How To make Chocolate Brownie Macaroons
WILD ABOUT brOWNIES:
1 oz Unsweetened baking chocolate
1 oz Semisweet baking chocolate
1/2 c Eaglebrand Sw Cond Milk
1/2 ts Vanilla
1/4 ts Almond extract (opt)
1 Egg white, room temp
1 d Salt
2 tb Sugar
7 oz Pkg shredded coconut, 2 1/2c
24 Whole blanched almonds,toast
** Moist, chewy, and delicious. Preheat oven 350 F. Grease and flour 2 lg baking sheets. In sm saucepan, melt chocolates over low heat. Stir to blend. Stir in condensed milk. Stir in vanilla and if desired, almond extract. Let cool. In med bowl, beat egg white and salt with a mixer until foamy. Gradually beat in the sugar until stiff peaks form. Scrape chocolate mixtrue into a lg bowl. Stir in 1/4 of the beaten egg white. Fold the remaining beaten egg white into chocolate mixture. Fold in coconut. Drop batter with a T onto baking sheets, making a total of 24 cookies. Top each with an almond, if desired. Bake
one sheet at a time, 10-12 mins or until tops of cookies appear dry, but the centers are still very moist. Carefully remove cookies to a wire rack to cool. Store airtight at room temp.
How To make Chocolate Brownie Macaroons's Videos
Coconut Macaroons
These coconut macaroons are extremely easy to make and they're also gluten free. With just 5 ingredients (well 6 if you count the chocolate), they're definitely a no fuss summer treat that you'll enjoy. Crispy skin, gooey creamy dense inside, super yum!
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The BEST Chocolate Coconut Macaroons you have ever tasted (Easy & Healthy!)
We’re making the best tasting Chocolate Coconut Macaroons recipe without condensed milk or eggs that is easy and healthy, no bake or bake - your choice! Chewy, moist and full of chocolate chips on the inside and irresistible when dipped in chocolate. This recipe is Gluten-free, Vegan, Keto and Paleo friendly - made with dark chocolate, cocoa powder, chewy coconut flakes and other nutritious ingredients.
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Vegan chocolate chips:
Raw cacao powder:
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French Chocolate Macarons Recipe
French Chocolate Macarons - delicate chocolaty cookies filled with chocolate ganache.They taste absolutely divine, pretty easy to make and they are perfect for Christmas table or as holiday gifts.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 25 sandwiched macarons
Macaron Batter
1 cup (125g) powdered sugar
1/2 cup (50g) powdered almonds
3 tbsp (25g) unsweetened cocoa powder
2 large egg whites (66g), at room temperature
pinch of salt
5 tbsp (75g) granulated sugar
Chocolate Ganache Filling
1/2 cup (120g) heavy cream
4 ounces (120g) bitter sweet chocolate, finely chopped
1 tbsp (14g) unsalted butter, optional
1 tsp instant coffee, optional
1. Preheat oven to 350ºF (180ºC).
2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 12 mm) ready.
3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor. Then sift the mixture into a large bowl and discard the larger lumps.
4. Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
5. Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).
6. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart.
7. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, and remove air bubbles. Allow the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
8. Bake them for 10-15 minutes. Let cool completely then remove from baking sheet.
9. To make the chocolate ganache filling: in a small saucepan heat the cream and instant coffee if used. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the butter. Let cool completely before using.
10. Spread a bit of batter on the inside of the macarons then sandwich them together.
11. Let them stand at least one day before serving, to meld the flavors. Serve macarons at room temperature.
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BROWNIES Recipe for Business with Costing
How to make chocolate fudgy Brownies recipe for business with costing. Must watch next; TRUFFLES Recipe pang Negosyo, 3 BEST SELLER Flavors! ????
0:00 Intro
0:07 Wet Ingredients
2:28 Dry Ingredients
4:12 Oven Procedure
6:33 Toppings
8:33 Packaging
10:02 Costing
Ingredients & Costing:
2 cups Unsalted Butter - 76 pesos
750g dark chocolate - 126.25 pesos
2 1/2 cup Brown Sugar - 26 pesos
1/8 cup Vanilla - 1.28 pesos
1/8 cup Instant Coffee Powder - 8.4 pesos
10 medium Eggs - 56.6 pesos
1 1/3 cup All Purpose Flour - 7.2 pesos
1 cup Un sweetened Cocoa Powder - 30.8 pesos
1 tbsp Baking Powder - 77 centavos
1/2 tsp Baking Salt - 50 centavos
1/3 cup Vegetable oil - 5.66 pesos
Optional Toppings (30 pesos)
Dark Chocolate Chips
Crushed Cashew
Mini Marshmallows
Chocolate Syrup
Caramel Syrup
White chocolate Chips
Sprinkles
Optional Packaging
3oz Cupcake Liner - 15 centavos each
10x7x2.5 inches Boxn - 12 pesos each
Costing Disclaimer:
Ang costing ko po sa video na ito ay naka base sa presyo nang July 15, 2021. Maaring iba na ang presyo ng mga bilihin sa panahong mapanood mo ang video na ito.
Puhunan: ₱515
Yield: 11 Boxes
Bentahan: ₱100 to ₱140
Posibleng Tubuin: ₱582 to ₱1025 for this batch.
#chocolatebrownies #brownies #browniefudge
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Mixing Macarons the Perfect Amount (Macaronage)
Keto Double Chocolate Macaroons
These rich and chewy Double Chocolate Coconut Macaroons are loaded with chocolate flavor and sinfully delicious coconut made more tempting with the addition of a bittersweet chocolate drizzle. If you love chocolate and coconut as much as I do, you will absolutely love these double chocolate macaroons.
INGREDIENTS
1 ½ cups (150g) unsweetened shredded coconut
⅓ cup (30g) blanched almond flour
¼ cup (25g) unsweetened cocoa powder
½ cup (100g) granulated erythritol or any granulated or powdered sweetener of choice
½ teaspoon (2g) salt
2 large egg whites at room temperature
1 ounce (28g) unsweetened chocolate
¼ cup (60g) unsalted butter
1 teaspoon (4mL) vanilla extract
Chocolate Drizzle (optional)
1 ounce (28g) sugar-free chocolate (I used Lily’s chocolate)
¼ cup (60mL) warm heavy whipping cream
*You can add sweetener on your chocolate drizzle and adjust it according to your taste if you will use unsweetened chocolate.
** NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Yields 24 macaroons (1 macaroon per serving)
NET CARBS: 1.4g
FIBER: 1.6g
FAT: 15g
PROTEIN: 1.4g
CALORIES: 132
#ketoserts #chocolatemacaroons #coconutmacaroons
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Estos ricos y masticables macarrones de coco con doble chocolate están cargados de sabor a chocolate y un coco pecaminosamente delicioso que se hace más tentador con la adición de una llovizna de chocolate agridulce. Si amas el chocolate y el coco tanto como a mí, te encantarán estos macarrones de doble chocolate.
INGREDIENTES
1 ½ tazas (150 g) de coco rallado sin azúcar ⅓ taza (30 g) de harina de almendras blanqueada
¼ de taza (25 g) de cacao en polvo sin azúcar ½ taza (100 g) de eritritol granulado o cualquier edulcorante granulado o en polvo de su elección
½ cucharadita (2 g) de sal
2 claras de huevo grandes a temperatura ambiente
1 onza (28 g) de chocolate sin azúcar
¼ de taza (60 g) de mantequilla sin sal
1 cucharadita (4 ml) de extracto de vainilla
Chorrito de chocolate (opcional)
1 onza (28 g) de chocolate sin azúcar (yo usé el chocolate de Lily)
¼ de taza (60 ml) de crema batida espesa tibia
* Puede agregar edulcorante en su llovizna de chocolate y ajustarlo a su gusto si va a utilizar chocolate sin azúcar.
Rinde 24 macarrones (1 macarrón por porción)
CARBOHIDRATOS NETOS: 1.4g FIBRA: 1,6 g GRASA: 15g PROTEÍNA: 1,4g CALORÍAS: 132
Questi amaretti al cocco e doppio cioccolato ricchi e gommosi sono caricati con sapore di cioccolato e cocco peccaminosamente delizioso reso più allettante con l'aggiunta di un filo di cioccolato agrodolce. Se ami il cioccolato e il cocco quanto me, adorerai questi amaretti al doppio cioccolato. INGREDIENTI
1 ½ tazze (150 g) di cocco grattugiato non zuccherato
⅓ tazza (30 g) di farina di mandorle sbollentata
¼ di tazza (25 g) di cacao in polvere non zuccherato
½ tazza (100 g) di eritritolo granulato o qualsiasi dolcificante granulato o in polvere a scelta
½ cucchiaino (2 g) di sale
2 albumi grandi a temperatura ambiente
1 oncia (28 g) di cioccolato non zuccherato
¼ di tazza (60 g) di burro non salato
1 cucchiaino (4 ml) di estratto di vaniglia
Chocolate Drizzle (opzionale)
1 oncia (28 g) di cioccolato senza zucchero (io ho usato il cioccolato di Lily)
¼ di tazza (60 ml) di panna da montare pesante calda
* Puoi aggiungere dolcificante sulla tua spruzzata di cioccolato e regolarlo secondo i tuoi gusti se utilizzerai cioccolato non zuccherato.
Produce 24 amaretti (1 amaretto per porzione) CARBOIDRATI NETTI: 1.4g FIBRA: 1,6 g GRASSI: 15 g PROTEINE: 1.4g CALORIE: 132
Ces macarons au double chocolat et à la noix de coco riches et moelleux sont chargés d'une saveur de chocolat et d'une noix de coco délicieusement délicieuse rendue plus tentante avec l'ajout d'un filet de chocolat aigre-doux. Si vous aimez autant que moi le chocolat et la noix de coco, vous allez adorer ces macarons au double chocolat. INGRÉDIENTS
1 ½ tasse (150 g) de noix de coco râpée non sucrée
⅓ tasse (30g) de farine d'amande blanchie
¼ tasse (25 g) de cacao en poudre non sucré ½ tasse (100 g) d'érythritol granulé ou de tout édulcorant granulé ou en poudre de votre choix
½ cuillère à café (2 g) de sel
2 gros blancs d'œufs à température ambiante 1 once (28g) de chocolat non sucré
¼ tasse (60 g) de beurre non salé
1 cuillère à café (4mL) d'extrait de vanille
Bruine de chocolat (facultatif)
1 once (28g) de chocolat sans sucre (j'ai utilisé du chocolat de Lily)
¼ tasse (60 ml) de crème à fouetter épaisse chaude
* Vous pouvez ajouter un édulcorant sur votre filet de chocolat et l'ajuster selon votre goût si vous utilisez du chocolat non sucré.
Donne 24 macarons (1 macaron par portion) GLUCIDES NETS: 1,4 g FIBRE: 1,6 g
GRAISSE: 15g PROTÉINES: 1,4 g
CALORIES: 132