HOW TO MAKE MACARONS RECIPE BY TASTY
Provided by: Jody Tixier
Total time: 1 hours 50 minutes
Prep time: 30 minutes
Cook time: 20 minutes
Yield: 30 macarons
|1 ¾ cups powdered sugar|
|1 cup almond flour, finely ground|
|1 teaspoon salt, divided|
|3 egg whites, at room temperature|
|¼ cup granulated sugar|
|½ teaspoon vanilla extract|
|2 drops pink gel food coloring|
|1 cup unsalted butter, 2 sticks, at room temperature|
|3 cups powdered sugar|
|1 teaspoon vanilla extract|
|3 tablespoons heavy cream|
- Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
- In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
- Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
- Tap the baking sheet on a flat surface 5 times to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
- Preheat the oven to 300˚F (150˚C).
- Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
- Transfer the macarons to a wire rack to cool completely before filling.
- Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
- Transfer the buttercream to a piping bag fitted with a round tip.
- Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
- Place in an airtight container for 24 hours to “bloom”.
Calories 173 calories, CarbohydrateContent 21 grams, FatContent 9 grams, FiberContent 0 grams, ProteinContent 1 gram, SugarContent 19 grams
COCONUT MACAROONS RECIPE | INA GARTEN | FOOD NETWORK
Provided by: Ina Garten Bio & Top Recipes
Total time: 35 minutes
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 20 to 22 cookies
|14 ounces sweetened shredded coconut|
|14 ounces sweetened condensed milk|
|1 teaspoon pure vanilla extract|
|2 extra-large egg whites, at room temperature|
|1/4 teaspoon kosher salt|
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
EASY MACARONS RECIPE | MYRECIPES
Provided by: Sarah Epperson
Total time: 2 hours 20 minutes
Yield: Serves 25 (serving size: 1 macaron)
|3 egg whites, room temperature|
|⅓ cup granulated sugar|
|1 cup powdered sugar|
|1 cup finely ground almond flour|
|1 to 2 drops food coloring of your choice|
|1 ½ cups powdered sugar|
|¼ cup unsalted butter, softened|
|3 tablespoons whole milk|
- Prepare the Macarons: Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Beat egg whites in the bowl of a stand mixer fitted with the whisk attachment, until loose peaks form. Gradually add granulated sugar, and beat until sugar is dissolved and stiff peaks form.
- Sift powdered sugar and almond flour through a fine mesh strainer. Fold flour mixture into whipped egg whites. Add food coloring until desired color is reached.
- Transfer mixture to a ziplock plastic bag or piping bag with a rounded tip. Pipe 1-inch rounds onto baking sheets lined with parchment paper, and let stand in a dry place until rounds are dry to the touch, 1 to 2 hours.
- Bake in preheated oven until ruffled edges (also called “feet”) have formed and macarons are set and not jiggly, 10 to 12 minutes.
- Prepare the Filling: While macarons bake, beat together powdered sugar, butter, and milk with an electric mixer on medium until fully combined and smooth. Transfer filling to a piping bag.
- Remove macarons from oven, and let cool on baking sheet set on a wire drying rack for 15 minutes, then transfer macarons directly to wire rack and continue cooling. Pipe or spread Filling onto 1 macaron, and top with a similar size macaron. Serve immediately or store in an air-tight container up to 2 days.
FIRST-PLACE COCONUT MACAROONS RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: about 1-1/2 dozen.
|1-1/3 cups sweetened shredded coconut|
|1/3 cup sugar|
|2 tablespoons all-purpose flour|
|1/8 teaspoon salt|
|2 large egg whites, room temperature|
|1/2 teaspoon vanilla extract|
- Preheat oven to 325°. In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake until golden brown, 18-20 minutes. Cool on a wire rack.
Calories 54 calories, FatContent 2g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 41mg sodium, CarbohydrateContent 8g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein. Diabetic Exchanges 1/2 starch