French Macarons
Ingredients
- 1 ½ cup powdered sugar
- ½ cup pistachios
- ½ cup almondsss
- ¼ cup egg whites
- 1/5 cup granulated sugar
- ½ cup condensed milk (half can)
- 1 tsp unsalted butter
- 1tsp vanilla extract
- 2 tbsp heavy cream
Directions
- Preheat oven to 280ºF (140ºC). Line baking sheet with parchment paper and set aside
- Blend the powdered sugar, pistachios, and almonds in a food processor until the nuts are finely ground and the mixture is nicely blended.
- Place the mixture in a bowl. Whisk egg whites and granulated sugar in a separate bowl until mixture forms soft peaks. Add nut mixture to egg mixture and gently fold together until smooth. Transfer to pastry bag.
- Squeeze small balls of the mixture onto the baking sheet, leaving enough space between each ball to allow the Macaron mixture to spread.
- Place in oven and bake for 15 minutes. Remove from oven to cool on wire rack.
- Mix together condensed milk, unsalted butter, and extract in a pan over a medium heat. Add heavy cream and stir until mixture thickens, then remove from heat and cool completely.
- Divide Macarons into pairs and spread approx. 1 tsp of filling onto the flat side of one of each pair, then press the pair together gently.
Chocolate Macarons
Ingredients
- 1 cup powdered sugar
- 1 tbsp cocoa powder
- 1 cup ground almonds
- Whites of 2 medium eggs
- Chocolate spread
- Colored sprinkles (for decoration)
Directions
- Preheat oven to 380ºF (190ºC). Line baking sheet with parchment paper and set aside.
- In a large bowl, mix the powdered sugar, cocoa powder, and ground almonds together. Whisk egg whites until soft peaks form, then fold into dry ingredients. Transfer mixture to pastry bag.
- Squeeze small balls of the mixture onto the baking sheet, leaving enough space between each Maracon. Place in oven and bake for 10 minutes.
- Remove from oven to cool on wire rack. Divide Macarons into pairs and spread approx. 1 tsp of chocolate spread onto the flat side of one of each pair, then press the pair together gently.
- Decorate with colored sprinkles.
Strawberry Marcarons
Ingredients
- ½ ground almonds
- 1 cup powdered sugar
- Whites of 2 large eggs
- 1 tbsp caster sugar
- Pink food coloring
- 3 tbsp strawberry jam
- Colored sprinkles (for decoration)
Directions
- Preheat oven to 390ºF (200ºC). Line baking sheet with parchment paper and set aside.
- Sift ground almonds and powdered sugar together into a large bowl. Put egg whites into another bowl and whisk until soft peaks form. Add caster sugar and beat together until smooth and glossy.
- Fold almond mixture into egg mixture, add a few drops of pink food coloring and mix until just combined and evenly colored. Transfer mixture to pastry bag.
- Squeeze small balls of the mixture onto the baking sheet, leaving a little space between each. Set aside for 10 minutes to dry – this is important as it gives the Macaroons the correct texture. Place in oven and bake for 10 minutes.
- Remove from oven to cool on wire rack. Spread 2 tsp strawberry jam onto the flat sides of half the Macarons, then top each with one of the remaining Macaroons and press together gently.
- Decorate with colored sprinkles.
Coconut Macarons
Ingredients
- 1 1/3 cup flaked coconut
- 1/3 cup sugar
- 2 tbsp all-purpose flour
- Pinch of salt
- 2 egg whites
- ½ tsp vanilla extract
- 1 cup melted chocolate
Directions
- Preheat oven to 325ºF (160ºC). Line baking sheet with parchment paper and set aside.
- In a large bowl, mix coconut, sugar, flour, and salt. In another bowl, whisk egg whites and vanilla extract, then combine with dry ingredients and mix well.
- Place small balls of mixture on the baking sheet, spaced several inches apart. Place in oven and bake for about 20 minutes or until golden brown.
- Remove Macarons from oven and leave to cool on wire rack. Drizzle with melted chocolate or eat them plain – they’re delicious either way !
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