TORTONI
Tortoni, a frozen mousse speckled with crushed macaroons, became the rage in Paris in the early 19th century, wended its way to America, where it found a ravenous following, and then evaporated from our culinary memory.
Provided by Amanda Hesser
Categories dessert
Time 1h
Yield Serves 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees. Break the macaroons into pieces and toast them on a baking sheet until golden, dry and crumbly. Let cool. Grind to fine crumbs in a food processor. You need about 1 cup.
- Combine the sugar and 3/4 cup water in a small, heavy saucepan and bring to a boil. Cook until the syrup reaches 230 degrees on a candy thermometer.
- Meanwhile, in a mixer, whip the egg whites until they form firm peaks. By hand, whip the yolks until fluffy. In the mixer bowl, fold together the whites and yolks.
- When the sugar is ready, turn on the mixer to medium speed and, with it running, slowly pour in the syrup in a fine thread. Reduce the speed to low and whip until the mixture cools to room temperature. Mix in the vanilla.
- Whip the cream and fold it into the egg mixture.
- Line the base of a 2-quart soufflé dish (or other mold) with parchment. Spoon half the crumbs into the base. Cover with the mousse. Top with the remaining crumbs. Cover with plastic wrap and freeze overnight.
- Dip the base of the dish in a bowl of hot water. Run a knife around the edge of the mold, then invert onto a plate. Cut into wedges.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 9 grams, Carbohydrate 43 grams, Fat 32 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 21 grams, Sodium 133 milligrams, Sugar 37 grams, TransFat 0 grams
FIRST-PLACE COCONUT MACAROONS
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
DISARONNO COCONUT MACAROON TORTONI
I had the pleasure of discovering this great Italian ice cream at a restaurant in Chicago, called the Chicago Pizza and Oven Grinder, yummmmmmy! Well, since I don't live there and can't live without this delicious dessert, I created this one. This tortoni is so decadently smooth and creamy and the DiSaronno takes it to another level! My gourmet adult daughter says it's the best thing she has ever eaten!
Provided by Diane in Nebraska
Categories Ice Cream
Time 2h
Yield 30 scoops, 15 serving(s)
Number Of Ingredients 10
Steps:
- Chop the macaroons (the macaroons I buy are the soft macaroons from Target, chocolate dipped ones or plain ones).
- Place on a parchment or foil lined cookie sheet and bake them at 225 degrees for 45 minutes or until lightly browned, stirring several times while baking. You want then dried and crunchy.
- Cool and place in Ziploc bag.
- Toast the sliced almonds until lightly browned.
- Cool and then coarsely crush them.
- Mix them in with the toasted macaroons.
- Freeze the macaroon/almond crumbs until needed (this can be done hours/days in advance or while you are making the sugar/water/egg mixture and it's cooling). I will usually double this part of the recipe and keep a bag for later. It's a time saver for when I make it again.
- Boil the water and sugar until it reaches 235 degrees (if you don't have a thermometer, until the syrup spins a thread when dropped from the tip of a spoon), this will take a little while, be patient.
- Just before sugar water is to temperature, beat the egg yolks with mixer until it starts to get pale and fluffy.
- Drizzle the hot syrup into eggs gradually while beating.
- Cook the egg mixture over a double boiler for 7 minutes while constantly mixing on a low speed.
- Whip into the egg mixture 1/4 cup of DiSarrono (if you prefer no alcohol you can substitute 1 tsp almond extract).
- Chill in refrigerator for 40-50 minutes.
- In a large mixing bowl, whip the cream, vanilla and powdered sugar (and 1/2 tsp almond extract for no alcohol recipe) until stiffly whipped.
- Whip in 1/4 cup DiSaronno.
- Remove egg mixture from refrigerator and mix in 2 1/2 cups macaroon/almond crumbs.
- Gently fold-in egg/macaroon mixture into whipped cream mixture.
- Place foil cupcake wrappers or pretty martini/parfait glasses or serving dishes on cookie sheets.
- Using a large ice cream scoop or spoon, mound individual portions into each dish.
- Crush remaining macaroon/almond crumbs and sprinkle generous amount on top of each portion.
- Place one cherry on top of each one.
- Freeze for at least 4 hours.
- After tortoni is frozen, place servings into large Ziploc bags and keep in freezer and use as desired.
- This Tortoni can be frozen in a single resealable container. Just scoop frozen tortoni into serving dishes and sprinkle with crumbs and place cherry on top.
- Note: copy cat recipe for DiSaronno works well for this Tortoni. 1/2 cup sugar, 1/4 cup dark brown sugar, 3/4 cup boiling water, 1/2 cup dark corn syrup, 1 1/2 cups 80-proof vodka, 1 tablespoon pure almond extract, 1 teaspoon vanilla. Mix sugars and boiling water in glass pitcher or bowl. Stir until dissolved. Add corn syrup, stir well. Add vodka, almond and vanilla extracts. Cool and store in sealed container (empty vodka bottle re-labeled). Makes 3 cups.
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.
BISCUIT TORTONI
Steps:
- Set a rack in the middle of the oven and preheat the oven to 350 degrees. In a mixing bowl, with an electric mixer, slowly beat the almond paste, almond extract, and confectioners' sugar until completely blended. Add the egg white and beat until smooth. Let the batter rest in the refrigerator for 15 minutes. Spoon the batter into a pastry bag fitted with a 1/2-inch tip. Pipe out 1-inch mounds of the batter onto a parchment-lined or nonstick cookie sheet. Bake for 15 to 20 minutes, until puffed and tan. Set on a rack to cool. When completely cool and crisp, chop the macaroons in a food processor. You should have approximately 1 1/4 cups of crumbs.
- Tortoni Cream: Spread out almonds on a cookie sheet and place in a preheated 325 degree oven for 3 minutes. Turn tray around, toss nuts with a metal spatula and toast for another 3 minutes. In a large bowl, mix together 1 cup of cream, the macaroon crumbs and confectioners' sugar. Chill for 30 minutes. Mix in the rum and vanilla and chill for another 30 minutes. Whip the remaining 1 cup of cream to soft peaks and fold into the macaroon mixture.
- Divide the mixture among eight 4-ounce paper cups. Top with the almonds and cherries, if desired. Freeze for 4 hours or until firm.
TORTONI
A wonderful Italian ice cream dessert I discovered when I worked at a banquet hall as a teen. Prep time does not include freezing.
Provided by JenniferK2
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Scoop ice cream into a bowl; stir until smooth but not melted.
- Stir in pecans, chopped cherries, rum extract and vanilla.
- Spoon into foil baking cups; freeze until firm.
- To serve, garnish each with 1 t whipped cream and a cherry.
COCONUT MACAROONS
Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea
Provided by Liberty Mendez
Time 45m
Yield Makes 10-12
Number Of Ingredients 5
Steps:
- Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
- Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
- Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.
Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium
COCONUT MACAROON ICE CREAM (BISCUIT TORTONI)
I'm not sure whether this is "real" Biscuit Tortoni, but if you like coconut macaroons (and sinfully rich desserts), you should love this. When we were kids, my sister and I got to choose what my mother cooked for dinner on our birthdays. Actually, of course, she could have just cooked the dinners without asking, because we always asked for our favorite foods. So on my birthday, dessert was always Coconut Macaroon Ice Cream. BTW the prep time figure obviously doesn't count the overnight freezing time.
Provided by Jo Ann L
Categories Frozen Desserts
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil sugar and water together to form a syrup which spins a thread when dropped from the tip of a spoon.
- Beat egg yolks well; add syrup slowly, beating eggs during addition.
- Cook for 5 min.
- in double boiler.
- Remove from heat and beat well.
- Add the 1 c.
- macaroons and cool.
- Whip the cream and fold into cooled egg mixture.
- Fold in vanilla.
- Spread in a shallow container and top with the powdered macaroons to give a brown crust appearance.
- Freeze overnight.
- Note: This cannot be made in any kind of ice cream machine; the texture will be ruined.
Nutrition Facts : Calories 456, Fat 33.4, SaturatedFat 19.7, Cholesterol 297.5, Sodium 38, Carbohydrate 36.3, Sugar 33.6, Protein 4
TORTONI
Make and share this Tortoni recipe from Food.com.
Provided by andypandy
Categories Frozen Desserts
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix evaporated milk and sugar.
- Add macaroon crumbs.
- Let soak for one hour.
- Fold in the whipped cream, salt, and vanilla.
- Fill individual souffle cups.
- Sprinkle with additional crumbs and chopped cherries.
- Freeze.
- Serve with additional dollop of whipped cream.
Nutrition Facts : Calories 200.5, Fat 17.1, SaturatedFat 10.6, Cholesterol 63.5, Sodium 97, Carbohydrate 9.3, Sugar 5, Protein 3
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