FRENCH ALMOND MACAROONS
Steps:
- Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats. Combine sugar and almonds in food processor fitted with metal blade. Process 3 minutes to grind into a fine powder. If mixture is sticking, scrape down sides of bowl. Add starch and process 1 minute more.
- In another bowl or a mixer, whip egg whites, salt and extract together at medium-high speed until stiff peaks form. Working in 3 additions, fold almond mixture into egg whites, turning over and over until incorporated. Batter will be sticky and thick. Set aside to rest 20 minutes.
- Spoon batter by tablespoons onto prepared pans; cookies will spread to about 3-inch rounds, so leave plenty of room. Bake 1 sheet at a time until cookies are puffed, golden and shiny, 18 to 20 minutes. As soon as cookies come out of oven, remove paper (with cookies on it) from baking sheet. Let cookies cool completely before removing from paper; use a thin metal spatula or knife blade if cookies stick.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 21 milligrams, Sugar 13 grams, TransFat 0 grams
MOCHA-WALNUT MACARONS
These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. -Christine Venzon, Peoria, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside., Add salt to egg whites; beat on medium speed until soft peaks. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended., Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air dry for 30 minutes before baking. Bake 18-20 minutes. Remove macaroons from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.
Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
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Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 cup ground walnuts
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/3 cup melted coconut oil
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk
For Thumbprint Filling
You can use any of the following fillings in your thumbprint center:- Dark chocolate chips
- Almond butter
- Jam
- Fruit preserves
- Nutella
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, whisk together the dry ingredients, including almond flour, ground walnuts, baking powder, and salt.
- In another mixing bowl, combine the melted coconut oil, pure maple syrup, vanilla extract, and unsweetened almond milk until well-mixed.
- Add the wet ingredients to the dry ingredients mixture and stir until you have a thick, sticky batter.
- Using a cookie scoop or spoon, scoop the batter and shape them into balls. Place them onto the prepared baking sheet, about 2 inches apart.
- Using your thumb, make an indentation in the center of each ball to make a small well. The well should be deep enough to hold the filling but not too deep to reach the bottom.
- Add your choice of filling to the thumbprint centers of each cookie. You can use the fillings mentioned above or any other flavor of your choice.
- Bake the cookies for 12 to 14 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, serve and enjoy!
Tips and Variations
- You can store the almond walnut thumbprint macaroons in an airtight container for up to five days at room temperature.
- You can swap the almond flour for another nut flour like hazelnut or cashew flour.
- You can make the cookies more sweet by adding a sweetener like honey, agave nectar, or coconut sugar to the batter mixture.
- You can also add other flavors like cinnamon, cardamom, or nutmeg to the batter mixture to add more depth of flavor to the cookies.
- You can also swap out the fillings with nuts, seeds, or other spreads, depending on your taste preferences.