Macaroon Pom Poms Recipes

Steps:

• For the macaroons: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment and set aside.
• In a large bowl, combine the condensed milk, vanilla and almond extract. Mix in the coconut and set aside.
• In a separate bowl, beat the egg whites and salt until stiff peaks form. Fold the egg whites into the coconut mixture, then gently fold in the sprinkles. Spoon lightly packed 2-inch balls of the mixture onto the baking sheets, 1 inch apart, and sprinkle the tops with more sprinkles.
• Bake until golden brown; begin checking for doneness at 18 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely.
• For the topping: Place the sprinkles in a shallow dish. Microwave the chocolate in a microwave-safe bowl in 30-second increments, stirring after each, until melted (or melt in a saucepan over low heat, stirring often).
• Dip the bottoms of the macaroons in the chocolate, scrape off any excess and then dip the chocolate in the sprinkles. Place back on the parchment and let cool at room temperature or in the fridge. These can be kept at room temperature for about 3 days or in the fridge for up to a week.

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!

Steps:

• In large bowl, cream butter, cream cheese and sugar til well blended.
• Add egg yolk, o.j., and almond extract.
• In small bowl, whisk/mix flour, baking powder and salt.
• Gradually add to butter mixture, mixing well after each addition.
• Stir in well, 3 cups coconut.
• Cover and chill 1 hour or til firm enough to handle and roll into balls.
• Heat oven to 350.
• Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little.
• Place onto ungreased cookie sheet.
• Bake 12-15 minutes (MINE TOOK 15! *the original recipe said 10-12 and that wasn't EVEN long enough, they sank after I took them out and had to re-bake them!)or until lightly browned. I suggest at LEAST 13 minutes, but again, mine took 15.
• Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool.
• *You can gently press a maraschino cherry half in the center of each cookie on top, if desired, before baking.
• Makes 3-3 1/2 dozen.

Steps:

• Preheat the oven to 325°F Line 2 baking sheets with baking parchment.
• In a medium bowl, mix together the coconut, sugar and flour and add the egg whites. Mix everything together well.
• Divide the mixture between the small bowls.
• Add enough gel color to each bowl to reach the desired shade.
• Roll the mixture into small balls and place on the baking sheet in batches. Bake for 15-20 minutes. until firm. Leave to cool on a wire rack.

Steps:

• Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
• Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.
• Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
• Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
• Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
• Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
• Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.

Steps:

• Combine flour, baking powder, oil, jello, pudding mix, egg yolks, milk and almond extract. Blend well. Stir in nuts and 2/3 cup coconut.
• Shape into balls, using a rounded teaspoons for each. Slightly beat egg whites with water. Roll balls in egg whites, then in remaining coconut. Place on ungreased cookie sheets, pressing down to flatten.
• Bake at 350 for 15 to 18 minutes or until delicately browned.

Steps:

• Line 2 rimmed baking sheets with parchment paper. Sift together almond flour and confectioners' sugar into a medium bowl.
• In the bowl of an electric mixer fitted with the whisk attachment, combine egg whites, cream of tartar and salt; whisk on medium until frothy. Gradually add granulated sugar, 1 tablespoon at a time, beating well between additions. Raise speed to medium-high and beat until egg whites are stiff.
• Using a rubber spatula, fold almond flour mixture and vanilla seeds into egg whites, continuing to fold until mixture is just thin enough to drop in unbroken thick ribbons off the spatula. It should hold its shape for a few seconds before sinking into the rest of the meringue.
• Dab a little meringue underneath each corner of the parchment to stick it to the baking sheet, then transfer the rest of the meringue to a piping bag fitted with a 1/2-inch-round tip. Pipe 1-inch rounds of meringue, spaced 1 inch apart. (Hold your tip perpendicular to the sheet to ensure a round shape.) Rap the baking sheet against the counter 2 or 3 times to remove air bubbles and flatten the meringues.
• Let the meringues rest until you can poke them lightly with a finger and feel a skin; this will take 45 to 90 minutes, depending on the humidity of your kitchen. You don't want the meringues to be sticky when you bake them.
• Place a rack in the center of the oven and heat to 300 degrees. Bake one baking sheet at a time for about 20 minutes, rotating after 10 minutes. Macarons are done when you can easily lift one up from the tray to check if bottoms are light golden. Let cool completely on baking sheets.
• Meanwhile, make the buttercream: Bring 1 inch of water in a medium pot to a simmer. In the bowl of an electric mixer, combine yolks, sugar, water and salt. Place bowl over simmering water, and use a rubber spatula to stir constantly until yolks reach 155 degrees. Transfer to an electric mixer fitted with a whisk attachment, and whip yolk mixture until it reaches room temperature, 4 to 7 minutes.
• With mixer on medium speed, add butter a little at a time, waiting until fully incorporated before adding the next piece. Scrape bowl if necessary. Beat in vanilla extract.
• Transfer to a piping bag fitted with a 1/4-inch-round tip. Pipe 1/4-teaspoon-size mounds onto the flat sides of half the macarons. Top with remaining pieces, sandwiching them together until filling reaches the sides of the macaron. Store in an airtight container; the macarons taste better the next day when the flavors have had a chance to meld.

Steps:

• Process the first 4 ingredients in a food processor until combined. Refrigerate for approx 30 minutes.
• Melt chocolate in a heavy pot over low heat or in a microwave; remove from heat.
• Place cold truffle on skewer or dipping fork, and swirl in chocolate to coat or dip 1/2 only of the truffle in the chocolate mixture.
• Place on wax or parchment paper to set.