skip to main content

Almond macaroons

18 years ago

We discussed almond macaroons on a thread recently - did anyone make some? I'm thinking of making them for Passover so if anyone has a T&T recipe, I'd appreciate it.

Sort by:Oldest

Comments (7)

compumom
18 years ago
These are my family's favorite! I've made them before, I used the recipe on the Odense almond paste website. Sometimes they're great, sometimes not. I think the moisture in the air has something to do with it. We have a bakery in our best supermarket that makes them each holiday and so I've given up an just buy them. Sorry to be a party pooper!
bri29
18 years ago
I'm going to try my hand at macarons this morning. I've had the egg whites sitting on the counter for a day and a half, I think they should be about ready! :) Helen from Tartelette has just had her macaron instructions included in Desserts Magazine, we'll see if the primer is helpful this morning as I try to make my first ever batch.

Bri

Here is a link that might be useful: Tartelette in Desserts Mag.
Related Discussions
Almond Flour
Q
Comments (15)
I bake with Almond Meal/Flour a lot. I've used both - and generally I use them interchangeably. Almond flour is *very* expensive, so I mostly use Almond Meal. I get the best deal at Trader Joe's ($3.99/lb). I have several recipes. Here's one of my favorites and easiest. I'm making some Thursday night, so I'll post a picture, which will be worth a thousand words. Chocolate Dipped Almond Macaroons (they don't look like traditional Macaroons). - 3 cups Almond Meal or Flour - 1/2 cup Egg whites - 1 to 1 1/2 cups of Sugar (depending on how sweet you like them) (I tend to use less sugar, and part Splenda) - 4 tsp Almond Extract (or other flavorings of your choice) - Jam or fruit spread (optional) - Bittersweet or Dark chocolate, melted for dipping 1. Mix Almond meal with egg whites. 2. Add in sugar/sweetener and Extracts. 3. Let rest for 1/2 hour. Dough is sticky. 4. Scoop dough onto parchment lined baking sheets. Press into a circle about 1/4 inch tall. (dough is still sticky :-) 5. If using jam, press small indent in center and add a bit of jam. Bake at 350 degrees for about 20 - 23 minutes (this is for large 2 ounce cookies, smaller cookies will take less time). 6. Remove to cooling rack immediately. 7. When cookies are cool, dip halfway into melted chocolate and lay on wax paper to set (I put them in the refrigerator for 20 minutes to help set). Bonnie 8. Eat.
...See More
Peaches Are Here - Got a Favorite Recipe?
Q
Comments (18)
More for you: STREUSEL-TOPPED PEACH MUFFINS 2 cups all-purpose flour 1/2 tsp. salt 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. allspice 2 large eggs 1/4 cup vegetable oil 2 Tblsp. milk 1/3 brown sugar 1 cup sour cream 1 cup peaches, peeled and diced For the topping: 1/4 cup all-purpose flour 1/4 cup brown sugar 1/2 tsp. cinnamon 2 Tblsp. butter Preheat the oven to 425° F. In a medium bowl, mix the flour, salt, baking powder, baking soda, and allspice. In another bowl, whisk two large eggs. Add the oil, milk, brown sugar, and sour cream. Blend well. Stir in the peaches. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely domed muffins. Fill any unused muffins cups half full of water. In a small bowl, mix the flour, brown sugar, and cinnamon. Cut the butter in with a pastry knife until you have a coarse mixture. Spoon the topping onto the muffins before baking. Bake for eight minutes at 425° F. Reduce the temperature to 350° F. and continue baking for another 6 to 10 minutes or until they test done with a toothpick. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool. Bakers note: The peaches add some liquid to this recipe. Depending on how ripe and juicy your peaches are, you may need to adjust the moisture by adding a Tblsp. of flour or milk. The batter should be thick and "spoonable". INDIVIDUAL TOFFEE PECAN PEACH CRISPS Filling: 6 cups frozen sliced peaches (about 2-1/2 lbs.) thawed, (I used 9 FRESH peaches) 3 Tblsp. sugar (I used light brown sugar) 1 Tblsp. fresh lime juice (I used lemon juice) 2Tblsp. all-purpose flour Topping: 3/4 cup all purpose flour 1/3 cup packed golden brown sugar 1/4 tsp. salt (I used kosher) 6 Tblsp. chilled unsalted butter, cut into pieces 3/4 cup English toffee bits (such as Skor) 1/2 cup pecans, coarsely chopped Vanilla ice cream For filling: Preheat oven to 350°F. Place six 1-1/4 cup ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins. For topping: Whisk flour, brown sugar, and salt in large bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. (I did this in my food processor) Stir in toffee and pecans; sprinkle over filling. Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired. Makes 6 servings. **NOTES: I baked the whole thing in a large oval Corning ware dish instead of using ramekins. It's supposed to make 6 servings, but I think you could easily get 8 out of it. All of my changes are in parentheses. From Bon Appétit, March 2002. Notes by Linda in MO, posted at Mimis Cyber-Kitchen 7/28/02.
...See More
Best mail order food/brands for gifts?
Q
Comments (15)
For your parents who grill, maybe some grill spice mixes from Penzeys. They have quite the selection. For baked good and gourmet treats, I order from Zingerman's Deli, which is an Ann Arbor MI institution. They have a variety of baskets. They are pricey but good. I love the assorted cheese boxes, but I don't know who does that well. Zingermans has all kinds of gourmet cheese, but it is so expensive! Being an MSU grad, I order a cheese box from MSU's Dairy. Nothing too inspired, but good stuff nonetheless.
...See More
Christmas Cookies - Please share your results
Q
Comments (20)
Here you go! Date Pinwheels -------------------------------------------------------------------------------- Baker's Catalogue editor P.J. Hamel reports that this is her all-time favorite Christmas cookie. She writes: "My own memories include the soft brown dough, the dates bubbling on the stove, the tricky process of rolling the filling inside the dough, and the magical way the refrigerator would make the sticky mass solid and sliceable. And the taste! Waiting till just the right moment, the cookies hot out of the oven but the filling cool enough not to burn, my sister and I would greedily eat date pinwheels till Mom made us stop. No, date pinwheels aren't beautiful; in fact, they're usually kind of plain-looking, the spiral of dates often a bit out of whack. But these homely little gems strike just the right note on my Christmas cookie spread. "Remember to share this recipe with a younger friend; it's up to all of us to pass along this type of old and trusted recipe to the next generation of bakers." Dough 3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter 2 cups (15 1/2 ounces) light brown sugar, packed 3 large eggs 4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour 1 1/2 teaspoons salt 1/2 teaspoon baking soda Filling* 1 3/4 cups (9 1/4 ounces) chopped dates 3/4 cup (5 1/4 ounces) granulated sugar 3/4 cup (6 ounces) water 1/8 teaspoon salt 1 1/2 cups (about 6 ounces) finely diced pecans or walnuts *Though this filling is easy enough to make, if you want to use purchased date (or fig) filling, go ahead. You'll need about 2 cups (24 ounces) of filling. Dough: In a large bowl, cream together the butter and sugar. Add the eggs one at a time, beating well after each addition. Stir in the flour, salt, and baking soda. Chill the dough till it's firm enough to roll out, at least 1 hour. Filling: While the dough is chilling, make the filling. In a small saucepan set over medium-high heat, combine the dates, sugar, water, and salt. Bring to a boil, reduce the heat, and boil the dates gently for 10 to 15 minutes, or until thickened to about the consistency of very soft jam. Stir in the finely diced nuts, and set aside. Assembly: Divide the dough in half; each half will weigh about 21 ounces. Working with one half at a time, roll the dough into a 9" x 12", 1/4"-thick rectangle. Spread half the filling (about 11 ounces) over the entire surface of the dough; the filling is sticky and stiff, but if you keep wetting your fingers, you can push and spread it around without too much trouble. Roll the dough up, lengthwise, to make a log. It's somewhat delicate, but a baker's bench knife or spatula helps the job along. Wrap each log in waxed paper or plastic wrap and chill for several hours, or overnight. If you have a double baguette pan, slip the wrapped dough into the wells to help preserve their round shape. Preheat the oven to 400°F. Lightly grease two baking sheets. Remove the dough from the refrigerator, and if it's flattened out at all roll it till it's round again; the log may lengthen a bit, and that's OK. Cut the log into 1/3" slices, and place the slices 1 1/2" apart on lightly greased baking sheets. Baking: Bake the cookies for 10 to 11 minutes, or until they're a very light brown, reversing the baking sheets (top to bottom, and front to back) midway through the baking time. Remove the cookies from the oven, and transfer them to a rack to cool. Yield: about 8 dozen pinwheels. ©2007 The King Arthur Flour Company, Inc. All Rights Reserved.
...See More
lyndaluu2
18 years ago
All I know is that if it's a rainy day don't ever try to whip egg whites. Wait for a sunny day.

Linda
bri29
18 years ago
Well, they're done. I haven't tried them yet (the chocolate ganache is still setting) but they have little feet! You should have seen the ridiculous little dance of joy I did in the middle of my kitchen when I opened the oven and saw the little feet peeking out at me. They're nowhere near professional level, but I learned a lot with my first batch. Telling when you've incorporated the egg whites and almond/sugar mixture enough is certainly a trick. Mine had little "beaks" when they were piped out on the sheet. I knew I should have given them another couple of folds, but I was too chicken to try it. My pastry bag skills leave a little to be desired and they ended up slightly different sizes, but next time I'm sure I'll do better.

Hope everyone is having a restful Sunday and a wonderful Passover!

Bri
rachelellen
18 years ago
Sort of on topic, but sort of not...

I started some challah today, and was left with 2 egg whites. I hate like heck to throw things like that out, so I surfed around the web for a while until I found a recipe for an odd sounding cookie...Corn Flake, Coconut Macaroons. What the heck, I gave it a stab. They turned out to be very yummy, light, and not horribly sweet!

Coconut Corn Flake Cookies
Coconut corn flake cookie recipe similar to macaroons.
INGREDIENTS:

* 1/4 teaspoon salt
* 2 egg whites
* 1/2 cup confectioners' sugar
* 1/2 teaspoon almond extract
* 2 cups corn flakes
* 1/2 cups coconut
* 1/2 cup chopped nuts, optional

PREPARATION:
In a mixing bowl, add salt to egg whites. Beat with electric mixer until stiff by not dry. Add sugar 1 tablespoon at a time, beating after each addition. Add remaining ingredients; mix just to blend. Drop by teaspoonfuls 2 inches apart onto ungreased parchment paper or brown paper on cookie sheets, or use silicone baking mats. Bake at 350Â° for about 15 minutes. Slip paper off baking sheet onto a wet surface and let steam for a minute.
Loosen with a spatula and remove coconut cookies to wire racks to cool.

MY NOTES:

I toasted the coconut, and finely chopped pecans before toasting them as well. A light, tasty, not too sweet cookie with a chewy texture. The brown paper worked fine, except that I still had to use the spatula to remove them, so I rather suspect I could cook them on an ungreased cookie sheet just as well. I used cheap corn flakes, which are smaller than kellogsÂI think larger flakes would be too large. I might try these with Special K next time! Recipe is from About.com, but I couldn't find the actual page again to link it.
dgkritch
18 years ago
Dang! Those look good!
Did you bring any to work? Wiped out in ____ minutes flat??

"The guys" are gonna expect goodies all the time you know!! LOL

Deanna
bri29
18 years ago
None of the macarons made it to work. That DH of mine ate every last one. In a little over a day. :) I'll have to find a place to get powdered food coloring to make some prettier ones, but the plain almond with dark chocolate ganache seemed to go over pretty well.

Related Stories

KITCHEN STORAGE Where to Stash the Stand Mixer in Your Kitchen

By Becky Harris

Stand mixers aren’t huge, but they’re heavy. See storage ideas for keeping them accessible and easy to use

Sponsored

AIS Renovations

15 Reviews

Custom Craftsmanship & Construction Solutions in Franklin County, Ohio

More Discussions

Sigh. I bought some ice cream...

16

National Chocolate Chip Cookie Day, Anyone?

11

Have you made fruit leather? Any tips?

3

Salt, just a little pinch

30

Hasselback Plum Tomato Caprese

15