Indulge in your very own macaroon madness with these gorgeous French almond macaroons, also known as 'macarons'.
These almond macaroons have a crunchy caramelized exterior and a chewy, amaretto-flavored interior.
Macaroons are always welcome at my house. They can be sandwiched together with 1 teaspoon of apricot jam in the middle.
Salade Niçoise is a summer lunch classic. Tuna, egg, French beans, and potatoes with salad, anchovies and a vinaigrette dressing.
Often called a macaron rustique or macaron à l'ancienne, these cookies are different from the colorful macarons de pâtissier that have become wildly popular in the last few years. They have a higher ratio of almonds to sugar than the dainty pastry-shop macarons; they also have a deeper almond flavor and an appealing, chewy texture. They keep longer and are moist enough that they need no filling. They are also much simpler to make. No piping skills are required; all you do is roll the batter into balls and set them on a baking sheet. These cookies need no flour, butter or oil — a great thing to consider for people with dietary as well as cultural restrictions. From the story: Passover sweets use fresh nut meals for a rich, flavorful batter
This is such a simple recipe using only egg whites, caster sugar and almonds! You don't even have to whisk the egg whites; you literally just mix the other ingredients into them. There is no denying that the biscuits are sweet - they are. But they are also delicious! Whilst these biscuits use practically the same ingredients as French macarons and obviously have a similar taste profile, they are actually very different creatures. Compared to the frivolous, "look-at-me" character of French macarons with their sometimes garish colours and often bizarre flavour combinations, these biscuits are confident in their unfussiness and at most only tolerate the addition of a single blanched almond by way of decoration. I love French macarons, but sometimes I just crave the honest simplicity of these biscuits. Bit like life really. I use a piping bag to pipe the mixture out onto the parchment lined baking trays prior to cooking, but in the interests of simplicity, you can of course use a spoon to pile blobs of the macaroon mixture onto the baking trays instead. Traditionally, rice paper would have been used to line the baking trays and excess removed from the biscuits after they had finished cooking. Rice paper is not that easy to come by these days, so I use baking parchment or silpat lined trays. You don't have to place a blanched almond on top, but I like to do so because they toast slightly in the oven and add a different texture to the finished biscuits. These are an old-fashioned type of biscuit; there are no airs and graces about them - they simply taste of almonds and are comfortingly crispy and chewy at the same time. They are quick to make and unless some self-restraint is shown (and I think I have none where these biscuits are concerned) quick to eat! One is never enough. Do try to use almond extract as opposed to almond essence. I find that there is a distinct flavour difference between the two. Ingredients: 150g ground almonds 200g caster sugar 2 egg whites 1 tsp almond extract 12-16 blanched almonds Method: 1. Preheat oven to 160C/Fan 140/Gas Mark 3. 2. Place the ground almonds and caster sugar into a large bowl and mix together with a wooden spoon. Add the egg whites and almond extract and mix well together so that everything is well incorporated. You should have a thick past like mixture. 3. Put the mixture into a piping bag with a 1cm plain nozzle and pipe out 12-14 mounds of the macaroon mixture onto a parchment-lined baking sheet. Place a single blanched almond onto the top of each mound. 4. Put into the preheated oven for approximately 20 minutes but look at them after 15 minutes to check that they are not browning too much. They should be light golden colour and still look a little soft in the centre – they will harden up further when they cool. 5. Take out of the oven and once they are cool enough to handle remove them from the baking trays and leave to cool on a wire rack. Make 12-14 biscuits.
Hazelnut and Almond Macaroons with Orange Semifreddo
From Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang.
My friend recently returned from a trip to Morocco and brought back some beautiful souvenirs, including this fantastic wooden cookie mold. I had to try it out
Crunchy on the outside, soft on the inside, and full of almondy sweetness. These Almond Macaroons are quick and easy to make.
French macarons are a labor of love, but oh-so worth it. Get our seven best recipes here.
French macarons may be all the rage, but don’t dismiss the humble macaroon, which is derived from marzipan — a smooth paste of blanched almonds and sugar that, when mixed with egg white and baked, turns into chewy little gems. And macaroons are a heck of a lot easier to make than a DIY Ladurée project. It wasn’t always so simple. My aunt Hanna once told me a story about the massapan that her mother, my Iraqi grandmother, use to make.
Sarah Bernhardt cookies are as multilayered as their namesake, the famed French actress who once starred in the title role of "Hamlet." An almond macaroon base is topped with silken chocolate filling and then covered in melted chocolate, resulting in a truffle-like cookie with a bit of crunch.
French Chocolate Almond Macaroons are a traditional French pastry dating back to the 18th century, the macaroon is an artful addition to a decadent lunch. These Chocolate Almond Macaroons are sandwiched together with dark chocolate ganache.
This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!
Follow our step-by-step guide for how to make French macarons with a tested recipe, video, and tips. Macarons are not difficult, but you need to be precise.
With crisp, golden shells and chewy middles infused with almond, vanilla, brown butter, and coconut, these are the very best gluten-free macaroons you'll ever taste! These take just 30 minutes of active time to whip up, plus an hour to chill the dough. Kosher for Passover but delicious any day.
Cooking Channel serves up this French Macaroons recipe plus many other recipes at CookingChannelTV.com
