Best Cherry Almond Macaroons Recipes

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CHERRY MACAROONS



Cherry Macaroons image

I received this recipe along with its ingredients at my bridal shower. Now these are a favorite of our sons.-Sherma Talbot, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 10

1-1/3 cups shortening
1-1/2 cups sugar
2 eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups sweetened shredded coconut
1 cup maraschino cherries, chopped

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff). , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.

Nutrition Facts : Calories 176 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 175mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-DIPPED CHERRY MACAROONS



Chocolate-Dipped Cherry Macaroons image

Besides Christmas, my next favorite holiday for some specialty baking has to be Valentine's Day.

Categories     dessert

Time 1h10m

Yield 30 servings

Number Of Ingredients 9

2/3 c. Small-chopped Maraschino Cherries
14 oz. weight Sweetened Shredded Coconut
3/4 c. Sweetened, Condensed Milk
1/2 tsp. Pure Vanilla Extract
1/2 tsp. Pure Almond Extract
3 tbsp. All-purpose Flour
2 Large Egg Whites At Room Temperature
1/4 tsp. Kosher Salt
6 oz. weight Ghirardelli Semi-sweet Chocolate Baking Bar, Chopped Into 1/2-inch Pieces

Steps:

  • Preheat oven to 325°. Line two baking sheets with parchment paper and set aside. Spread chopped cherries out on a paper-towel-lined plate. Set aside. In a large bowl, stir together coconut, sweetened condensed milk, vanilla extract, and almond extract. Then fold in the chopped cherries. This will turn the mixture a light pink color-just fold until the whole mixture is evenly colored. Sprinkle flour evenly over the mixture and then fold again to incorporate. With a stand mixer or hand mixer, with the whisk attachment, whip egg whites and salt on high speed until there are medium-firm peaks. Very gently fold egg whites into coconut mixture. Using a medium-sized cookie scoop (the one I used is 1-3/4 inches in diameter), pack the coconut mixture fairly tightly into the scoop, and drop the batter onto prepared baking pans. Place both pans in the oven and bake for about 30-33 minutes, or until golden brown and set, alternating pans halfway through the total baking time. Remove pans from oven and let macaroons cool on the pan for 5 minutes before removing them to a rack to cool completely. Line a pan with parchment paper and set aside. In a very small microwave-safe bowl, gently melt the chocolate in the microwave. Heat for 15-20 seconds at a time, stirring in between, taking extra care to make sure the chocolate doesn't scorch. Dip the bottom of each macaroon into the melted chocolate, so chocolate reaches about ¼ inch up the sides. Wiggle the macaroon so excess chocolate will fall back into the bowl. Very gently scrape the bottom of the macaroon across the lip of the bowl, from inside of bowl to outside, to let excess chocolate fall back into the bowl. Place chocolate dipped cherry macaroon on parchment paper lined pan. Repeat until all macaroons are dipped. Let macaroons sit at room temperature until chocolate is set, or place in refrigerator for 10 minutes to speed up the process. Store in an airtight container at room temperature for a few days. These also freeze very well in an airtight container with parchment paper separating any layers of macaroons.

CHERRY MACARONS



Cherry Macarons image

Number Of Ingredients 13

4 oz. confectioners' sugar
2 oz. almond flour
1 oz. granulated sugar
2 large egg whites
¼ tsp salt
Red GEL food color (do not use liquid, only gel)
For the frosting
4 oz. softened cream cheese
1 stick softened salted butter
3-4 cups powdered sugar
2 tbsp Maraschino cherry juice
6 maraschino cherries (halved)
**IMPORTANT- this cherry macaron recipe is weighted out in oz. and should be kept that way. If you try to change to cup equivalents it may not turn out the same.

Steps:

  • Start by weighing out the powdered sugar, almond flour, and sugar. Bring your eggs, butter, and cream cheese to room temperature.
  • Sift together the almond flour and powdered sugar in a large bowl and set aside.
  • In the bowl of a stand mixer with a whisk attachment, add in the egg whites and salt and whip on high speed until foamy. Add in the sugar SLOWLY while the mixer is still on high speed. If you add the sugar to quickly it will flatten the egg whites.
  • Continue beating on high speed until you get a nice soft peek (see photo). The egg whites should not stand completely up, but they should be stiff enough to hold shape when you remove the whisk.
  • Add a couple drops of food color into the egg whites but do not mix together.
  • Add about half of the dry mixture to the egg whites. Slowly fold dry ingredients until incorporated completely and there are no dry spots.
  • Add the remaining half of the dry ingredients and repeat until you can pick your spatula up and you can make a figure 8 without the batter breaking off. Be sure to check often because you do not want to over mix.
  • Prepare a piping bag with a small round tip and place into a large jar or glass with the tip facing up so the batter does not run out the bottom.
  • Fill the bag with the macaron batter and set aside.
  • Prepare a baking sheet with a silicone mat (you can also use parchment paper).
  • Pipe about 1 ½-2" circles with all of the batter placing them about 1" apart. After you have piped all the circles bang the tray against the counter 4 or 5 times to release4 all of the air bubbles. Use a toothpick to pop all the ones that you can.
  • Let the macarons sit on the counter for 30 minutes to 1 hour. The humidity where you live will influence this time. You want to let them sit until they turn matte and you can touch them with your finger without getting any batter on your finger. They should form a "shell".
  • After they have formed the shell, place them in a 300-degree oven for 8-10 minutes. Touch the tops of them to see if they are done, the tops of the shells should NOT move around on the "feet" or bottom of the shell. If the shells still move place back in the oven for 1 minute increments.
  • Allow the shells to cool completely before trying to remove from the pan.
  • Prepare the frosting by adding the butter and cream cheese into the bowl of a stand mixer with a paddle attachment (you can also use a hand mixer), and cream until softened and fluffy.
  • Add in the cherry juice and mix well.
  • Slowly add in the powdered sugar one cup at a time. After all of the powdered sugar is in, beat on high for 4-5 minutes.
  • Fill a piping bag or a Ziplock bag with the frosting.
  • Turn over half of the macaron shells and fill with about 1 tbsp of the frosting, top with half of a cherry. Top with the remaining half of the macaron shells. For best result, refrigerate them 12 hours to overnight.
  • owever, you can eat them immediately. Store in the refrigerator for up to 3 days. Makes 12 macarons (24 shells)

Nutrition Facts : Calories 640 calories, Carbohydrate 130 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 170 grams sodium, Sugar 126 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

ALMOND MACAROONS



Almond Macaroons image

These almond macaroons have a wonderful texture, chewy inside and crisp outside. The milk chocolate drizzle dresses them up-everyone loves them! And they're so easy: With only six ingredients, you can whip them up at the last minute. -Deena Dillion, Ossian, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 6

1 package (14 ounces) sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1/4 cup sliced almonds, chopped
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup milk chocolate chips, melted

Steps:

  • Preheat oven to 325°. In a large bowl, mix the first 5 ingredients until blended. Drop mixture by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake 16-20 minutes or until light brown. Remove from pans to wire racks to cool completely., Drizzle cookies with melted chocolate; let stand until set. Store in an airtight container.

Nutrition Facts :

CHERRY ALMOND MACAROONS



CHERRY ALMOND MACAROONS image

A colourful sweet treat for Christmas from and old Robin Hood pamphlet.

Provided by Elaine Douglas @BreadandSoupLady

Categories     Cookies

Number Of Ingredients 8

4 - eggs, separated
1/4 teaspoon(s) salt (1 ml)
1 1/2 cup(s) granulated sugar (375 ml)
3 cup(s) coconut, flaked (750 ml)
1 1/2 cup(s) all purpose flour (375 l)
1 1/2 cup(s) *chopped red or green candied cherries (375 ml)
1 1/2 teaspoon(s) almond extract (7 ml)
*MAY SUBSTITUTE 1 1/2 C. SLIVERED ALMONDS OR A MIXTURE OF ALMONDS AND CHERRIES FOR THE 1 1/2 C. CHOPPED CHERRIES

Steps:

  • Beat egg whites and salt in a small mixer bowl until foamy. Gradually add sugar and beat until very stiff, about 4 minutes.
  • Beat egg yolks in a large mixing bowl. Stir in coconut. Add flour, cherries and extract; mix well.
  • Stir in egg white mixture thoroughly. Mixture will be very stiff.
  • Drop by tablespoonfuls onto greased baking sheets. Bake at 350 degrees F. (180 C.) for 10 - 15 minutes, or until set and edges are very light golden.

ALMOND MACAROON-CHERRY PIE



Almond Macaroon-Cherry Pie image

Enjoy this delicious baked almond and cherry pie made with Pillsbury™ refrigerated pie crusts. Dessert ready in an hour.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 13

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 can (21 oz) cherry pie filling
1/4 to 1/2 teaspoon ground cinnamon
1/8 teaspoon salt, if desired
1 teaspoon lemon juice
1 cup coconut
1/2 cup sliced almonds
1/4 cup sugar
1/8 teaspoon salt, if desired
1/4 cup milk
1 tablespoon butter or margarine, melted
1/4 teaspoon almond extract
1 egg, beaten

Steps:

  • Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • In large bowl, mix all filling ingredients; spoon into crust-lined pie plate. Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; bake pie 20 minutes.
  • Meanwhile, in medium bowl, mix all topping ingredients.
  • Spread topping evenly over pie. Bake pie 15 to 30 minutes longer or until crust and topping are golden brown, removing foil during last 10 to 15 minutes of baking.

Nutrition Facts : Calories 350, Carbohydrate 43 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 22 g, TransFat 0 g

ALMOND COCONUT MACAROONS



Almond Coconut Macaroons image

These macaroons are really quick to make, and they are SO yummy! The original recipe was on the label of Solo Brand Pure Almond Paste. Only three ingredients, how easy is that?! But I do add coconut and a cherry on top to make these beauties!

Provided by Divaconviva

Categories     Drop Cookies

Time 28m

Yield 36 macaroons, 36 serving(s)

Number Of Ingredients 5

1 (8 ounce) can almond paste
2 egg whites
1 1/4 cups sugar
1/2 cup toasted coconut, Unsweetened
18 maraschino cherries

Steps:

  • Preheat Oven to 325 degrees.
  • Line baking sheet with parchment paper.
  • Pat the cherries with paper towels to remove excess syrup, and cut in half.
  • Toasting Coconut: Heat up a non-stick 10-inch skillet over medium-high heat, spread coconut evenly in pan, and stirring constantly, watch as they start to turn golden brown, about 2 to 3 minutes. Set aside.
  • Break almond paste into small pieces and place in medium-size bowl.
  • Add sugar and mix with almond paste until evenly distributed. I find a pastry cutter works really well for this.
  • Add egg whites and mix well. You can use a fork for this.
  • Mix in coconut until evenly distributed.
  • Drop almond mixture by rounded teaspoonfuls onto lined baking sheets about one inch apart. I always fit three across and six rows lengthwise.
  • Press cherry half gently into middle of cookie.
  • Bake 18 to 20 minutes or until lightly browned. Check after 15 minutes.
  • Cool completely on the baking sheet on wire racks. Peel macaroons off parchment paper when completely cool. I have a Pampered Chef mini-spatula that slides under them and removes them easily. They just need to be cooled before you attempt to remove them.
  • Store in airtight container.
  • Hint #1. To remove almond paste from can, open both ends of the can, using lid on one end to easily push out the paste. (Be sure to buy almond paste, not almond filling. I made that mistake once!).
  • Hint #2. You can use the coconut without toasting it, but it will look and taste a little different -- but still good!
  • Hint #3. The original recipe never said to beat the egg whites, but I always scramble them with a fork in a small bowl until they're a little foamy.

Nutrition Facts : Calories 70.3, Fat 2.6, SaturatedFat 0.8, Sodium 4.2, Carbohydrate 11.5, Fiber 0.6, Sugar 10.4, Protein 0.9

ALMOND MACAROONS



Almond Macaroons image

This classic almond cookie is moist, soft, and chewy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 1 dozen

Number Of Ingredients 6

4 ounces almond paste (about 5 1/2 tablespoons)
1/2 cup confectioners' sugar, plus more for dusting
Pinch of coarse salt
1 large egg white
1/4 teaspoon pure vanilla extract
1/4 cup sliced almonds

Steps:

  • Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
  • Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.

CHEWY ALMOND MACAROON BISCUITS



Chewy almond macaroon biscuits image

Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like

Provided by Victoria Prever

Categories     Dessert, Snack

Time 40m

Yield Makes 20-25

Number Of Ingredients 6

225g ground almonds
120g caster sugar
2 egg whites
20 blanched almonds (optional)
1 tbsp ground cinnamon
4 tbsp icing sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
  • In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
  • Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
  • Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
  • To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.

Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

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