Best Snow Capped Macaroons Recipes

CHOCOLATE MACAROONS

Steps:

• Freeze the almonds for 30 minutes, preheat the oven to 325 degrees and line 2 baking sheets with baking parchment
• In a food processor, combine the almonds and the confectioners sugar and pulse on and off for 20 to 30 seconds, or until powdery. You should be able to rub the mixture between your fingers and feel almost no grit. Add the cocoa powder and pulse very briefly just to mix.
• In a large mixing bowl, beat the egg whites to very soft peaks and beat in the granulated sugar until the mixture is glossy, 1 minute, more. Sieve the almond-cocoa mixture over the egg whites and gently fold it in, being careful not to crush too much air out of the egg whites. Using a piping bag fitted with a 1/2-inch plain tip, pipe 1 1/2-inch circles of the mixture onto the parchment-lined baking sheets. Very gently poke a whole almond into the top of each one. Bake in the oven for 25 to 30 minutes, or until firm, turning the pans around halfway through the cooking time to cook them evenly. Transfer the sheets of paper onto damp tea towels and let stand for 5 minutes, then peel the macaroons off and finish cooling them on a rack. Serve at room temperature or store in an airtight tin, layered with sheets of waxed paper, for up to 2 weeks.

SNOW-COVERED MACAROON TREES RECIPE - (4.6/5)

Steps:

• Line a baking sheet with parchment paper. Preheat oven to 325 degrees F. In a mixing bowl, whisk the egg white; add remaining ingredients and mix thoroughly with your hands or a wooden spoon. (It's very stiff so I used my hands). Using your hands, shape into 2-inch-tall trees, using your fingertips to make pointed tops. Place about 1 1/2" apart on the baking sheet. Bake for about 15 minutes, or until trees are firm and lightly browned. Cool in pan on a wire cooling rack for at least 30 minutes. (I trimmed edges with a small, sharp paring knife). Just before serving time, sift confectioners sugar over the top of trees.

MOUNT RAINIER MACAROONS

Steps:

• 1. Whisk eggs and sugar together in large saucepan until mixture thickens. Add butter slowly, whisking to blend. Gently mix in coconut and vanilla extract with wooden spoon. Sprinkle flour evenly over mixture and blend well.
• 2. Place pan over medium heat and cook, stirring constantly, until mixture is thick and dry, about 10 minutes. (The only issue I had was the recipe says to cook until dry, it doesn't get dry, just thick and more like batter.) Transfer mixture to large bowl, cover and refrigerate until cool; 3 to 4 hours.
• 3. Preheat oven to 350°F. Shape about 2 tablespoons of dough into small "mountain" shapes and place on parchment-lined cookie sheets. Bake 18 to 22 minutes, rotating pans halfway through baking, until lightly browned. Cool completely on a wire rack.
• 4. Melt bittersweet chocolate in small saucepan over low heat, stirring constantly (I make it a double boiler, water in pan and bowl with chocolate on top). Dip pointy ends of macaroons in chocolate, leaving small area around the bottom exposed. Place cookies on wax paper and let stand until chocolate is firm. Melt white chocolate over low heat in clean saucepan, stirring constantly. Dip top points of each cookie into white chocolate to add "snow cap." Allow white chocolate to set at least 3 hours.
• 5. Store in airtight container in refrigerator for up to 3 days.

COCOA-CINNAMON MACAROONS

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, cocoa powder, cinnamon, orange zest, salt and vanilla in a large bowl until combined; fold in the coconut.
• Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

SANTA MACARONS

Steps:

• Whisk together the confectioners' sugar and 3 tablespoons water in a small bowl.
• Spoon 2 tablespoons of the royal icing into a piping fitted with a small round tip. Spoon another 2 tablespoons of the royal icing into a small bowl and mix in 2 drops of yellow food coloring; spoon into a pastry bag fitted with a small round tip. Add 5 to 6 drops of the black food coloring to the remaining royal icing; spoon into a pastry bag fitted with a small round tip.
• Pipe 3 lines of black royal icing, side by side, on the top third of each macaron to form a belt. Let set, about 2 minutes.
• Meanwhile, pipe 2 white dots about 1/4 inch apart below the middle of the belt. Put a silver candy button on each dot.
• Once the black royal icing is dry on the surface, pipe a yellow rectangle about 1/2-by-1/4- inch on top of the belt to create the belt frame. Then pipe a line from the center of the yellow rectangle to 1/4-inch outside the rectangle for the belt fastener.