Best Flourless Brazil Nut Macaroons Recipes
COCONUT MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
COCONUT-NUT MACAROONS
The reward of these classic one-bowl cookies far outweighs the effort of making them. They are so easy - just dump and stir - and you don't need any special equipment. Here, Mark Bittman adds a generous handful of pistachios for crunch and color. They are also gluten-free, and the perfect treat for Passover.
Provided by Mark Bittman
Categories easy, quick, weekday, cookies and bars, dessert
Time 30m
Yield About 2 dozen
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Whisk together egg whites, sugar and vanilla in a large bowl. Add remaining ingredients and mix well with a rubber spatula or your hands.
- Use a nonstick baking sheet, or line a baking sheet with parchment paper. Wet your hands and make small piles of the mixture, each 1 to 2 tablespoons; place on sheet about an inch apart.
- Bake until firm to the touch and lightly browning on edges, about 15 minutes. Remove baking sheet and cool on a rack for at least 30 minutes before eating. These keep well in a covered container for up to 3 days.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 22 milligrams, Sugar 9 grams
FLOURLESS BRAZIL NUT MACAROONS
Something different and delicious. These take two days to make.
Provided by Rosina
Categories Macaroons
Yield 18
Number Of Ingredients 7
Steps:
- Day One: Combine oats, sugar, orange rind and salt. Stir in the salad oil. Cover and refrigerate overnight.
- Day Two: Preheat oven to 350 degrees F (175 degrees C).
- To the chilled mixture, add the beaten egg and the nuts.
- To form cookies, press some of this mixture into a teaspoon. Push off onto ungreased cookie sheet leaving a distance of about 1-1/2 inches between each one. Bake 15 minutes or until done.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 14.9 g, Cholesterol 10.3 mg, Fat 9.6 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 69.2 mg, Sugar 8.5 g
FLOURLESS BRAZIL NUT MACAROONS
Something different and delicious. These take two days to make.
Provided by Rosina
Categories Macaroons
Yield 18
Number Of Ingredients 7
Steps:
- Day One: Combine oats, sugar, orange rind and salt. Stir in the salad oil. Cover and refrigerate overnight.
- Day Two: Preheat oven to 350 degrees F (175 degrees C).
- To the chilled mixture, add the beaten egg and the nuts.
- To form cookies, press some of this mixture into a teaspoon. Push off onto ungreased cookie sheet leaving a distance of about 1-1/2 inches between each one. Bake 15 minutes or until done.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 14.9 g, Cholesterol 10.3 mg, Fat 9.6 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 69.2 mg, Sugar 8.5 g
NUT-FREE MACARONS
The problem that I identified was that French macarons are almost always baked with almond flour, and so many people with tree nut allergies, counting me, are affected by this problem, because we can't eat freshly baked French macarons from a pastry shop. This is problematic, because I've always wanted to try a French macaron, since my sisters have tried them and told me that they taste really good, and I was jealous.
Provided by Alex Michakis
Categories World Cuisine Recipes European French
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Sift confectioners' sugar into a medium bowl. Sift in coconut flour.
- Beat egg whites in a separate bowl using an electric mixer until white and foamy. Add white sugar slowly. Beat until mixture is glossy and forms stiff peaks.
- Sift the coconut flour mixture into the egg whites, a few tablespoons at a time, folding after each addition. Batter should be thick and gooey and able to fall off a spoon slowly like lava.
- Fit a piping bag with a coupler and a tip. Drop piping bag tip-down into a tall glass and fold edges down around the glass. Spoon batter into the bag. Gather edges and twist together.
- Holding the tip at a 90 degree angle, pipe batter onto a greased baking sheet to form individual macaron shells. Tap baking sheet onto a countertop to remove air bubbles. Let sit until dry, 15 to 60 minutes.
- Preheat the oven to 300 degrees F (150 degrees C).
- Bake in the preheated oven until tops are firm, 15 to 20 minutes.
- Puree raspberries in a food processor, adding water if using frozen raspberries. Strain out the seeds using a fine-mesh strainer.
- Beat butter and 1/2 the confectioners' sugar in a bowl using an electric mixer until combined. Add the remaining 1/2 and beat until creamy. Add raspberry puree and heavy cream; mix well to make the frosting.
- Spoon a small amount of frosting over the flat side of a macaron shell; cap with another shell. Repeat with the remaining filling and shells.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 32.9 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 5.2 g, Sodium 15.6 mg, Sugar 31.7 g
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