Macaroon Day 2020 is on Sunday, May 31, 2020: Has anyone ever made Macaroons?
Sunday, May 31, 2020 is Macaroon Day 2020. Cosentino's Markets - A Unique Food Experience National Macaroon Day
Macaroons are flourless, frequently almond-based light cakes, made with whipped egg-whites and sweets (sometimes likewise with coconut, potato carbohydrate or nuts), and date back to a 9th century Italian monastery. Enjoy Macaroon Day by making your very own macaroons from square one-- attempt including cinnamon, ginger, hazelnuts or chocolate!
If you love coconuts, you will definitely enjoy this delicious raw desert. Very easy to make. You can also substitute strawberries for pineapple or cacao. Enjoy.
makes about 12
* 1/3 cup pitted Medjool dates (semi soft)
* 1 1/2 cup strawberries, fresh or frozen and thawed
* 1/4 cup agave or honey
* 1 Tablespoon vanilla extract, or 1 vanilla bean, scraped
* 2 cups shredded coconut
Place dates, strawberries, agave or honey, and vanilla in your food processor. Process into a puree. Add coconut, and process to mix well. Use a 2 Tablespoon scooper to portion batter onto dehydrator trays. Dehydrate at 104 degrees for 4 hours.
Strawberry macaroons are little pink delights. This simple dessert recipe makes lots of crispy strawberry mouthfuls which you can pile on a plate and devour at your leisure, or share if you're feeling generous.
Makes about 25 Takes 30 minutes to make, plus cooling
* 50g ground almonds
* 140g icing sugar
* 2 large egg whites
* 1 tbsp caster sugar
* Pink food colouring paste
* 3 tbsp good-quality strawberry jam
Method: How to make strawberry macaroons
1. Preheat the oven to 190°C/fan170°C/gas 5. Line 2 large baking trays with non-stick baking paper.
2. Sieve the ground almonds and icing sugar together into a large bowl. Put the egg whites into a separate bowl, and using an electric hand whisk, beat to soft peaks. Add the caster sugar, and whisk until glossy. Fold into the almond and icing sugar mixture, along with a very small amount of the pink food colouring. Mix until just combined and evenly pink – the mixture will reduce as the air bubbles in the meringue burst.
3. Put the mixture into a disposable piping bag, snip off 1cm from the end. Pipe small blobs (about 1 heaped teaspoon each) onto the baking paper, spaced apart, so you have about 50 in total. Set aside for 10 minutes to dry – this is important as it gives the macaroons the correct texture. Bake for 5 minutes, then turn the whole sheet of paper over – the macaroons will be stuck so won't fall off. Bake for another 4 minutes. Remove from the oven and cool.
4. Peel off the baking paper from the macaroons, then sandwich 2 together with a tiny blob of strawberry jam in the centre. Repeat to give you 25 in total.
Cook the macaroons on the middle and top shelves of the oven, and swap the trays around once the macaroons have been flipped over. Store the macaroons in an airtight container for up to 3 days.
french chocolate macaroons.?
Try this one...
Also, re you sure you are letting them cook long enough?
Recipe for Pistachio Macaroons ?
55g ground almonds
200g icing sugar
90g egg whites (about 3)
20g caster sugar
For the buttercream
250g icing sugar
125g unsalted butter, softened
I like to set my piping bag up in a tall glass so that I can easily transfer the macaroon mixture into the bag. (You’ll need to fit it with a 1cm plain nozzle.)
Line 2 baking trays with greaseproof paper. (I use my re-usable baking sheet that I got from the pound shop)
Grind the pistachios in a food processor to a fine powder then add the ground almonds and icing sugar and continue to blend until the nuts and icing sugar are completely blended. (The smoother this mixture, the smoother your macaroons will look). Don’t wash up the blender as you’ll need to grind more pistachios for the buttercream below.
Whisk the egg whites in a large, clean bowl to soft peaks. Slowly whisk in the caster sugar until stiff peaks form and the egg whites are glossy.
Now for the ‘macronage’: fold the nut and icing sugar powder into the egg whites until well combined. You’ll end up with quite a thick paste. Be careful not to overmix!
Spoon the mixture into the piping bag and pipe 3cm circles, about 2cm apart onto the baking tray. Rather than pipe in a circlular motion, you need to squeeze the mixture out then whip the nozzle away. The macaroons should flatten out, however, if you’re left with little ‘peaks’, flatten them with a wet finger.
Pick the trays up and carefully drop them onto the counter – this helps the macaroons develop characteristic ‘feet’.
Leave the macaroon shells to dry out for at least 30 minutes. (They’re ready when they’re no longer sticky to the touch). Meanwhile, preheat the oven to 170C.
Bake the macaroons for 15-20 minutes. Remove from the oven and let them cool completely before you try to remove them. If they are really sticky and look hollow underneath, try baking them for 5 more minutes.
For the buttercream, blend the pistachios to a fine powder, then blend again with the icing sugar until you have a pale green powder.
Beat the butter until soft and fluffy then beat in the pistachio icing sugar. If you’re using an electric whisk, I would beat the buttercream for a few minutes to make it really light and fluffy.
You can either spread the buttercream onto the macaroons using a knife or pipe it on for a clean finish.
The macaroons will keep really well for a few days in the fridge – this makes them particularly squidgy, or you can freeze them for up a month.
hope this help's you