Swedishalmondmacaroons Recipes

MAGIC ALMOND MACAROONS

Steps:

• Beat egg whites, add sugar gradually and beat constantly.
• Add almonds, flavoring, and shortening mix well.
• Drop by teaspoons on a wax paper lined baking sheet.
• Bake in slow oven (275 degrees F) For 30-40 minutes.

MACARONS AUX AMANDES (FRENCH ALMOND MACAROONS)

Steps:

• Roasting Almonds: preheat oven (220°C). Roast blanched almonds on baking tray for about 10 or until golden brown. Do not over-roast. Remove from oven and let cool completely.
• Making Cookies: Preheat oven (180°C).
• Reserve some almonds for decoration (optional).
• Ground the roasted almonds with sugar in food processor.
• While motor is running add as much egg white as need to make a smooth and soft dough, which is still sticky. Add almond or vanilla extract and mix well. The dough has the right consistency, if you can form ball with moistened hands, but is sticky.
• With slightly moistened hands form walnut sized balls. Put dough balls on baking tray flatten them slightly.
• Optional: decorate cookies with halved almonds and/or slightly dust cookies with caster sugar.
• Bake for 10-12 minutes or until the macaroons are slightly golden on top and firm.
• Take tray out of the oven and let cool cookies on tray for a few minutes. Then remove the cookies carefully from tray and let cool completely on cooling rack.
• NOTE on egg white: you may need more than 1 egg white. But start with one and mix very well. Only if the dough is too crumby after mixing add some more egg white.
• Yield is a guess.

ALMOND MACAROONS

Steps:

• Preheat oven to 300°F.
• Grease a baking sheet, line with waxed paper and grease again.
• Beat egg whites until they form soft peaks.
• Gradually add the icing sugar, beating until the mixture forms stiff peaks.
• Mix together the almonds and cinnamon.
• Gently fold into the egg mixture.
• Spoon mixture into a decorating bag fitted with a large, round icing tube.
• Pipe small amounts onto the prepared baking sheet.
• Bake for 20 to 25 minutes or until dry.
• Cool.
• Store in airtight container to mellow for about 1 week before serving.

SIMPLEST ALMOND MACAROONS

Steps:

• Preheat the oven to 325°F Line 2 baking sheets with parchment paper.
• Place almond paste and sugar in food processor or mixing bowl. Mix or process until thoroughly combined. Add egg whites and mix until smooth dough forms.
• Drop by rounded teaspoonfuls onto baking sheets, about 1 inch apart and bake 18-20 minutes, or until golden. Cool completely on baking sheets.
• Peel macaroons from paper when completely cool and store in an airtight container.

SWEDISH CINNAMON COOKIES (KANELKAKOR)

Steps:

• Cream butter and gradually add 1 cup sugar.
• Beat in vanilla and eggs.
• Sift the flour with baking powder and 1 teaspoon cinnamon.
• Add to egg mixture and blend well.
• Chill for 30 minutes.
• Preheat oven to 350 degrees.
• Combine walnuts, cinnamon and sugar.
• Roll chilled dough into sugar.
• Place cookies on greased and floured baking sheets about 3 inches apart. Bake about 12 minutes. Cool on racks.

SWEDISH ALMOND MACAROONS

Steps:

• Knead almond paste until soft; work in powdered sugar.
• Add vanilla and salt.
• Add egg whites, a little at a time, blending well after each addition. Use just enough egg whites to make a soft dough that will hold its shape when dropped from a teaspoon.
• Line cookie sheets with unglazed brown paper.
• Drop paste onto sheets by teaspoonfuls, about 2 inches apart. Or force through a cookie press into rounds.
• Sprinkle with sugar.
• Bake about 20 minutes at 300 degrees.
• Place macaroons on damp towel to loosen the brown paper and remove paper. Cool on racks.