MACARON (FRENCH MACAROON)
This is the quintessential macaron (NOT macaroon) recipe. I am a baker's apprentice, and after much trial and error, we (the baker and I) finally perfected the technique. We decided to share with you all. Pipe your choice of filling on a cookie and sandwich another cookie on top. These are like cloud cookie sandwiches and are delicious if done correctly. If you want to do it the super-easy way, just fill with your favorite flavor of frosting. Enjoy!
Provided by Liz
Categories World Cuisine Recipes European French
Time 2h10m
Yield 8
Number Of Ingredients 4
Steps:
- Line a baking sheet with a silicone baking mat.
- Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
- Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
- When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
- Preheat oven to 285 degrees F (140 degrees C).
- Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.
Nutrition Facts : Calories 189.5 calories, Carbohydrate 36.4 g, Fat 2.6 g, Protein 6.9 g, SaturatedFat 0.3 g, Sodium 22 mg, Sugar 31.9 g
COCONUT MACAROON AND MANGO BOMBE
This is a cheater's version of those fancy iced bombes from the '80s, with two or three layers of bright-hued whipped frozen mousse packed into a decorative mold. Here, a layer of mango ice cream swirled with fresh mango sits beneath a layer of macaroon-studded coconut ice cream. It's a stunning dessert, perfect for a dinner party, and quicker to put together than the time you'll spend locating the macaroons at the supermarket.
Provided by Melissa Clark
Categories quick, ice creams and sorbets, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a 2 1/2-quart bowl, mix the macaroon pieces with the coconut sorbet or ice cream until well combined; spread the mixture around the bottom and sides of the bowl in an even layer. If the ice cream is too soft to spread, put it in the freezer for 15 minutes and try again. Once you've got an even layer, place the bowl in the freezer for 2 hours until thoroughly frozen.
- Spread the diced mango all over the macaroon-studded ice cream or sorbet and freeze for 30 minutes. Fill it with the mango sorbet, smoothing the top, and freeze for 2 hours.
- Remove from the freezer and set it in a bowl of warm water for 1 to 2 minutes to loosen it. Place a plate over the bowl, invert it and unmold the bombe. Serve immediately, garnished with more mango cubes.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 3 grams, Carbohydrate 76 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 155 milligrams, Sugar 67 grams
FROZEN MACAROON DESSERT
Put summer on freeze and enjoy a slice of sweet bliss. With all the flavors of paradise, this pie whisks you away to a tropical staycation. -Mavis Gannello, Oak Park, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 8-10 minutes or until golden brown. Cool completely. Increase oven temperature to 400°., Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a small bowl, combine cookie crumbs and reserved juice until crumbly; set aside and refrigerate 3 tablespoons for topping. , Press remaining crumb mixture onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan. Bake 8-10 minutes or until lightly browned. Cool 10 minutes. , In a large bowl, combine ice cream, pineapple and nuts; spread over crust. Cover and freeze until firm., Carefully run a knife around edge of pan to loosen. Remove sides of pan. Spread whipped topping over top. Sprinkle with reserved crumb mixture. Let stand at room temperature 15 minutes before serving.
Nutrition Facts : Calories 501 calories, Fat 32g fat (15g saturated fat), Cholesterol 33mg cholesterol, Sodium 162mg sodium, Carbohydrate 48g carbohydrate (41g sugars, Fiber 3g fiber), Protein 6g protein.
FROZEN ALMOND-CREAM DESSERTS
These little, frozen cheesecakes are a surefire crowd-pleaser, particularly when served with the peach puree. They're even great when made with a sugar substitute. -Eva Wright of Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine almonds and butter. Press onto the bottom of 12 paper- or foil-lined muffin cups. Cover and freeze for 10 minutes. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; set aside. , In a small bowl, beat cream cheese and sugar until smooth. Gradually beat in milk and extract. Stir in gelatin mixture. Spoon into muffin cups; freeze until firm. , Remove desserts from the freezer 10 minutes before serving. Place the sauce ingredients in a blender; cover and process until pureed. Spoon onto dessert plates. Peel liners off desserts; invert onto peach sauce.
Nutrition Facts : Calories 170 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 163mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.
FROZEN MACAROON DESERT
If you love macaroons you'll love this easy-to-make dessert. We like using raspberry serbert.
Provided by Stephanie Jameson
Categories Other Desserts
Number Of Ingredients 3
Steps:
- 1. Crumble macaroons and mix with cool whip.
- 2. Alternate layers of mix with your choice of frozen sherbert.
- 3. Keep frozen and serve from freezer.
FROZEN MACAROON DESSERT RECIPE
How to make Frozen Macaroon Dessert Recipe
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Sprinkle cookie crumbs onto an ungreased baking sheet. Bake at 350° for 8-10 minutes or until golden brown. Cool completely. Drain pineapple, reserving 1/4 cup juice; set pineapple aside.
- In a small bowl, combine the cookie crumbs and reserved juice until crumbly; set aside and refrigerate 3 tablespoons for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan.
- Bake at 400° for 8-10 minutes or until lightly browned. Cool for 10 minutes. In a large bowl, combine the ice cream, pineapple and nuts; spread over crust. Cover and freeze until firm.
- Carefully run a knife around edge of pan to loosen. Remove sides of pan. Spread whipped topping over top. Sprinkle with reserved crumb mixture. Let stand at room temperature for 15 minutes before serving. Yield: 12 servings.
MACAROON AND FROZEN YOGURT SANDWICH
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 10
Number Of Ingredients 3
Steps:
- Using a 2-ounce ice cream scoop, place softened frozen yogurt on the underside of 10 cookies. Place second cookie on top of ice cream, top side facing out. Press together to adhere. Roll edges in almonds. Keep frozen until ready to serve.
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