How To make Divine Almond Macaroons
1 lg Egg white
1/4 ts Cream of tartar
1/4 c Granulated sugar
1/2 ts Almond extract
1/2 ts Vanilla extract
2 tb Almonds; sliced
1/2 c Rolled oats; old fashioned
Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350 degrees; coat a cookie sheet with nonstick cooking spray. Beat the egg white with an electric mixer on high speed until foamy. Add the cream of tartar and continue beating. Gradually add the sugar and beat until stiff peaks form. Add the almond and vanilla extracts and beat on medium speed just until blended. Fold the almonds and oats into the meringue. Drop the batter by rounded teaspoonfuls onto the cookie sheet and bake for 15 minutes, or until the cookies are lightly browned. Lift them off of the cookie sheet very carefully as they are fragile. Cool on a wire rack. Penny Halsey (ATBN65B). Nutrition Analysis: 36 calories, 1.1g fat. -----
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PERFECT Macarons | Homemade Cranberries & White chocolate Macarons
Macarons are one of the best cookies out there! This recipe makes the best homemade Cranberries & White chocolate Macarons we’ve ever tasted! The shells are just so delicious and they have the perfect texture! Those soft and chewy Macarons are flavored with an awesome flavor combination that goes perfectly with Christmas: White Chocolate and Cranberry! The sweet and light whipped ganache balance the tart cranberry jam! It is just divine! These Macarons are small and so pretty and they are a good choice of cookie to put in a Christmas cookie box! They are surprising and so fun to eat! We really hope you try these Cranberry and White Chocolate Macarons! They are worth it! Enjoy and let us know what you think :D
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There are 16 Layers in this Honey Cake! (Medovik) -
0:00 Intro Macarons Cranberries & White chocolate
0:29 Step 1 How to make the White Chocolate ganache
1:28 Step 2 How to make Cranberry Jam
2:00 Step 3 How to make Macaron Shells
3:45 Step 4 Filling The Shells
4:40 Revealing the Macarons Cranberries & White chocolate
Ingredients
-Cranberry Jam
250g Cranberries
60ml Water
60g Orange juice
35g Sugar
-White Chocolate Ganache
175g White Chocolate
100g Cream
135g Cream
Vanilla Pod
-Macarons
120g Powdered Sugar
120g Almond Powder
100g Egg Whites
100g Sugar
Red Coloring in gel
Step 1- White Chocolate ganache
1. Melt your chocolate in a water bath or in the microwave
2. Bring the first quantity of cream to a boil with the vanilla
3. When the cream boils, pour on the chocolate little by a little while mixing until it comes together
4. Then, add the cold cream little by little
5. Refrigerate overnight or freeze 2h
Step 2 - Cranberry Jam
1. Put all the ingredients in a saucepan
2. Bring to a boil
3. Let it simmer until it thickens and is pretty stiff
4. Refrigerate completely
Step 3 - Macaron Shells
1. Sift the almond flour and powdered sugar together ( if your almond powder is not fine enough give it a few pulses in a food processor beforehand)
2. Add your egg whites to a stand mixer and start whisking
3. Gradually add the sugar
4. When the meringue is almost stiff enough, add your gel food coloring
5. When the meringue has stiff peaks add your dry ingredients in 3 parts
6. This step is called the macaronage and you don't wanna overdo it!
7. So mix in your dry ingredients by folding it in until you can achieve an 8 shape without the batter breaking
8. Put the batter in a pastry bag fitted with a round tip
9. Use your pastry bag to pipe 3cm Macarons on a baking tray with parchment paper
10. Then, tap the tray on the counter a couple of times
11. Let the macarons dry on the counter for 30minutes to an hour or until a film started to form
12. bake the macarons at 300F for 10 minutes
13. Turn the trays and bake for an additional 6 minutes
Step 4 - Filling The Shells
1. Whisk the ganache until it forms hard peaks then stop and put it in a pastry bag
2. Put the Cranberry Jam in a pastry bag
3. Pair every shell with one that is the same shape
4. Garnish one of every pair with the ganache leaving the center empty
5. Add the cranberry jam to the middle
6. Close the macarons
7. Try waiting to eat them the next day ;)
8. Enjoy!!!
#Whipped #Macaron #Cranberry&Chocolate
See you next week!
❤Sandrine
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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Macaroon macarons… Truly the devil’s work ???? but SO yummy! Gluten free and dairy free too!!
Delightful Coconut Macaroons With Condensed Milk
Coconut macaroons are a traditional Congolese cookie! They're soft and sweet! Ours is a little bit different because it contains condensed milk! These coconut macaroons are a delicious delicacy and the addition of the dark chocolate makes it perfectly balanced! But be careful, they are in fact a little bit addictive ???? Try this ridiculously simple and quick Coconut macaroons recipe and we can guarantee you'll love it!
???? RECIPE →
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???? Ingredients You Need
Crust
225g Unsweetened coconut
200g Sweetened condensed milk
5g Vanilla Extract
Pinch of Salt
2 Egg whites
75g Dark Chocolate
---------------------------------------------------------------
⚪️Instructions if you need it:
Step 1 - Macaroon Mixture
1. Mix the coconut, the condensed milk, the salt and the vanilla
2. Whip the egg whites until they are super foamy, almost firm peaks
3. Fold the egg whites and the coconut mixture
Step 2 - Shaping the Macaroons
1. Using a 5cm ice cream spoon, scoop the mixture and place it on a baking sheet.
Step 3 - Baking
1. Bake at 350F for 20-25 minutes
2. Take out of the oven and let it cool down
Step 4 - The finishing touch
1. Melt the chocolate
2. Dip the bottom of the cookie in the chocolate and place it back on a baking sheet
3. You can decorate the top with some more chocolate
4. Place in the fridge for 30 minutes
5. Enjoy!
------------------------------Contents of this video-----------------------------
0:00 Intro
0:22 Macaroon Mixture
1:54 Shaping the Macaroons
2:23 Chocolate dip
2:58 Outro
#Whipped #Cookie
#cashewnut #macaroons | #How to make quick and easy recipe | by chef Manish khanna
#cashewnut #macaroons
ingredients
sugar 100gm
Egg white 2
chopped cashew nuts 80gm
Salt a pinch
vanilla essence 1/2tsp
Bake at 120°c for about 40-45 minutes
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How To Make Chocolate Macaroons | French Macaroons | tasty chasky
How To Make Chocolate Macaroons | French Macaroons | tasty chasky
In This video! we show you how to make French Chocolate Macaroons - delicate chocolaty cookies filled with chocolate creamy ganache.They taste absolutely divine, pretty easy to make and they are perfect for eid or as holiday gifts.
My chocolate macaroon recipe makes beautiful, perfectly textured chocolate macaroons filled with ganache. My recipe includes LOTS of tips so you can be successful, no matter your skill level.some macaroons make without almond flour and without oven !if you want these recipes please write a coment.
If you're looking to make the best and easy chocolate macaroons, here's a recipe to get you started.
#tastychasky
#chocolatemacaroons
#macaroons
#freanchmacaroons
easy chocolate dessert recipe ????????
how to make homemade macarons ????????
Chocolate Truffle Rose Cake ????????
chocolate swiss roll ????????
????????thanks for watching????????
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Ingredients for the best recipe:
1-egg whites 50 g
2-sugar 45 g
3-almond flour 55 g
4-powder sugar 60 g
5-cocoa powder 10 g
6-whipp cream 80 ml
7-dark chocolate 80g
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