How To make Almond Macaroons 3
1/2 lb (about 1 cup) almond paste
3/4 c Granulated sugar
2 Egg whites
1/3 c Confectioners sugar
2 tb Flour
1/8 ts Salt
These macaroons are slightly crisp outside...moist and chewy inside. Line cookie sheets with parchment paper or foil, cut to fit. Soften the almond paste by kneading it with your hands for a few minutes, or break it into pieces, place it in the beaker of the food processor, and process for about 1 minute. Slowly blend in the granulated sugar and egg whites; then add the
confectioners' sugar, flour, and salt, and mix well. To Form The Cookies: Either drop the dough by heaping teaspoonfuls onto the prepared cookie sheets, or force through a cookie press, placing them about 1-1/2" apart. Cover with plastic wrap, and let stand for 30 minutes. Preheat the oven to 300 degrees. Bake for about 25 minutes. Remove from the oven, and lay the
foil or parchment linings on a damp cloth, let cool, then peel off the macaroons. FOR CHOCOLATE ALMOND MACAROONS: Add 1-1/2 ozs. (1-1/2 squares) about 40 cookies. Wis/Gramma -----
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Pignoli Cookies/Almond Macaroons/Italian Macaroons. One simple recipe - 3 different cookies!
These cookies are usually made during Christmas time and extremely special!
For batter you will need:
2x 7oz packages of Almond paste(400g)
½ ts salt
1 cup sugar
1 tsp Almond Extract
3-4 egg whites
For Pignoli Cookies:
1 cup Pine Nuts
For Almond Macaroons with Apricot Jam:
1 cup Slivered Almonds
2 tbs Apricot jam
For Italian Macaroons:
5 -10 Candied Cherries( cut in half)
METHOD:
Break Almond Paste into small pieces and place in a bowl of stand up mixer. Using pedal attachment begin to mix on medium speed.
Add 2 tbs of egg whites to smooth it out.
Add salt, sugar and Almond extract.
Add enough egg white to make macaroon batter.
It should be moldable , somewhat similar to french macaron batter but a little bit thicker.
Transfer into a piping bag.
Pipe out cookies directly into Pine Nuts. This will ensure that your cookie is completely covered and that none of these pricey nuts will escape and end up on the backing tray.
Use the same method for Almond Macaroons. Make indentation in the middle and place dots of Apricot Jam.
Place half candied cherries in the middle of Italian Macaroons.
Bake at 375°F(190°C) for 18-20 min or until edges are golden brown.
Leave cookies on the baking tray until cooled.
Remove with metal spatula.
Enjoy!
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Coconut Almond Macaroons
When you are craving a delicious snack or a sidekick to your cuppa, these Coconut Almond Macaroons are all that. PERIOD.
Coconut macaroons are of Italian origin, with the word macaroon being derived from the word “ammaccare”, which means “to crush” in reference to the crushed almond paste historically used to make coconut macaroons.
Almond Coconut Macaroons are super easy to prepare with only 6 ingredients, namely, grated coconut, almond flour, honey, butter, salt & all-purpose flour which can be mixed and baked in just about half an hour.
This recipe aims toward making baking gluten-free & vegan and is packed with the richness of coconut and goodness of almonds!
The inside of these bad boys are dangerously tasty and not too sweet either since we ditched the sugar!????
Check out the recipe to these super moist, super coconut-y, chock-full of delight!
Created by InShot:
How To Make Almond Macaroons
Chef Amy Riolo demonstrates how to make almond macaroons.To view over 15,000
other how-to, DIY, and advice videos on any topic, visit
Almond Macaroons | Price Chopper Cooking How-To
'Tis the season for sweet treats! Try out these almond macaroons and indulge your sweet tooth! Full recipe below:
Prep: 35 minutes • Bake: 44 minutes • Makes: about 30 cookies
Nonstick baking spray
1 can (8 ounces) almond paste
2 large egg whites
¼ teaspoon salt
2 tablespoons all-purpose flour
1¼ cups sliced almonds
1. Position 2 oven racks to upper and lower position. Preheat oven to 325°. Spray 2 rimmed baking pans with nonstick baking spray. In food processor with knife blade attached, purée almond paste, egg whites and salt until smooth, occasionally scraping sides with rubber spatula. Add flour and pulse until flour is incorporated. Transfer almond paste mixture to small bowl; place almonds in wide, shallow bowl.
2. Using 2 spoons, drop about 1 teaspoonful almond mixture into almonds. Working with about 4 cookies at a time, cover cookies with almonds and shape each into a mound. Place 1 inch apart on prepared baking pans.
3. Bake cookies on upper and lower racks 44 to 46 minutes or until golden brown, rotating baking pans between upper and lower racks halfway through baking. Transfer cookies to wire rack to cool.
Approximate nutritional values per serving: 73 Calories, 5g Fat (0g Saturated), 0mg Cholesterol, 23mg Sodium, 5g Carbohydrates, 1g Fiber, 2g Protein
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