Macaroon recipe?!
Answers: i want to make macaroons for xmas, and would like a tasty recipe that you've already tried
35 min 20 min prep
3 tablespoons cake flour
1/4 teaspoon salt
3 extra large egg whites
1 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon coconut extract
2 cups flaked coconut, toasted
Preheat the oven to 325 degrees and line 2 baking sheets with parchment or brown paper. Line cooling racks with damp towels.
Mix the flour and salt together and set aside.
Beat the egg whites in a large bowl with an electric mixer on high until soft peaks begin to form, about 3 minutes. While the mixer is still running, gradually add the sugar,a tablespoon at a time, and continue beating until the mixture stands up in stiff glossy peaks, about 5 minutes of beating in all.
Lower the speed of the mixer to low and blend in the flour mixture and the vanilla, almond, and coconut extracts. Do not overmix the batter.
Using a rubber spatula fold in the coconut.
Drop the batter by heaping Tablespoons onto the lined baking sheets about 2 inches apart.
Bake the cookies just until they are golden and set, about 15 minutes.
Slide the paper liners, still with the macaroons attached to them, to the lined cooling racks. Let cookies cool completely, then carefully peel away the paper.
Chocolate Macaroon Cake - Bundt Cake
1 bundt cake 1? hours 20 min prep
2 cups sifted flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
3/4 cup cold water
1/2 cup sour cream
3 eggs
1 egg yolk (reserve 1 white for filling)
1/2 cup shortening
Coconut-Macaroon Filling
1 egg white
1/4 cup sugar
1 cup grated coconut
1 tablespoon flour
1 teaspoon vanilla
Filling: In small bowl, beat egg white until soft peaks form.
Gradually add sugar; beat until stiff peaks form.
By hand, stir in coconut, flour and vanilla, blending well.
Set aside.
Cake: In large mixing bowl, combine all ingredients, blending at low speed until moistened.
Beat 3 minutes at medium speed and then pour batter into greased and flour 12 cup Bundt Pan.
Drop teaspoonfuls of coconut filling over the chocolate batter.
Bake at 350°F for 55-65 minutes or until cake tests done.
Cool 10-15 minutes in pan, then turn out onto serving plate or rack to cool completely.
Top with vanilla or chocolate glaze.
Macaroon Kiss Cookies
48 cookies 1? hours 1 hour prep
1/3 cup butter or margarine, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 cups sweetened flaked coconut, divided
1 (10 ounce) bag Hershey's chocolate kisses
In a large bowl, beat the butter, cream cheese and sugar.
Blend well, then add egg yolk, almond extract and orange juice; beat mixture well.
Stir together the flour, baking powder and salt.
Gradually add to the butter mixture and beat until well blended.
Stir in 3 cups of the coconut; cover mixture and chill for 1 hour, or until firm to handle.
Unwrap the kisses while chilling and heat oven to 350°.
Form dough into 1-inch balls; roll them in remaining coconut.
Place them on a ungreased cookie sheet. Bake 10-12 minutes until lightly browned.
Remove from the oven and quickly press a kiss into each center.
Let cool 1 minute, then transfer to wire rack to cool completely.
*****SUN-DRIED TOMATO & GREEN-ONION COUSCOUS
Add 1 medium-size green onion, sliced, and 5 sun-dried tomato halves, chopped, to water when preparing couscous.
Orzo with Shrimp and Feta
On the table in 20 minutes! Orzo is tossed with sautéed shrimp, garlic-and-herb feta cheese and chopped fresh tomatoes -- perfect for weeknight entertaining with steamed broccoli on the side.
Ingredients
1 1/2 cups (10 ounces) orzo (rice-shaped pasta)
1 tablespoon margarine or butter
1 1/4 pounds medium shrimp, shelled and deveined, with tail part of shell left on if you like
3 medium tomatoes, coarsely chopped
4 ounces garlic-and-herb flavored feta cheese, crumbled (3/4 cup)
Directions
1. Prepare orzo in boiling salted water as label directs.
2. Meanwhile, in nonstick 10-inch skillet, melt margarine or butter over medium-high heat. Add shrimp, 1/2 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper, and cook 3 to 5 minutes or until shrimp turn opaque throughout, stirring occasionally. Add tomatoes and cook 30 seconds, stirring. Remove skillet from heat.
3. Drain orzo; toss with shrimp mixture and feta
***************MUSHROOM PORK MEDALLIONS WITH COUSCOUS
1 lbs. pork tenderloin
Flour
1 egg
1 tbsp. water
1/2 c. seasoned dry bread crumbs
2 tbsp. oil
1 c. sliced fresh mushrooms
2 tbsp. butter
2 tbsp. flour
1 c. chicken broth
2 tbsp. dry white wine
1/4 tsp. thyme leaves
1/8 tsp. pepper
1/2 c. milk
4 servings couscous prepared according to package directions
Cut pork crosswise into 12 slices pound to 1/4 inch thickness. Dust with flour. Beat egg and water together. Dip pork into egg mixture, then into bread crumbs. Saute pork in oil, few piece at a time, until golden brown and cooked, about 3 minutes per side. Remove pork from skillet and keep warm. In same skillet, saute mushrooms in butter. Stir in 2 tablespoons flour; cook until flour is lightly browned. Gradually stir in broth, wine, thyme and pepper. Bring to boil; simmer 1 minute. Add milk, simmer until thickened, stirring occasionally. Spoon mushroom sauce over pork and serve with couscous. Makes 4 servings. Couscous is a moroccan pasta, and is very easy to prepare.
INGREDIENTS
2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
Hazelnut-Mocha Macaroons
2 cups confectioners' sugar
4 ounces peeled and toasted hazelnuts (about 3/4 cup)
3 tablespoons Dutch processed cocoa powder
3 large egg whites, at room temperature
1/8 teaspoon fine salt
Mocha Filling:
4 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon instant espresso powder
Line 2 baking sheets with parchment paper. Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer. With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking. Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up. Preheat oven to 325 degrees F. Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely. Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.