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
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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Butter Coconut Macaroons Recipe | BAKING SIMPOL
Looking for a quick and easy bake? Try this recipe today!
Just like eating a soft cookie, this #simpol BUTTER COCONUT MACAROONS recipe will give you a rich chewy snack that people of all ages will enjoy! Try mo 'to i-bake today!
Ingredients:
SET A
• 3/4 cup unsalted butter
• 1/2 cup granulated sugar
• 2 whole eggs
• 1 can condensed milk (396ml)
• 1 tsp. salt
SET B
• 2 cups desiccated coconut
Enjoy over 100 tempting recipes and ideas with our Baking Simpol Cookbook - where baking is a piece of cake! Get a copy now and bake almost anything with ease, today!
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Macaroon Brownies! Two of the best treats in one. #brownies #cookies #macaroons #baking
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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► Other recipes mentioned in the video:
???? Flourless Chocolate Chip Cookies →
???? Vanilla Extract Recipe →
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CHEWY BROWNIES
¾ cup (180g) salted butter
2 cups dark brown sugar
2 cups dark chocolate chips
3 tbsps. condensed milk
1 cup cocoa powder
4 whole eggs
1 ½ cups all-purpose flour
1 ½ cups coarsely chopped walnuts
Grease and line two 8X8X2 square pans, bake at 350F for 30 minutes
HOW TO MAKE EGGLESS MACARONS | EASY EGGLESS MACARONS RECIPE NO EGG MACARONS | BAKE WITH SHIVESH
PLEASE NOTE- I'll unfortunately not be able to share any substitutes for aquafaba/ almond flour or any other ingredient for that matter because this recipe has given me the best results so far (which is why I'm sharing it with youu) I might be trying different variations in the future but for now, this is the tried and tested recipe we will be working with!
It's finally here! Recipe for EGGLESS MACRONS. This has been the most requested recipe for years now!
I can't wait for you guys to try it at home and fill these macarons with your favorite filling. I filled them with chocolate ganache and caramel. YUM!
Eggless Macarons
37.5 g aquafaba
55 g icing sugar
55g almond flour
33g caster sugar
Note: It is better to use a weighing scale for this recipe to be as precise as possible.
To make these eggless Macarons, you need aquafaba instead of eggs. I used canned aquafaba but you can also make it at home. However, homemade aquafaba isn't always reliable and I prefer using canned.
How to make aquafaba at home
1. Soak chickpeas in ample amount of water. This needs to be done overnight.
2. The next morning, strain all the excess water. Put the chickpeas in a pressure cooker, immersed in water and cook them until one whistle pops then lower the heat and cook for another 10-15 minutes.
3. Once cooked transfer to a bowl and let it cool in the fridge for 10-12 hours so the aquafaba gets gelatinous.
4. Then strain out the aquafaba store it in an air tight container for 3-4 days.
Another staple ingredient in macarons is almond flour. I used store bought but you can easily make this at home. One risk of using homemade almond flour is that your flour might have too much moisture and this can make your macaron shells crack.
How to make almond flour at home
1. Soak almonds in water overnight and peel off the skin the next morning. Air dry for 1-2 hours.
2. Blend the blanched almonds in a food processor till it reaches a fine powdered consistency.
3. Keep a close eye while blitzing the almonds. If you blitz too much, it can easily turn into paste.
Some tips to help you make the perfect eggless macarons:
- Pre-heat your oven
-Always sift the icing sugar and almond flour so that there are no lumps in your batter.
- To make eggless meringue (from aquafaba) ensure the bowl is dry, grease free
- Bake on a layer of silicone mat or 2 layers of parchment
- Cut the grease on your silicone mat by rubbing a lemon wedge. This will help your macarons rise perfectly
- Tranfer the macaron better in a piping bag and to make sure there are no air bubbles in it, push down the macaron batter whiled filling the piping bag.
- After piping all macaron shells, tap the baking tray on the table to take out air bubbles.
- After cooling and filling your macarons, ideally you should freeze them overnight to make them chewy.
chocolate ganache recipe -
caramel recipe-