Monday, March 16, 2009


Macaroons by
above is creative pics from AuntyYonchana

Moroccan Almond Macaroons

5-1/4 oz. icing sugar (confectioners' sugar)
1 egg, beaten
7-7/8 oz. almonds
2 tsp. grated lemon rind
1 tsp. vanilla essence
1/4 tsp. ground cinnamon
Extra sugar for garnish

Preheat oven to 180ºC/350ºF. In a large mixing bowl combine icing sugar and beaten egg; beat until mixture is white. In another bowl combine ground almonds, vanilla essence, cinnamon and lemon rind; gradually beat into the egg and sugar mixture. Knead dough in bowl until pliable, about 5 minutes. Cover with a tea-towel and leave to mature for 15 minutes.

On a slightly floured work surface, roll out dough to a long, thin sausage shape, about 4 cm. (1½ inches). Cut into 24 segments, then roll each segment into an even-sized ball. Lightly oil the palms of your hands and flatten each dough-ball into rounds about ½-inch in diameter.

Place cookies on a baking tray, giving them plenty of room to spread while baking, and sprinkle with the extra icing sugar. Bake for 15-20 miutes or until golden. Cool on a wire rack. Store in an airtight container.

French almond macaroons
Makes 50
300g icing sugar
300g ground almonds
5 eggwhites (from 59g eggs)
Pinch of cream of tartar
1/3 cup (75g) caster sugar
Red and yellow food colouring
250g unsalted butter, softened
150g icing sugar, sifted
2 tsp finely grated mandarin rind
1 tsp orange blossom water
1/2 cup raspberries
1 tsp rosewater
Using a fine sieve, sift icing sugar and almonds, pushing through with a wooden spoon. Using an electric mixer, whisk eggwhites until foamy. Add cream of tartar and whisk until soft peaks form. Add sugar, 1 tbs at a time, and whisk until dissolved. Stir meringue into almond mixture (mixture will be stiff), then halve. Tint one half pink, the other half orange.
Spoon 1 mixture into a piping bag fitted with a 5mm piping nozzle. Pipe (or spoon) 1.5cm rounds on to baking paper-lined oven trays*, then repeat with other mixture. Set meringues aside, uncovered, on trays for 1 hour (this will help minimise cracking).
Preheat oven to 150°C and bake macaroons, 2 trays at a time, swapping trays halfway through cooking, for 20 minutes or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill.
For fillings, using an electric mixer, beat butter until pale and fluffy, then gradually beat in icing sugar until combined. Transfer half the mixture from the bowl to another bowl and add mandarin rind and orange blossom water. Stir to combine. Add raspberries and rosewater to remaining mixture in mixing bowl and, using the electric mixer, beat until well combined. Sandwich pink macaroons with raspberry filling and orange macaroons with mandarin filling. Serve.
Notes & tips
* To create a perfectly smooth top on your macaroons, dip a finger into a bowl of water and gently smooth out any peaks.

Coconut Almond Macaroons

These macaroons are a cinch to make and taste out of this world.

2 egg whites
2 1/2 cups unsweetened shredded coconut
3/4 cup Sucanat (or turbinado sugar)
Pinch of salt
1 tsp almond extract (omit if observing Passover)
Sliced almonds (optional)
1.Preheat oven to 350° F.
2.Separate the egg whites and place them in a bowl.

3.Pour in all the other ingredients into bowl with egg whites and mix them well. They should look like this.
4.Lightly grease two cookie sheets with a little Canola oil.

5.Drop spoonfuls onto the cookie sheet, about an inch or two apart. If you want to add some almonds, sprinkle them in the middle of each cookie and gently press them in.
6.Bake until light brown, about 12 to 15 minutes.
7.Allow then to cool on the pan for at least five minutes before removing with a spatula (if you try to remove them right out of the oven, they'll break apart).
8.Store uneaten cookies in a sealed container and they'll stay fresh for up to three days. This recipe makes about 24 cookies.

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