Best Angel Macaroon Cake Recipes
PINEAPPLE MACAROON ANGEL FOOD CAKE (FROM SCRATCH)
What a great cake. My friend Donna loves Angel Food Cake...This one is for her. The toasted coconut adds a subtle flavor and wonderful chewy texture to the light and fluffly cake, while the pineapple teases us with a taste of the tropics.
Provided by Baby Kato
Categories < 60 Mins
Time 55m
Yield 1 10, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Place egg whites in large bowl and set aside until needed.
- Sift the flour and 1/2 cup sugar, 3 times and set aside.
- Add salt to the egg whites, beating until foamy.
- Add the cream of tartar, almond and vanilla extracts, beating until stiff.
- Beat in the remaining cup of sugar, slowly sprinkling 1/4 at a time over the egg whites. Beating just until lightly blended.
- Next, gently add the flour mixture by fourths.
- Once the flour has been added, you may fold in the toasted coconut.
- The batter goes into an ungreased tube pan. (10").
- Make sure to cut through the batter with a knife to remove any air bubbles.
- Bake in a 375 degree oven for 35 minutes.
- Let sit until cooled. I place the cake upside down ontop of a large pop bottle to cool.
- Once the cake has cooled completely loosen with a knife and invert onto a cooling rack.
- Mix together the pineapple tidbits, coconut and cool whip.
- Slice the cake vertically and place one half on the serving plate and top with the cool whip mixture.
- Place the remaining cake overtop, cover and chill until ready to serve.
- You may serve as is or with a nice pineapple sherbert or vanilla ice cream.
Nutrition Facts : Calories 277.4, Fat 12.2, SaturatedFat 8.7, Cholesterol 27.4, Sodium 101.3, Carbohydrate 38.3, Fiber 1.6, Sugar 27, Protein 4.9
CHIPPY MACAROON ANGEL CAKE
This homemade angel cake, filled with coconut and chocolate chips, is as light as a cloud. It's so pretty with the sweetened whipped cream "frosting" piped around it. I love to bake breads and desserts for our large family.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high until glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in chocolate chips and coconut., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert baking pan; cool completely., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Serve with cake; sprinkle with coconut. Refrigerate any leftover topping.
Nutrition Facts : Calories 272 calories, Fat 11g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
ANGEL MACAROON CAKE
Steps:
- Make the cake: Onto a sheet of wax paper sift the flour 3 times. In a large bowl with an electric mixer beat the egg whites with the salt until they are frothy, add the cream of tartar, and beat the whites until they hold soft peaks. Beat in 1/2 cup of the sugar, a little at a time, add the cocnut and the almond extracts, and beat the whites until they hold stiff peaks. Fold in the remaining sugar, a little at a time, sift the flour over the whites in 4 batches, folding it in gently after each addition, and fold in the coconut. Spoon the batter into a tube pan, 9 inches across the top and 3 1/2 inches deep, and bake the cake in the middle of a preheated 325°F. oven for about1 hour. Until golden brown Hang the cake in the pan upside down on the neck of a bottle and let it cool for 1 1/2 to 2 hours, or until it is cooled completely.OR I use 3 or 4 mugs & balance it upside down on them till cooled. Release the cake from the side of the pan and from the center tube with a sharp knife, turn it out onto a rack, and invert it onto a cake plate. Make the frosting: Mix jam with sour cream till desired sweetness is achieved,(you can double frosting to serve extra on the side as topping, leftovers are great on french toast!) Spread on cool cake sprinkle w/ coconut garnish w berries & you can pipe dollops of whipped cream (or L.F.cool whip)if desired on cake or with slices as it is plated.
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What is an Angel Macaroon Cake Recipe?
Angel macaroon cake is a delicious dessert that is made up of a light and fluffy angel food cake layered with sweet coconut macaroons. The combination of the airy cake and the chewy, coconutty macaroons creates a perfect balance of textures and flavors. This sweet treat is perfect for any occasion and is loved by both kids and adults alike.The Origin of Angel Macaroon Cake Recipes
It is believed that angel food cake was first created in the United States in the mid-19th century, although the exact origin of the dessert is unclear. The cake is made with egg whites, sugar, flour, and vanilla extract, and gets its light and airy texture from the whipped egg whites. Angel food cake became incredibly popular in the 1920s, and by the 1950s, it was a staple dessert in many American households. Macaroons, on the other hand, have been around for centuries and have been popular in Europe since the 16th century. Macaroons are typically made with egg whites, sugar, and shredded coconut, and are known for their sweet and chewy texture. In recent years, macarons (a French dessert similar to macaroons) have become incredibly popular, but the classic coconut macaroon remains a beloved sweet treat. The combination of angel food cake and macaroons creates a unique dessert that is both sweet and satisfying. Angel macaroon cake recipes have been around for many years, and each recipe has its own twist on the classic dessert.The Ingredients Used in Angel Macaroon Cake Recipes
One of the main ingredients in angel macaroon cake recipes is, of course, angel food cake. This dessert is light, fluffy, and incredibly versatile, making it the perfect base for many different desserts. Angel food cake is typically made with egg whites, sugar, flour, cream of tartar, and vanilla extract. The other key ingredient in angel macaroon cake recipes is coconut macaroons. These sweet treats are made with shredded coconut, sweetened condensed milk, and egg whites. Other ingredients that may be used in angel macaroon cakes include whipped cream, fresh berries, chocolate chips, or caramel sauce. The possibilities are endless, and each recipe can be customized to suit your tastes.The Steps Involved in Making Angel Macaroon Cakes
Making an angel macaroon cake may seem intimidating, but it's actually quite easy. There are many different recipes available online, and each one will have its own specific instructions. Here are the basic steps involved in making an angel macaroon cake: Step 1: Preheat the oven to 350 degrees Fahrenheit. Step 2: Make the angel food cake batter according to the recipe instructions. Step 3: In a separate bowl, prepare the macaroons by mixing together the shredded coconut, sweetened condensed milk, and egg whites. Step 4: Pour half of the angel food cake batter into a greased baking dish or cake pan. Step 5: Spoon the macaroon mixture on top of the angel food cake batter. Step 6: Pour the remaining angel food cake batter over the macaroons. Step 7: Bake the cake in the preheated oven for about 40-45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Step 8: Allow the cake to cool completely before serving.Conclusion
Angel macaroon cake is a delicious dessert that combines the light and airy texture of angel food cake with the sweet and chewy flavor of coconut macaroons. This dessert has been popular for many years and is loved by people of all ages. Whether you're looking for a sweet treat to serve at a party or a special dessert to share with your family, angel macaroon cake is the perfect choice. With a few simple ingredients and a little bit of time, you can whip up this delicious dessert in no time.Valuable Tips for Angel Macaroon Cake Recipes
Angel macaroon cake is a delicious dessert that is popular for its light and airy texture. It is made by combining angel food cake and coconut macaroons, resulting in a sweet, chewy, and fluffy cake that is perfect for any occasion.
If you are planning to make an angel macaroon cake, here are some valuable tips that you should keep in mind:
1. Use fresh eggs
Angel food cake is made from a lot of egg whites, so it is important to use fresh eggs. Fresh eggs have stronger protein bonds, which will help your cake maintain a light and airy texture. To test if an egg is fresh, simply place it in a bowl of water. If it sinks to the bottom and lies flat, it is fresh. If it stands upright or floats to the top, it is not fresh and should not be used.
2. Use a clean, dry mixing bowl
Egg whites can be easily contaminated by grease, moisture, or any other residue, which can prevent them from forming stiff peaks. To avoid this, use a clean, dry mixing bowl and beaters when whipping the egg whites. Make sure there is no trace of fat or grease on the bowl and beaters, as this can cause your egg whites to deflate.
3. Add cream of tartar
Cream of tartar is an acid that helps stabilize and strengthen egg whites, making them easier to whip into stiff peaks. Add a small amount of cream of tartar to your egg whites before you start whipping them. This will help your cake rise and maintain its structure.
4. Use superfine sugar
Superfine sugar dissolves faster and more completely than regular granulated sugar, which helps create a smoother and more stable meringue. To make superfine sugar, simply place granulated sugar in a food processor or blender and pulse until it is finely ground.
5. Fold in the dry ingredients gently
When folding in the dry ingredients, use a gentle motion to avoid deflating the egg whites. Fold in a little at a time, making sure to fully incorporate the dry ingredients before adding more. Be patient and take your time, as overmixing can cause your cake to collapse.
6. Use a tube pan
Angel food cake needs room to expand as it bakes, so it is best to use a tube pan. A tube pan has a hollow center that allows for even baking and airflow. Do not use a non-stick pan, as the cake needs to cling to the sides to rise properly. Instead, use an ungreased pan and invert it onto a bottle or cooling rack to cool.
7. Add coconut and almond extract to the macaroons
To give your macaroons an extra boost of flavor, add a small amount of coconut and almond extract to the batter. This will complement the angel food cake and create a more cohesive flavor profile.
8. Toast the coconut before using
Toasting the coconut before using it in the macaroon batter will enhance its flavor and add a lovely nutty aroma. Simply spread the coconut out evenly on a baking sheet and bake in the oven at 350°F for 5-8 minutes, stirring occasionally, until it is golden brown and fragrant. Allow it to cool completely before using it in the recipe.
9. Let the cake cool completely before removing from the pan
Do not try to remove the cake from the pan while it is still warm, as this can cause it to collapse. Once the cake is done baking, invert the tube pan onto a cooling rack and let it cool completely. Use a knife to loosen the edges of the cake from the pan, and gently tap the pan to release the cake.
10. Serve with whipped cream and fresh berries
An angel macaroon cake is delicious on its own, but it also pairs well with whipped cream and fresh berries. Top the cake with a dollop of whipped cream and a handful of fresh berries, such as strawberries or raspberries, for a refreshing and colorful finish.
By following these tips, you can create a delicious and beautiful angel macaroon cake that is perfect for any occasion. Enjoy!