Orange Macaroon Drink Recipes

Steps:

• Preheat oven to 325 degrees. Place the coconut in a medium bowl. Wash and zest the oranges and mince the zest well. Squeeze the juice from the oranges, strain, and sprinkle half of it over the coconut. Toss well. Gradually sprinkle on more orange juice, a teaspoon at a time, tossing well with the coconut. Stop adding juice when the coconut is just moist enough to hold a snowball. Do not overmoisten. Mix in grated orange zest and set aside.
• Place egg whites and salt in the bowl of an electric mixer and beat at medium speed until opaque and loosely foamy. Increase speed to high and add sugar in a slow stream down the side of the bowl, beating until stiff and shiny. Remove from machine and fold in the coconut. Drop by heaping tablespoons onto parchment lined baking sheets and form each into a little mound with moistened fingers. Bake at 325 for 1012 minutes until cookies are set and tips are browned. Remove from oven and let cool on rack in pans for 5 minutes, then use spatula to remove cookies from pans and let cool directly on rack. When cookies are cool, melt chocolate in small metal bowl over gently simmering water. Dip bottom of each cookie into melted chocolate and place on cookie sheet lined with parchment of wax paper. Allow chocolate harden and then serve.

Steps:

• Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
• Combine the confectioners' sugar and almonds in a food processor and pulse until powdery. Sift through a fine-mesh sieve into a bowl, discarding any large pieces.
• Beat the egg whites and salt in a medium bowl with a mixer on medium speed until frothy. Add the cream of tartar and increase the mixer speed to medium high; gradually add the superfine sugar and continue beating until firm peaks form, about 5 minutes. Add the food coloring. Sift the almond mixture into the bowl and add the orange zest. Gently fold with a rubber spatula until the batter slowly drips off the spatula (it will still be thick).
• Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe about sixteen 1 1/2-inch circles, 1 1/2 inches apart, onto each prepared baking sheet. Tap the baking sheets against the counter to release any air bubbles, then use a damp finger to smooth any peaks of batter. Let stand at room temperature until shiny and dry, about 15 minutes.
• Bake 1 pan at a time, rotating it halfway through, until the macaroons are slightly crisp and the bottoms release from the parchment, about 10 minutes. Let cool completely on the baking sheets. Sandwich the macarons with a thin layer of jelly.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat all ingredients except heavy cream, until smooth. Gently fold in whipped cream. Use immediately, or refrigerate, covered, up to 3 days.

Steps:

• Line a large baking sheet with parchment paper.
• Preheat oven to 350 degrees.
• In your mixer bowl and using the whip beater ( balloon whisk).
• beat the whole egg until thick and light.
• Add in the sugar gradually a little at a time.
• Add the vanilla and orange zest.
• Beat until thick light and fluffy.
• Remove bowl, and fold in the coconut.
• Drop heaping teaspoonfuls onto the parchment making high mounds, and space about 1 1/2 inches apart.
• Bake 15 minutes.
• Turn off heat.
• Leave in the oven for 10 more minutes, letting them dry more.
• Remove and let completely cool.
• Store in a tin container airtight.

Steps:

• Place the oven rack in the lowest position possible in your oven.
• Preheat the oven to 300°F.
• Line two baking sheets with parchment paper.
• Place the sugar, confectioners' sugar, orange zest and salt in the bowl of a food processor together with the steel knife.
• Grind the zest very find with the sugar.
• This will usually take 3 20-second whirls of the processor.
• Scrape the work bowl with a spatula in between whirls and stir up the sugar mixture.
• Scatter the diced almond paste evenly over the sugar mixture and give the processor about two more 10 seconds whirls.
• The texture should be like coarse meal.
• Again, scrape the work bowl in between whirls.
• Add the egg whites and mix with about two 5 second whirls.
• Don't forget to scrape the bowl at half-time.
• Remove the steel knife and set aside.
• Working directly from the food processor bowl, scoop up the dough in rounded 1/2 teaspoonfuls and drop onto the parchment lined baking sheets.
• Space the cookies about 2 inches apart, these babies really spread as they bake.
• Bake the cookies, one sheet at a time, until lightly browned and crackly on top, about 20-25 minutes.
• Remove the cookies together with the parchment paper to a wire rack to cool.
• To remove the cooled cookies from the paper, loosen them carefully around the edges with a spatula, using short strokes.
• These are not brittle cookies, and you should get the hang of it soon enough.
• You can layer the macaroons between sheets of wax paper in an airtight Tupperware, and store them in a cool, dry spot.

Steps:

• Line 2 baking sheets with parchment paper or nonstick baking mats. Beat 1 egg white, the almond paste, confectioners' sugar, and almond extract with a mixer on medium speed until creamy, about 2 minutes. Add Grand Marnier and orange zest, and beat until combined, about 1 minute.
• Turn out dough onto a clean surface lightly dusted with confectioners' sugar, and roll into two 3/4-inch-thick logs, about 18 inches long. Cut each log crosswise into thirty 1/2-inch pieces. Roll each piece into a ball.
• Lightly beat remaining egg white. Brush onto each dough ball, and roll in sugar, tapping to remove excess. Transfer to prepared baking sheets. Let stand for 30 minutes.
• Preheat oven to 350 degrees. Gently pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until pale golden, about 15 minutes. Transfer baking sheets to wire racks, and let cool completely. (Macaroons can be stored at room temperature for up to 1 week.)