LEMON MACAROONS
Provided by Alex Guarnaschelli
Categories dessert
Time 38m
Yield 30 macaroons
Number Of Ingredients 7
Steps:
- These cookies are light and fun to make. They can be a great fall or winter addition to some chocolate treats.
- Preheat the oven to 200 degrees F. In a medium bowl, sift together the powdered sugar and almond flour.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the 5 egg whites for 1 minute to combine. Add the cream of tartar and continue beating the whites on high speed until soft peaks form, 3 to 5 minutes. Add the scraped vanilla bean seeds and continue beating until it is fully incorporated and the whites are glossy, 2 to 3 minutes. Remove the bowl from the mixer and use a rubber spatula to gently fold in the lemon zest and the powdered sugar mixture.
- Coat 1 or 2 large baking sheets with a layer of parchment paper. Spray the paper with a thin layer of nonstick spray. Put heaping teaspoonfuls of the batter about 2-inches apart on the tray(s). Take care to leave the space between each mound because this batter spreads as it bakes.
- Put the tray in the center of the oven and bake for 8 minutes, then raise the temperature to 375 degrees F and bake until the cookies are golden brown around the edges and form a nice shell-like exterior, about 10 to 12 minutes. Remove from the oven and allow them to cool for a few minutes before gingerly removing them from the tray with an offset spatula. Take care! They can stick to the paper.
HAZELNUT MACARONS
You don't have to be an expert in French cooking to whip up these sandwich cookies. The crisp, chewy macarons take attention to detail, but they're not hard to make-and they're simply a delight, both for personal snacking and giving as gifts! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes., Preheat oven to 350°. Place hazelnuts and confectioners' sugar in a food processor; pulse until nuts are finely ground., Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in hazelnut mixture., With a pastry bag, pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Transfer cookies on the parchment to wire racks; cool completely., For the buttercream, in a heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. In a small bowl, whisk a small amount of hot syrup into egg yolks; return all to pan, whisking constantly. Cook until thickened, 2-3 minutes, stirring constantly; remove from heat. Stir in espresso powder and vanilla; cool completely., In a stand mixer with the whisk attachment, beat butter until creamy. Gradually beat in cooled syrup. Beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes., Spread about 1-1/2 tsp buttercream onto the bottom of each of half the cookies; top with remaining cookies. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 117 calories, Fat 8g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 67mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
HOW TO MAKE MACARONS RECIPE BY TASTY
It's never a bad time for dessert. Cookies, cake, pie, you name it! But sometimes you need to change it up with something a little fancier: enter macarons. They may seem intimidating but with our easy-to-follow guide, they don't have to be. And you can customize them! Want a variety? Use different types of food coloring. Prefer a different flavored icing? Add some lavender extract for a floral feel. One bite, and you'll feel like you're in Paris yourself.
Provided by Jody Tixier
Categories Bakery Goods
Time 1h50m
Yield 30 macarons
Number Of Ingredients 11
Steps:
- Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
- In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
- Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
- Tap the baking sheet on a flat surface 5 times to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
- Preheat the oven to 300˚F (150˚C).
- Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
- Transfer the macarons to a wire rack to cool completely before filling.
- Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
- Transfer the buttercream to a piping bag fitted with a round tip.
- Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
- Place in an airtight container for 24 hours to "bloom".
- Enjoy!
Nutrition Facts : Calories 173 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 19 grams
LUXEMBURGELI (MACAROONS )
I hope you all enjoy these delicious macaroons, those expensive little round things you get at a famous confiserie in Zurich called Luxemburgerli. I have experimented a few times till I got it right, and now would like to share with all Zaarians.http://www.recipezaar.com/help/viewmini?iid=44
Provided by shirlgirl
Categories Dessert
Time 2h20m
Yield 22 macaroons, 1-2 serving(s)
Number Of Ingredients 13
Steps:
- In a medium size deep bowl beat the 4 egg white slightly, . then gradually add sugar while beating on high speed to a stiff and white cream.
- Fold in the almonds and the vanilla sugar gently.
- Place half of this mixture into another medium sized bowl.
- To the one half , fold in the cocoa powder .
- Fill the mixture into a piping bag, and pipe 2 inch rounds onto baking paper lined cookie sheets.
- Flatten the twirl on top of the macaroon for the botom of macaroon ,and leave the twirl on for the tops when sandwiching together.
- Bake at 75 centigrades for two hours on the top shelf of the oven (no fan oven ) with oven door very slightly open.
- Remove when dry, cool and fill with cream frosting.
- Frosting.
- Beat the softened butter and icing sugar creamy.
- Add the egg yolks and vanilla sugar, mixing well.
- Halve the frosting and to one half add the melted chocolate, and to the outher half the juice and zest of 1lime mixing well.
- Can glaze top of macaroon with egg white and powder sugar .
- Fill the frosting on each side of the macaroon and sandwich together,then chill to firm up the frosting.
- Use your imagination when decorating tops of macaroon.
- Color and flavour the cream filling to your fancy eg. raspberry coulis and the juice of, to color the macaroon , strong espresso, caramel topping , almond extract , coconut extract , juice of amarena cheeries , etc. or any food colorings and flavourings you fancy." Luxembugers " keep' s two days in refridgerator Enjoy!
More about "luxemburgeli macaroons recipes"
LUXEMBURGERLI - THE WONDERFULLY LIGHT TEMPTATION
From spruengli.ch
DATE AND ALMOND MACAROONS RECIPE | CHATELAINE
From chatelaine.com
LUXEMBURGERLI MACARONS BY SPRüNGLI ZURICH - JOY DELLA VITA
From joydellavita.com
DISCOVER OUR CURRENT RANGE OF LUXEMBURGERLI - SPRUENGLI.CH
From spruengli.ch
LADURéE OR PIERRE HERMé... AND NOW LUXEMBURGERLI BY SPRüNGLI.
From pinterest.com
LUXEMBURGELI (MACAROONS ) RECIPE - DETAILS, CALORIES, NUTRITION ...
From recipeofhealth.com
LUXEMBURGERLI - NIBBLEDISH
From nibbledish.com
OPEN KITCHEN CONCEPT: LUXEMBURGERLI FROM SPRüNGLI - BLOGGER
From openkitchenconcept.blogspot.com
THE LUXEMBURGERLI | ZUERICH.COM
From zuerich.com
LUXEMBURGERLI TO MAKE AT HOME - SPRUENGLI.CH
From spruengli.ch
ANNABELLE: DESSERT WITH LUXEMBURGERLI - SPRUENGLI.CH
From spruengli.ch
LUXEMBURGERLI MACAROONS | SERIOUS SWEET TOOTH
From serioussweettooth.wordpress.com
THE LUXEMBURGERLI - ZURICH'S VERY SPECIAL MACAROON - NEWINZURICH
From newinzurich.com
LUXEMBURGELI MACAROONS RECIPES RECIPE
From alicerecipes.com
SPRUNGLI LUXEMBURGERLI (ZURICH, SWITZERLAND) - ANG SARAP
From angsarap.net
SPRüNGLI'S LUXEMBURGERLI - ENGLISH FORUM SWITZERLAND
From englishforum.ch
8 LUXEMBURGERLI (MACARONS) IDEAS | MACARONS, MACAROONS, FRENCH MACAROONS
From pinterest.com
SWISS SAVEURS | SWISS
From swiss.com
LUXEMBURGERLI: MOUSSE KISSES | SWITZERLAND TOURISM
From myswitzerland.com
RECIPE FOR LUXEMBURGERLI (MACARONS) | PUNAJUURI
You'll also love