PASSOVER ALMOND MACAROONS
Make and share this Passover Almond Macaroons recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 1h10m
Yield 50 macaroons
Number Of Ingredients 3
Steps:
- Beat egg yolks well.
- Add sugar, and beat until mixture is lemon colored.
- Add the ground almonds and mix thoroughly.
- Chill for one hour in the refrigerator.
- Preheat oven to 350 F (180 C).
- Take small pieces of the mixture and shape into small balls.
- (I used a melon baller, for a 5/8-3/4" diameter cookie).
- Place the macaroons on a greased baking sheet, 1 inch apart.
- Top with half an almond.
- Bake in the oven for 10 minutes.
- Notes: These cookies spread.
- I have made up to a triple batch with good results.
- Be careful if using a food processor to powder the almonds.
- They seem to turn the nuts into almond butter, rather than a flour-like consistency.
ALMOND MACAROONS -- THE PASSOVER COOKIES
There they are, every single Passover, those Macaroons. You can't escape them! I, personally, am not a fan of the coconut macaroon, which is the more popular kind of Passover cookie you find in the supermarket. But an almond macaroon? That's almost worth the whole holiday!
Provided by Mirj2338
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients, except for the egg whites.
- Stir in the egg whites.
- The dough will be like thick, wet sand.
- Roll into one inch balls.
- Place on a greased (or foil lined, or parchment paper lined) cookie sheet and flatten slightly.
- Press an almond sliver into each cookie.
- Bake at 350°F.
- for 15-20 minutes, until dry and lightly brown.
PASSOVER ALMOND MACAROONS
Steps:
- Preheat the oven to 300 degrees, and line a baking sheet with parchment paper.
- Whip the egg whites to almost-stiff peaks in the bowl of an electric mixer. In another bowl, stir together the sugar, ground almonds, and almond extract. Fold the sugar-and-almond mixture gently into the egg whites in three batches.
- Drop teaspoons of the batter onto the baking sheet, and bake for about 15 minutes, or until just dry.
ALMENDRADOS (ALMOND-LEMON MACAROONS)
Almendrados, which date from the 15th century or earlier, are cookies made of ground blanched almonds, lemon zest, egg and sugar. They are left out to dry for a day before baking. (In the recipe given here, I've called for 12 hours in the refrigerator.) I have tasted this type of cookie in many guises, and often the dough spreads out too thinly. But with the cookbook author Ana Benarroch de Bensadón's method it kept its shape perfectly.
Provided by Joan Nathan
Categories dessert
Time 35m
Yield About 30 cookies
Number Of Ingredients 4
Steps:
- Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
- Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
- Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 7 grams, TransFat 0 grams
COCONUT-ALMOND MACAROONS
Chewy, flavorful cookies for Passover that are not excessively sweet. They are dense and full of flavor. Try dipping them in chocolate for an extra decadent treat. I prefer them with date sugar, which is more nutritious than cane sugar. They are gluten-free and non-gebrokts.
Provided by Whats Cooking
Categories Drop Cookies
Time 25m
Yield 12 macaroons
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Mix all dry ingredients well in a medium bowl.
- In a separate bowl combine egg whites, cream of tartar and coconut (or almond) extract. Beat them with a standing mixer or electric hand mixer until they form stiff peaks.
- Gently fold the dry ingredients into the wet ingredients, stirring softly until all ingredients are combined.
- Place one tablespoon at a time onto a baking sheet lined with parchment paper, leaving 2 inches in between macaroons. Flatten the top of each macaroon slightly with the back of a spoon or with your fingers. Press one whole almond into the top of each cookie if you desire.
- Cook for 15 minutes or until they are becoming slightly browned around the edges and are dry to the touch. Allow to cool before eating.
Nutrition Facts : Calories 117.9, Fat 8.3, SaturatedFat 2.5, Sodium 34.8, Carbohydrate 8.8, Fiber 2, Sugar 6.4, Protein 3.4
ALMOND MACAROONS
Steps:
- Preheat the oven to 275°F. In an electric mixer, beat the egg whites until they form soft peaks. Add the lemon zest. Gradually add the sugar and beat until the whites are very stiff and shiny but not dry. Fold in the ground almonds.
- Cover 2 baking sheets with aluminum foil and spray or grease them. Using 2 teaspoons, take a heaping teaspoon of batter in one and scoop it off onto the baking sheet using the other teaspoon. Place the cookies 1 to 1 1/2 inches apart. Repeat with the rest of the dough.
- Bake for 20 to 30 minutes or until the cookies are firm and slightly brown. Let cool for 5 to 10 minutes before removing the cookies from the baking sheets to a rack. When cool, store in an air-tight container.
ALMOND MACAROONS
Perfect as a present or simply to keep
Provided by tweety_anja
Time 35m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/ fan 160C/ Gas 4. Put the almonds on a baking tray and bake on the top shelf of the oven for 5 minutes. Remove and leave to cool.
- Whisk the egg whites until they form stiff peaks. Whisk in the caster sugar, a little at a time, until the mix thickens.
- Reserve 30 almonds for decorating, then blitz the rest in a food processor to a medium coarse powder. Fold the almonds and rice flour into the egg whites, then fold in the almond extract. Cover and chill for 30 minutes.
- Spoon the mixture onto baking sheets lined with nonstick baking paper. Put an almond on each. Bake on the top shelf of the oven for 12 minutes. Cool on a wire rack.
- Turn the cooled biscuits over and dip the base in melted dark chocolate and leave to set. Drizzle with melted white chocolate, then leave to set completely and pack into boxes or clear cellophane bags.
CHOCOLATE ALMOND MACAROONS
Make and share this Chocolate Almond Macaroons recipe from Food.com.
Provided by Mirj2338
Categories Drop Cookies
Time 40m
Yield 35-45 macaroons
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Line a baking sheet with parchment paper.
- Beat the egg whites until they form stiff peaks.
- Gradually beat in the cocoa, confectioners sugar, salt, and vanilla.
- Gently fold in the ground almonds.
- Drop the mixture by rounded teaspoonfuls on prepared baking sheet, leaving a 2-inch space between each macaroon.
- Bake in preheated oven for 20 to 30 minutes, until macaroons are very lightly browned.
- Let cool on baking sheet until macaroons are firm.
Nutrition Facts : Calories 71.5, Fat 5.1, SaturatedFat 0.5, Sodium 60.6, Carbohydrate 5, Fiber 1.6, Sugar 2.8, Protein 3.2
ALMOND-LEMON MACAROONS (PASSOVER ALMENDRADOS)
These delicious and easy to prepare macaroons were printed in the "New York Times" (March 2007) and adapted from "Dulce lo Vivas: La Reposteria Sefardi," ("Live Sweet: the Sefardi Bakery") by Ana Bensadón. The dough require overnight refrigeration.
Provided by blucoat
Categories Dessert
Time 23m
Yield 30 cookies
Number Of Ingredients 5
Steps:
- Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
- Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
- Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.
Nutrition Facts : Calories 92.9, Fat 5.8, SaturatedFat 0.5, Cholesterol 7, Sodium 9.8, Carbohydrate 8.9, Fiber 1.2, Sugar 7.2, Protein 2.6
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