Coffee Almond Macaroons Recipes

Steps:

• Preheat the oven to 375 degrees F. In a food processor, fitted with a metal blade, combine the almonds and brown sugar. Process until completely ground. Using an electric mixer, fitted with a whip attachment, whip the egg whites and cream of tartar on low speed until frothy. Add 1 1/2 cups of confectioners sugar. Increase the speed to medium-high and continue whipping until very stiff peaks and the whites just begin to slip and streak around the side of the bowl. Remove the bowl from the mixture and fold in the almond and sugar mixture. When almost completely incorporated, add the 2 teaspoons of coffee and continue folding until mixed. The batter must be smooth an shiny, and it should spread easily without being runny. If it is dull and firm, fold it a little longer to deflate it slightly and get the required consistency. But do not deflate it too much or the batter with spread too much and the tops of the cookies will crack when baked. Fill a large pastry bag, fitted with a 3/4 inch plain pastry tube, with the batter. Line two half sheet pans with parchment paper. Pipe the domes in staggering rows 1 inch wide and 1 inch apart. Unless you have 2 ovens, pipe only 1 sheet of cookies at a time. Bake for 1 minute. Place an empty baking sheet underneath the sheet of cookies, and continue baking, using a wooden spatula to hold the oven door ajar, until the tops of the cookies are very lightly browned and dry to the touch white the insides are still soft and the bottoms still pale, about 8 to 10 minutes. Lift the baking sheet of cookies off the empty baking sheet and take it to the sink. Pour cold water, about 1/2 cup, between the paper and the baking sheet (tilting the baking sheet so that the water runs over the entire surface and drains thoroughly into the sink) to steam the cookies off the paper. Then place the baking sheet on a wire rack and cool. Spread the bottoms of half the cookies with some of the Ganache. Place the remaining cookies, right side up, on top of the Ganache, pressing slightly to form a sandwich. Place the filled macaroons on a serving plate.
• Chop the chocolate and put it in a small stainless steel bowl. Bring the cream just to a boil, then reduce the heat and simmer for 2 minutes, stirring constantly with a wire whisk. Gradually stir the cream into the chocolate with the whisk and continue stirring until the chocolate is completely melted. Then, allow it to cool, stirring occasionally with a wooden spatula, until it starts to thicken.

Steps:

• For the ganache: Combine the chopped chocolate and butter in a heatproof bowl set over a pot with 1-inch of simmering water, making sure the bottom of the bowl does not touch the water. Cook, stirring occasionally, until melted and smooth. Stir in the cream, vanilla and salt, and then remove from the heat. Set aside until cooled and thickened, stirring occasionally, 30 to 45 minutes.
• For the cookies: Position an oven rack in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Using a small glass or cookie cutter (1 1/4 to 1 1/2-inch wide), trace 15 circles on each piece of parchment paper, leaving about 2 inches between each round. Flip the parchment over; the lines will be visible through the paper but you will not have to pipe directly onto the ink. Fit a pastry bag with a round tip about 1/4-inch wide.
• Sift the confectioners' sugar and ground almonds into a bowl and discard any larger nut chunks. (If you have more than a tablespoon of bigger chunks, grind those until powdery and then resift.) Combine the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with the whisk attachment of a hand-held electric mixer). Whip on medium-low speed until frothy, and then add the granulated sugar. Increase the speed to medium-high and whip until very soft peaks form. Add the almond extract and a few drops of food coloring if using. Whip until stiff peaks form. Fold about one-third of the sugar-nut mixture into the egg whites until blended, and then fold in the remaining two-thirds. The batter should be a bit fluid but not runny. It should slowly drip off the spatula and sit on top of the batter in the bowl for a bit before eventually oozing back into it. If it seems a bit stiff at this point, fold once or twice more until it relaxes, although be careful not to over fold. This correct texture is the key to the macaron and it is better to have a stiffer batter than a looser one.
• Transfer the batter to the prepared pastry bag. Holding the bag perpendicular over the baking sheet, squeeze until the batter fills a circle drawn on the paper. Release the pressure on the bag and pull towards you to prevent a pointy tip on the center of the cookie. Repeat with the remaining circles. Gently flatten any points on the cookies with a damp fingertip.
• Firmly rap the baking sheets against the counter to release any air bubbles and let stand at room temperature until the tops of the cookies no longer feel wet, 10 to 15 minutes. Bake, 1 sheet at a time, until the macarons are slightly crisp and the bottoms release from the parchment paper, about 15 minutes, rotating the sheet halfway through the baking time. Cool on the sheet 5 minutes, and then peel off the cookies and cool completely on a wire rack.
• To assemble the cookies, spread a thin layer of the chocolate ganache on the bottoms of half of the cookies, about 1/4 teaspoon per cookie. Top with a second cookie, gently pressing to squeeze the ganache to the rims.
• TIP: The weight of the batter in the pastry bag will force some of the batter out. To stop this, you can stick a mini marshmallow at the end of your pastry tip to block to the batter from running out the end.
• TIP: You can use store-bought almond meal in place of the whole almonds. Sift 2/3 cup with the confectioners' sugar and, if necessary, grind the larger chunks and sift until a tablespoon or less of larger chunks remain in the sifter.
• TIP: You can also spoon the batter onto the parchment lined baking sheets. The cookies may not be as perfectly round but will still taste great.

Steps:

• Preheat oven to 300 degrees. Sift confectioners' sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.
• Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl.
• Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.
• Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macarons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes. Transfer macarons on parchment to a wire rack; let cool completely.
• Spread 2 teaspoons buttercream on flat sides of half the macarons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.

Steps:

• Preheat oven to 300°F.
• Grease a baking sheet, line with waxed paper and grease again.
• Beat egg whites until they form soft peaks.
• Gradually add the icing sugar, beating until the mixture forms stiff peaks.
• Mix together the almonds and cinnamon.
• Gently fold into the egg mixture.
• Spoon mixture into a decorating bag fitted with a large, round icing tube.
• Pipe small amounts onto the prepared baking sheet.
• Bake for 20 to 25 minutes or until dry.
• Cool.
• Store in airtight container to mellow for about 1 week before serving.

Steps:

• Preheat the oven to 325°F Line 2 baking sheets with parchment paper.
• Place almond paste and sugar in food processor or mixing bowl. Mix or process until thoroughly combined. Add egg whites and mix until smooth dough forms.
• Drop by rounded teaspoonfuls onto baking sheets, about 1 inch apart and bake 18-20 minutes, or until golden. Cool completely on baking sheets.
• Peel macaroons from paper when completely cool and store in an airtight container.

Steps:

• Preheat oven to 325 degrees. Combine almonds, sugar and almond extract. Add egg whites until all ingredients are thoroughly mixed. Line a cookie sheet with parchment paper. Put the batter into a pastry bag and squeeze out small thick drops about the size of a halfdollar, 2 inches apart. Bake 25 to 30 minutes. Cool.

Steps:

• Beat egg whites, add sugar gradually and beat constantly.
• Add almonds, flavoring, and shortening mix well.
• Drop by teaspoons on a wax paper lined baking sheet.
• Bake in slow oven (275 degrees F) For 30-40 minutes.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
• In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
• Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.

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.

Steps:

• Preheat oven to 300°F.
• Finely grind 3/4 cup almonds with sugar, flour, and salt in a food processor, then add egg white and extracts and pulse until evenly moistened.
• Form rounded teaspoons of dough into 1-inch balls with lightly floured hands and arrange 1 1/2 inches apart on a greased large baking sheet. Press a whole almond in center of each ball to flatten cookie slightly (to about 1/2 inch thick).
• Bake in middle of oven until edges are firm to the touch, 18 to 20 minutes, then transfer to a rack to cool.

Steps:

• Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
• Finely grind the almonds, sugar, cinnamon and salt in a food processor.
• Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
• Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
• Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.

Steps:

• In a big bowl, mix condensed milk with coffee and vanilla. Stir in coconut and almonds; mix well.
• Drop spoonfuls onto wax paper-lined cookie sheets.
• Bake on middle rack of preheated 325 degree oven, 10-12 minutes or until browned around the edges. Remove immediately to wire racks; cool completely.

Steps:

• In a food processor grind fine the whole almonds with the sugar, the almond extract, and the salt. In a bowl beat the whites until they are foamy (just before they hold soft peaks) and fold in the almond mixture gently but thoroughly. Line a large baking sheet with parchment paper and butter the parchment. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip, pipe 1-inch mounds onto the parchment, 2 inches apart, and sprinkle them with the sliced almonds. Bake the macaroons in the middle of a preheated 300°F. oven for 15 to 20 minutes, or until they are golden around the edges, and let them cool on the parchment. Peel the macaroons from the parchment and store them in an airtight container.

Steps:

• Preheat oven to 325 degrees.
• Combine egg whites, unblanched almonds and sugar and grind, using fine blade of meat grinder or food processor. Mixture should be fairly thick and fine and should drop off spoon in a mass.
• Drop rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them. Top each with slice of blanched almond.
• Bake for about 20 minutes, or until cookies turn pale brown. Remove from pan when cool.

Steps:

• Combine honey, cocoa powder, and espresso powder in a small saucepan over medium-low heat. Cook and stir until cocoa and espresso are dissolved and mixture is smooth, 3 to 5 minutes. Remove from heat. Let cool, 10 to 15 minutes.
• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl until peaks start to form. Add sugar gradually, continuing to beat until a thick and glossy meringue is formed.
• Place almonds in a food processor; grind in short bursts until a fine meal forms.
• Stir almond meal, coconut, matzo cake meal, and vanilla bean paste into the cooled espresso mixture. Fold in 1/3 of the egg whites at a time until well mixed.
• Spoon out about 1 tablespoon of the dough and roll into a ball. Place on the prepared baking sheet. Repeat with the remaining dough, placing macaroon balls about 1 inch apart. Press an espresso bean onto each macaroon.
• Bake in the preheated oven until firm, 15 to 20 minutes. Remove macaroons using a spatula; transfer to a rack to cool for 20 to 30 minutes. Place macaroons in an airtight container; let rest until set, 4 to 6 hours.

Steps:

• Set oven to 350 degrees.
• Butter generously a large cookie sheet.
• Beat egg whites and salt until stiff, but not dry.
• Beat in sugar, a little at a time; beat until mixture is thick and glossy (mixture should stand in peaks).
• Fold in almonds, vanilla and melted chocolate.
• Drop macaroons by teaspoonfuls, onto a well-greased cookie sheet.
• Bake for 12-15 minutes.
• Careful not to overbake, as the cookies will lose their texture.