Moroccan Almond Macaroons Recipe - CookingWithAlia - Episode 56
To view written recipe, click here:
How to make delicious and moist Moroccan almond macaroons. The perfect cookies for your tea party!
Moroccan Almond Macaroons(gluten-free version)
Tea traditions are very important in Morocco. When tea is served so are the cookies and different verities of them.Cookies are made small so you can try different ones. Today I would like to share the recipe for Almond Macaroons. They are similar in taste to Italian Macaroons, but instead of almond flour, almond meal is used, so you get cookie with coarser taste but still oft and chewy texture.
MOROCCAN ALMOND MACAROONS
250g almonds
200g(1 cup) powdered sugar
80g(3 med eggs) egg whites
1 tbsp corn starch(or 1 tbs flour)
2 tbsp date paste
pinch of salt
1 packet vanilla sugar
You can also use Almond extract or Orange blossom water for added flavor.
Making this cookie in food processor is much easier, since everything gets blended and mixed well.
.
To a bowl of your food processor add almonds and blend them to coarse meal. Then add powdered sugar and blend to finer meal.
Add salt, corn starch(or flour for non-gluten-free version),vanilla powder and blend. Add date paste and blend.
Through the feed of your food processor gradually add egg whites.
You need to reach batter macaron consistency but not as thin.
It has to be moldable.
To mold your cookies you need to dip your hands in water and then roll 1 inch balls.
Place them on lined baking sheet and decorate with whole almonds.
Bake at 350°F(180°C) for 15 min.
Take out and let cool on baking tray for 5-10 minutes.
Store your cookies in air tight container for up to a week.
Enjoy!
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Coconut Almond Macaroons
Light, airy, sweet and satisfying, these Coconut Almond Macaroons are easy to make and a crowd pleaser like few others.
FULL RECIPE:
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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
Visit pricechopperready.com for even more recipes, videos, and tasty inspiration!
Chocolate Coconut Almond Macaroons
Here's a foolproof way to make Chocolate Coconut Almond Macaroons! Find the recipe at
Macaroon Biscuits How to Make Recipe demo at Bakery Cafe
Learn how to make Macaroon biscuits from scratch. This old school recipe from 1947, is the world’s best Macaroon biscuit and melts mouth, delicious and this recipe is so easy ! ¬
⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️
Please note that the Video my differ from the written recipe
Makes about 12 Macaroon biscuits
How to make Macaroon biscuits
Making the macaroon Paste Recipe Ingredients:
Granulated sugar 451g
Ground almonds 225g
Ground rice 28g
Egg whites 155g
First put all the dry Ingredients into a clean grease free mixing bowl, mix round with beater 1st speed for 1 min adding in the egg whites now scrape down, Now start mixing on 2nd speed for 1 mins, Now mix for 4 min on 3rd speed, Now ready you can put the macaroon paste into a bowl and cover it. you can use right away if you want to. Now if you store it you will need to return the paste to the mixer and mix for 1 min on 3 speed now it's ready
Now you need 2 or 3 trays with rice paper or sugar paper on them
Now you need a piping bag with a 15 – 18 mm tube, and now you can pipe them out to around 5cm round & 2cm high, leaving room for the biscuit expand in oven
Now just dust the tops with castor sugar and add a almond nut in the middle
Now you are ready to bake in the oven at preheated oven at 160°C/325°F/gas 3.
Bake the macaroons in the preheated oven for 20 to 25 minutes, until golden.
Leave to cool on the trays, then carefully remove and store in an airtight container.
Now you can rest with a cup of tea
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Kenwood :
Kitchenaid
Bako Castor Sugar
Shipton Mill Flour
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