Make 4 Holiday Macarons From 1 Batch!???????? (Apple Pie, Pumpkin Pie, Peppermint Choco & Pecan Caramel)
I’m sharing how you can make 4 different flavors of amazing holiday macarons all from scratch. I am making all of them at the same time from one batch of my macaron recipe. You can also pick one or a few kinds as you like! It’ll be a perfect holiday gift for your special someone.
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????The Ingredients:
????Macaron Shells:
For all the 4 flavors. Divide it into 4.
It makes about 40-45 pieces of 5 cm | 2 inches macarons.
• Egg white: 100g | 3.5oz
• Powdered sugar: 250g | 8.8oz
• Almond flour: 260g | 9.2oz
(Italian meringue)
• Egg white: 100g | 3.5oz
• Water: 60g | 2.1oz
• Granulated sugar in a bowl: 30g | 1oz
• Granulated sugar in a pot: 230g | 8.1oz
Decorations for the shells:
Apple crumble macarons
• Brown coloring
• Crumble/streusel: some (The recipe below.)
Pumpkin pie cheesecake macarons
• Orange coloring
• Pumpkin spice: some (The recipe from the link below)
Caramel pecan macarons
• Brown coloring
• Toasted pecans: some
Peppermint chocolate macarons
• Red & green coloring
• Christmasy sprinkle: some
Heat the syrup to 118C (244.4F)
????BAKE(Preheated) at 300F | 149C for 17-20 mins for 5 cm | 2 inches macarons.
* Adjust the time and temperature depending on the oven and the size of your macarons.
Check out this in-depth video to learn how to make the macarons step-by-step:
Macaron Masterclass:
Check out this video to learn about Italian meringue in more in-depth:
Italian Meringue
????Plain Buttercream:
I used my French buttercream recipe today.
All the buttercream recipes I shared in the past!:
French Buttercream
Swiss Buttercream
American Buttercream
????Apple Crumble Macarons
Macaron shells: about 20-22 shells (makes about 10-11 macarons)
• Sprinkle crumbles on top of the shells before you bake.
Crumbles/Streusel
• All-purpose flour, Almond flour, Granulated sugar, and butter (cold): All 10g | 0.35oz each
• Salt: A pinch
????BAKE(Preheated) at 350F | 176C for 8-10 minutes
Apple pie filling
• Apple (Granny Smith), cut into small pieces: 100g | 3.5oz (about 1 small apple)
• Light brown sugar: 2 Tbsp
• Salt: A pinch
• Cornstarch: 1/2 tsp
• Cinnamon: 1/8 tsp
• Nutmeg: A pinch
• Lemon juice: 1/2 tsp
• Water: 4 Tbsp
Cinnamon buttercream
• Plain buttercream: 100g | 3.5oz
• Cinnamon: 1/8 tsp
????Pumpkin Pie Cheesecake Macarons
Macaron shells: about 20-22 shells (makes about 10-11 macarons)
• Sprinkle pumpkin spice on top of the shells before you bake.
Homemade pumpkin spice recipe:
Pumpkin pie filling:
• Egg: 1 (50g | 1.76oz)
• Pumpkin, pureed: 150g | 5.3oz
• Light brown sugar: 50g | 1.76oz
• Salt: 1/8 tsp
• Flour: 1 tsp
• Pumpkin spice: 1 tsp
• Heavy cream: 70g | 2.5oz
????BAKE(Preheated) at 350F | 176C for 35-40 mins.
* Adjust the time depending on the thickness.
Pumpkin spice cream cheese buttercream
• Plain buttercream: 70g | 2.5oz
• Cream cheese: 30g | 1oz
• Pumpkin spice: 1/4 tsp
????Caramel Pecan Macarons
Macaron shells: about 20-22 shells (makes about 10-11 macarons)
• Attach toasted pecans (some) on top of the shells before you bake.
Carmel sauce
Check out the video to learn how to make it step-by-step
*Today, I made it with the dry caramel method, with butter.
• Granulated sugar 200g | 7oz
• Water 66g | 2.3oz *** Omit water for dry caramel.
• Heavy cream 150g | 5.3oz
• Vanilla beans 1/4-1/3 pod (or vanilla extract 1/3 tsp)
• Salt 1/4 tsp (or more as you like!)
• Unsalted butter 50g | 1.76oz (Optional)
Caramel pecans crunch
• Granulated sugar: 1 Tbsp
• Butter: 1 Tbsp
• Pecan (Toasted): 50g | 1.76oz
• Sea salt: A pinch
Caramel buttercream
• Plain buttercream: 100g | 3.5oz
• Caramel sauce: 2 Tbsp
• Salt: A pinch
????Peppermint Chocolate Macarons
Macaron shells: about 20-22 shells (makes about 10-11 macarons)
• Red & green colorings to make the marble design
Peppermint candy: 1-2 candy canes
Dark chocolate ganache
• Dark chocolate (couverture): 70g | 2.5oz
• Heavy cream: 70g | | 2.5oz
• (Peppermint extract: 1/8 tsp. Optional)
????Other holiday dessert recipes/tutorials:
Pumpkin Spice Chiffon Cake
Christmas Tree Cookies
????Other macaron recipes/tutorials
Macaron tower
Strawberry macaron cake
????Pie & Tart recipes/tutorials:
Apple hand pies
Fruit tart house
????My blog:
????Instagram: @ayacaliva
MUSIC:
epidemicsound.com
#holidaybaking #macaronrecipe #holidaypie #piemacaron
Macaroons Made Easy: Coconut Macaroons for the Holidays
You can make these light and chewy Coconut Macaroons with only FIVE ingredients! This classic recipe makes almost three dozen cookies in just 35 minutes.
Recipe:
Ingredients
14 oz sweetened, shredded coconut (397g)
¾ cup sweetened condensed milk (175ml)
1 teaspoon vanilla extract
¼ teaspoon coconut extract (optional)
¼ teaspoon salt
2 large egg whites (room temperature preferred)
4 oz chocolate (optional, semisweet or dark baking bar (chopped), melting wafers, or chocolate chips will work here) (113g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link):
Food processor (optional but recommended, see note) (Affiliate Link):
Mixing bowls (Affiliate Link):
Electric mixer (Affiliate Link):
Instructions
00:00 Introduction
00:14 Preheat oven to 325F (160C)
00:22 Pour coconut in the basin of a food processor (see note if you do not have a food processor) and pulse until finely shredded (I do 15 one-second pulses).
01:14 Pour coconut into a large mixing bowl and add condensed milk, extracts, and salt and stir until well-combined,
02:17 Place egg whites in a separate clean, dry, grease-free bowl and beat with an electric mixer, starting on low-speed and gradually increasing to high-speed until stiff peaks form, meaning the mixture is thick and voluminous and if you lift the beaters out of the mixture the peak that forms on the beater and in the bowl holds its shape firmly and does not fold over or dissolve in on itself (this method is shown in the photos in the post and demonstrated in the video, if you’re a visual learner).
03:59 Use a spatula to gently fold the egg whites into the coconut mixture until completely combined.
04:19 Drop by 1 ½ Tablespoon-sized mounds onto prepared baking sheet (if any shreds of coconut are poking out I like to use my fingers to gently press them back into the mound), spacing cookies 1” apart.
04:45 Transfer to 325F (160C) preheated oven and bake for 20-23 minutes or until edges are just beginning to turn light golden brown.
05:00 Allow to cool completely on baking sheet before enjoying or dipping in chocolate (if using).
Chocolate
05:06 Melt chocolate in a microwave-safe bowl in 20-second intervals (stirring in between) until completely smooth and melted. Drizzle melted chocolate over cooled macaroons or dip the bottoms in chocolate and transfer to a wax paper lined baking sheet to allow chocolate to solidify before enjoying.
Notes
Food processor
Briefly processing the coconut in the food processor yields a better, finer texture for the macaroons, but this step is not necessary. If you do not have a food processor, you can skip this step and use the shredded coconut directly from the bag.
Egg whites
Be sure to break your eggs into a completely clean, dry, and grease-free bowl and make sure not even a drop of egg yolk gets in with the whites! Any of these things can keep your eggs from properly whipping to stiff peaks. I recommend using fresh egg whites and not egg whites from a carton, which do not always whip properly.
Storing
Store in an airtight container at room temperature for up to one week. Macaroons may also be tightly wrapped and frozen, they will keep for several months this way.
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VIDEO: Southern-Style Pecan Macaroons for Passover
Watch us prepare this easy, quick dessert as well as a delicious recipe for dairy-free coffee.
Blast From The Past: Lemon Coconut Macaroons Recipe
Lemon Coconut Macaroons Recipe - This easy baking recipe makes a lovely dessert to share with friends at your next get-together or ladies luncheon.
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Lemon Coconut Macaroons Recipe:
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Coconut Pecan Macaroons
I can't imagine an easier way to make Coconut Pecan Macaroons. Watch as Chef Jeff takes a handful of ingredients and turns it into a sweet party treat. You don't even need sugar. This easy to prepare dessert is sure to be a smash at your next brunch...
Chewy Coconut Macaroons - Everyday Food with Sarah Carey
If I'm short on time and ingredients, but still want to bake, coconut macaroons are always a good bet! They're basically the exact opposite of the French macarons [LINK: we made last week because they're impossible to mess up!
Sarah's Tip of the Day:
The ingredient list is simple: egg whites, granulated sugar, shredded coconut, vanilla extract, and a pinch of salt. I'll wait while you gather those items from your cabinet... Okay, ready? Now watch the video to see how I mix and bake these guys -- you'll have sweet, chewy, coconutty treats before you know it.
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Makes about 18
Ingredients
2 large egg whites
1 tablespoon granulated sugar
2 1/2 cups sweetened shredded coconut
1 teaspoon pure vanilla extract
Pinch of salt
Directions
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together egg whites and sugar until foamy. Add coconut, vanilla, and salt. Mix well to combine.
Form coconut mixture into 1 1/2 tablespoonful mounds; place on parchment-lined baking sheet about 1 inch apart.
Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack.
Cook's Note
Cookies can be stored in an airtight container at room temperature for up to 3 days.
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Nutritional Info: per serv (makes 18): 111 cal; 8 g fat; 1 g protein; 9 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chewy Coconut Macaroons - Everyday Food with Sarah Carey