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. -----
How To make Divine Almond Macaroons's Videos
French chocolate macaroons!!!
This recipes is very easy to make ,flavor is divine and texture is heavenly...you get a real sens of accomplishment from making them. For Chocolate macarons you simply add a little cocoa powder to the almond powder and powdered sugar. To make them even more chocolately we are going to sandwich the two cookies together with a delicious chocolate ganache!!! I really enjoy the process and they are very delicious desert for any holidays and parties.
Homemade French Macarons | How to Make French Macarons
Today's episode is about how to make homemade french macarons. They are meringue based cookie sandwhich primarily made of ground almonds, icing sugar, egg whites and granulated sugar. These dainty little cookies are simply divine.
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Ingredients you will need:
For the macaron:
¾ cup ground almond or almond flour
1 cup icing sugar
¼ cup white sugar
2 egg whites from medium eggs, room temperature
¼ tsp salt
Gel food coloring of your choice
For the french buttercream:
1 cup unsalted butter, room temperature
5 egg yolks from medium eggs
½ cup white sugar
1 tsp vanilla extract
3 tbsp water
Preheat oven to 150C
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French Chocolate Macarons | no talk recipe | relaxing cooking
French Chocolate Macarons - delicate chocolaty cookies filled with chocolate ganache. They taste absolutely divine and are pretty easy to make. When serving they should be crunchy outside and chewing inside. So far, they are my favourite dessert.
If you would like to learn how to make chocolate macarons, then just follow this easy recipe. In the description down below I’m going to present you ingredients and how to make the best chocolate macarons.
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INGREDIENTS for 16 macarons:
For shells:
· 40g egg white at room temperature
· 40g granulated sugar
· 40g powdered sugar
· 50g almond powder
· 6g cocoa powder
For chocolate ganache:
· 120g chocolate (your choice of chocolate)
· 80g heavy cream
· 10g unsalted butter
Optional for decoration:
· White melted chocolate
· Sprinkles
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INSTRUCTION:
Shells:
1. In a bowl pour the egg white at room temperature and half amount of sugar and mix on low speed until they become foamy. Add the second amount of sugar and mix on medium speed until stiff peaks form.
2. Grind over egg white the powdered sugar with the almond powder and cocoa powder together and discard the large lumps.
3. Using a rubber spatula, incorporate dry ingredients and mix until you can make an 8 shape in the bowl. Transfer the mixture in a pipping bag with 1cm Ø round nozzle.
4. Line a baking sheet with parchment paper or a silicone macaron shape and pipe the batter in 1-inch (2.5 cm) circles evenly spaced 1 inch (2,5cm) apart.
5. Slam the baking sheet a few times firmly on the countertop to flatten the macarons to remove air bubbles. Allow the macarons to dry for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
6. Bake them in the preheated oven at 160°C for 5 min then low the heat at 130°C for 10 min. Let cool completely and remove from baking sheet.
Chocolate ganache:
1. Microwave the chocolate for 2-3 min, until completed melded.
2. Add the heavy cream and butter over chocolate and stir until smooth.
3. Pour in a pipping bag with your favourite nozzle and refrigerate for 1 hour.
4. Spread a bit of batter on the inside of the macarons then sandwich them together.
5. Optional decorate with white melted chocolate and sprinkles or how you like.
6. Let macarons stand at refrigerator at least two hours before serving.
Thank's for watching!
#ChocolateMacarons #NoTalkRecipe #RelaxingCooking
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In the Zone - Macarons - BBC Good Food
Watch @bakingtheliberty pipe and decorate picture-perfect macarons while listening to a relaxing soundtrack. She delicately places edible flowers, gold leafs and pipes chocolate on them. They look amazing and they taste divine.
Full recipe:
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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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How to make... Quick Coconut Macaroons!
Such an easy and delicious homemade chocolate covered coconut treat using only a handful of ingredients from my new cookbook FRESH, order here:
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