VEGAN ALMOND MACAROONS
One of my favorite recipes from my first book, Flour, is a chewy, addictive almond macaroon sandwich cookie. I adore almonds (I always have a handful in my pocket, much to Christopher's chagrin when I forget to take them out when doing laundry), and this recipe came from my former boss and mentor, Chef Jamie. It was a very popular offering at Flour for many years, and I never thought to mess with it until I learned about aquafaba. Aquafaba is the cooking liquid from chickpeas--that thick, viscous water you drain out of the can. For reasons I still don't quite understand, this liquid acts like egg whites in many recipes. There are Facebook groups devoted to aquafaba. It's amazing! We switched out the egg whites for aquafaba in our almond macaroon recipe and it tastes exactly the same...and now it is vegan. I didn't think these cookies could get better, but they did. The batter needs to rest for at least 4 hours (even better, overnight), so plan accordingly when making these chewy treats.
Provided by Joanne Chang
Categories dessert
Time 5h
Yield About 15 cookies
Number Of Ingredients 5
Steps:
- Place the 2 1/2 cups (250 grams) almonds, the sugar, aquafaba, almond extract, and salt in a stand mixer fitted with a paddle attachment. Paddle on medium-high speed for 10 minutes. Yes, 10 full minutes! The almonds will slowly break down and eventually the batter should look like thick quicksand. Scrape the batter into an airtight container and refrigerate for at least 4 hours or preferably overnight, to allow it to stiffen up a little bit.
- When ready to bake the cookies, preheat the oven to 325 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper and spray it very liberally with pan spray--this is a sticky cookie, so don't be shy. Using a small (2-tablespoon) ice cream scoop or large spoon, scoop balls of dough about the size of golf balls onto the prepared baking sheet, spacing them a few inches apart. Press the dough with the palm of your hand to flatten the cookies until they are about 1/2 inch thick (moisten your hand with water to prevent sticking). Sprinkle the cookies liberally with the remaining 1/2 cup (50 grams) almonds and press slightly to adhere. Bake for 26 to 30 minutes, rotating the baking sheet midway through the baking time, until the cookies are totally medium golden brown on top and along the edges and the almonds are lightly toasted. Don't underbake or they will be gummy in the center. Let cool on the baking sheet on a wire rack.
- Almond macaroons can be stored in an airtight container at room temperature for up to 1 week.
MASCARPONE CHEESECAKE WITH ALMOND CRUST
Provided by Giada De Laurentiis
Categories dessert
Time 11h45m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat oven to 350 degrees F.
- Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
- For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
- Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
- For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
- Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
ALMOND MACAROON CHEESECAKE
Got fans of almond macaroons and lovers of cheesecake? Thrill them all with this one extraordinary dessert.
Provided by My Food and Family
Categories Dairy
Time 5h30m
Yield Makes 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F if using a greased silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix coconut, almonds, 1/2 cup of the sweetened condensed milk, flour and butter until well blended; press onto bottom of pan.
- Beat cream cheese, sugar and remaining 3/4 cup sweetened condensed milk with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in liqueur; pour over crust.
- Bake 55 to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 440, Fat 32 g, SaturatedFat 20 g, TransFat 0 g, Cholesterol 130 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
ALMOND MACAROON CAKE
This is a simple recipe that produces results everyone will rave about. Easy enough to whip up for unexpected company. I also just made this with lemon zest, lemon juice and a bit of ginger, subtracting the almond extract, and everyone loved it. I'll post that recipe seperately.
Provided by C. Taylor
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Mix butter, sugar, extract and eggs till everything is well blended.
- Mix in flour till well incorporated.
- Pour into a non-stick 8" x 10" pan that has been sprayed with a non stick spray.
- Sprinkle top with almonds.
- Bake till golden brown, approximately 30-40 minute.
STRAWBERRY CHEESECAKE MACARONS RECIPE BY TASTY
Here's what you need: egg whites, granulated sugar, powdered sugar, superfine almond flour, red food coloring, cream cheese, powdered sugar, milk, strawberry jam
Provided by Vaughn Vreeland
Categories Bakery Goods
Time 1h50m
Yield 16 macarons
Number Of Ingredients 9
Steps:
- In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add the sugar until stiff peaks form.
- Sift the powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Once the batter reaches a lava-like consistency, transfer half to another bowl and add the food coloring. Mix until just combined. Do not overmix!
- Working quickly, put the white and pink batters into separate small zip-top bags. Cut a corner off of each bag and squeeze the 2 batters evenly into a larger gallon-size bag or piping bag to create a multicolor effect.
- Line a baking sheet with parchment paper. (Tip: use a little batter to "glue" down the edges of the parchment paper so it stays put). In a circular motion, pipe 1½-inch (4-cm) dollops onto the baking sheet. Lift the baking sheet and gently tap on the counter to settle the batter. Let the cookies rest for 1 hour, until they are no longer wet to the touch and a skin forms on top.
- Preheat the oven to 285ºF (140ºC).
- Make the filling by mixing the cream cheese, powdered sugar, and milk in a medium bowl until smooth. Transfer to a piping bag and set aside until ready to fill the cookies.
- When the cookies are dry to the touch, bake for 13-15 minutes, until they have risen. Let them cool for 10 minutes. To fill, pipe a circle of the cream cheese mixture around the edge of 1 cookie and place a small dollop of jam in the center. Sandwich with another cookie. Macarons are best kept refrigerated until serving.
- Enjoy!
Nutrition Facts : Calories 195 calories, Carbohydrate 22 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, Sugar 20 grams
CHEWY ALMOND MACAROON BISCUITS
Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like
Provided by Victoria Prever
Categories Dessert, Snack
Time 40m
Yield Makes 20-25
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
- In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
- Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
- Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
- To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.
Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
COCONUT MACAROON CHEESECAKE
Make and share this Coconut Macaroon Cheesecake recipe from Food.com.
Provided by Nancy Van Ess
Categories Cheesecake
Time 7h40m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl combine 1 cup toasted coconut, ground pecans and butter.
- Press onto bottom of 9" spring-form pan.
- Set aside. In a l arge bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2 teaspoon vanilla and almond extract. Beat until fluffy.
- Add 3 whole eggs; beat on low speed just until combined.
- Pour into crust-lined pan.
- Bake 350 degrees for 35 min.
- (won't be done). Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until soft peaks form (tips curl); gradually beat in the 1/3 cup sugar until stiff peaks form.
- Fold in 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20 min.
- more. Cool on wire rack for 15 min.
- Loosen side of cheesecake from pan.
- Cool 30 min.
- more; remove side of pan.
- Cool completely.
- Cover and chill at least 4 hours before serving.
- To serve, garnish with strawberries and/or additional toasted coconut. - - - - - - - - - - - - - - - - - -
Nutrition Facts : Calories 338.7, Fat 28.7, SaturatedFat 16.8, Cholesterol 97.8, Sodium 193.8, Carbohydrate 17, Fiber 2, Sugar 14.4, Protein 5.6
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Reviews 44Calories 562 per servingCategory Cheesecake
- CRUST: 1. Place oven racks in the center of the oven. Preheat oven to 350°F. Line a 9-inch springform pan with a round of parchment paper (cut to fit), set aside. 2. In a medium-sized bowl, combine graham cracker crumbs, sugar, butter and salt until well combined. Using the bottom of a measuring cup, press crust into the bottom and halfway up the sides of prepared springform pan. Bake for 7 minutes and remove from the oven and set aside.
- 3. Reduce oven heat to 325°F. FILLING: 1. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese with granulated sugar until no lumps remain.
- 2. Add eggs, one at a time, beating mixture between each egg, then beat in the amaretto, vanilla extract and almond extract. Add cornstarch and salt and beat until smooth. 3. Tap the cheesecake batter bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top.
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