, switching position of sheets halfway through baking.

Remove cookies from oven and sprinkle while still hot with edible glitter, if using. Cool cookies on baking sheet 1 minute, and transfer to racks to cool completely.

Make Lime Curd: Whisk together lime zest and juice, sugar, cornstarch, and salt in a 2-quart heavy saucepan until cornstarch is dissolved, then whisk in butter. Bring to a simmer over moderately high heat, whisking constantly, then reduce heat and continue to simmer briskly, whisking constantly, 1 minute. Remove pan from heat.

Lightly beat yolks in a small bowl, then slowly add 1/4 cup lime mixture, whisking. Add yolk mixture to remaining lemon mixture, whisking, then cook over low heat, whisking constantly, until curd is thick enough to hold marks of whisk, 1 to 2 minutes. Transfer to a bowl, then cover surface with wax paper and chill until cold, about 1 hour.

Assemble Cookies: Transfer lime curd to plastic bag and press out excess air. Snip a 1/8-inch opening in bottom corner of bag, then twist bag firmly just above curd.

Put 1 cookie, flat side up, on work surface and pipe about 1/2 teaspoon lime curd onto cookie, then top with another cookie, flat side down, to form a sandwich. Make more sandwiches in same manner.

cooks' notes:•Lime curd can be made 1 day ahead and chilled, covered. You will have leftover lime curd (this is the right amount of curd for 1 drop of food coloring; less curd and the color would be too intense), but it will keep for weeks, covered, in your refrigerator, and is delicious on toast or hot biscuits. •Sandwiched cookies keep, layered between sheets of wax paper or parchment in an airtight container, chilled, 4 days. Bring to room temperature just before serving.

[louisainthekitchen]

French chef Raymond Blanc’s Chocolate Macaroon Recipe

When I am cooking anything French I always go in search of Raymond Blanc’s recipes. They are always flawless, which is what you need when you’re attempting notoriously difficult macaroons.

Ingredients

Pâté à macaron:

60g dark chocolate

185g icing sugar

185g ground almonds

2 medium egg whites

Italian Meringue:

2 medium egg whites

1 drop lemon juice

185g caster sugar

3 tbsp water

Chocolate ganache filling:

100ml whipping cream

100g chocolate

  Method

1. Heat the oven to 170C and place two unlined baking trays on the middle shelves.

2. For the pâté à macaron, melt the chocolate in a bowl.

3. In a large bowl, mix the icing sugar, ground almonds and egg whites to form a paste.

4. Fold in the melted chocolate and set aside.

5. For the Italian meringue, whisk the egg whites and lemon juice in a kitchen mixer on a medium speed.

6. Meanwhile, place the sugar and water in a small pan and cook over a high heat until it has reached the ‘soft boil’ stage.

7. Reduce the speed on the mixer to its lowest setting and pour the sugar syrup onto the firmly whipped egg whites. Take extreme care when you do this as the syrup will be very hot and will burn your skin if it splashes.

8. Increase the speed to high and continue to whisk for 2-3 minutes.

9. Fold the Italian meringue mixture into the pâté à macaron until it reaches the ribbon stage – this is when a spoonful of the mixture poured back into the bowl sits like a ribbon on the surface. Do not over-mix or the macaroon will crack when cooked.

10. Place the mixture in a piping bag fitted with a 8mm nozzle.


11. Line two baking trays with greaseproof paper and pipe on 3cm discs, at least 2cm apart.

12. Remove the heated baking sheets from the oven and carefully slide the greaseproof paper with the piped macaroons onto them (pre-heating the baking trays kick-starts the cooking and forms the distinctive 'collarette' on the base of the macaroons).

13. Bake in the oven for eight minutes and then leave on a cooling rack until completely cold.

14. For the ganache, place the cream in a small pan and bring to a boil.

15. Remove the pan from the heat and whisk in the chocolate until the mixture is smooth.

16. Put about one teaspoon of ganache onto the flat side of a cooled macaroon and top with another macaroon to make a sandwich.

Repeat with the remaining ganache and macaroons and store in a single layer in an airtight container in the fridge.

[delightedbyblog]

Macaroon Monday: Tried, Tested, and Approved Recipe

Macaroon craze has arrived!

Its all over Pinterest, magazines, you name it. Perhaps you've been wanting to try making them yourself, thus I have posted a tried, tested, and approved recipe for making my favorite pastry dessert: French Macaroons.

To those of you who struggle with self control, my advice would be to make these only if you have a lot of people around to share them with because they are addicting.

A few tips for following this recipe:

- Watch the video, it will help!

- Use silvered almonds or sliced for whiter macaroon shells. However, I have had success using whole almonds. It gives the cookie a more natural, cream colored  shell with specks of almond skin.

- Make them colorful! Use food coloring to color your filling or cookie (or both). I use the Swiss meringue buttercream filling every time and it is so much fun to color. I once made them to color coordinate with a bride's wedding colors and served them at her bridal shower.The possibilities are endless!

- It says use parchment paper, use parchment paper (I know from an epic foil-fail- to-lazy-to-go-to-Walmart-late-night-macaroon-making experiment).

- Serve them chilled. This is completely preferential but also completely delicious! I found this out by keeping them chilled for an event. I ate one that I had just taken out of the refridgerator, and to my surprise, it was even better! The filling gets this wonderful smooth chewy texture, up against the crunchy texture of the shell, it takes macaroon eating from a delight to an experience. This is just my opinion of course but pop a few in the fridge from your next batch and let me know what you think!

Find the recipe here.

And find inspiration/motivation below:

Photo Credit: Elle Moss

[pinkcloud9-blog]

We recently visited Chef Gary Arabia at his restaurant which operates on a movie studio lot where True Blood is filmed and he gave us these macaroons for dessert which were beyond beyond! He was kind enough to do an interview with us on TalkTime (read on here) to tell us about the latest catering trends and what it's like to work with his company. Uncle Gary (our new pet name for him in the office!!) is so cool, we hope that you'll get to try his food someday soon! http://www.globalcuisinecatering.com/

Chef Gary's Macaroon Recipe: 

250 grams Powdered Sugar

250 grams Almond flour/Almond meal, organic

1/2 tsp. salt

2 Tbsp Cocoa Powder

92 grams Egg whites, room temp

Sift together first 4 ingredients then add egg whites, do not mix

92 grams Egg whites

250 grams granulated sugar

63 grams water

Combine water and sugar in non-reactive pot, use candy thermometer and boil until thermometer reads 'soft ball' or 118 degrees - do not over cook.

When sugar and water mixture first begins to boil, begin beating egg whites in stand mixer on high.

Slowly drizzle in hot syrup to moving mixer, being careful to avoid whisk attachment.

Continue beating meringue until the bowl is cool to touch.

Add meringue to whites/flour bowl and gently fold together until homogenous mixture forms - fold until spatula forms a ribbon of batter when raised.

Put batter into piping bag fit with an #8 plain tip and pipe small quarter sized circles-1/2 inch apart

Let sit in a cool dry place for at least a 1/2 hour.

Bake at 330 degrees for 10-12 minutes opening oven twice during cooking to let the steam escape and turn pan(s) once.

Allow to cool for 1 hour before filling with chocolate ganache or your favorite filling.