Macaroons Recipes
82 Recipes Next Page >>Recipes Featuring Macaroons
- Macaroons | 3 egg whites, beaten to a stiff froth
3 egg whites, beaten to a stiff froth 3/4 lb sugar 1/2 lb almonds, blanched, dried & very finely chopped - Nut Macaroons | Whites of 6 eggs
Whites of 6 eggs 2 cups sugar, granulated or pulverized 1 level tablespoons flour Pinch of baking powder 1-5 of a teaspoon of cream tartar 3 cups of any kind of nuts, chopped fine 3 teaspoons v - Peanut Macaroons
2 egg whites 1/2 cup fine granulated sugar 1 tsp vanilla 2/3 cup shelled peanuts - Chocolate Macaroons | 1/2 pound almond paste
1/2 pound almond paste 3/8 pound powdered sugar 3 egg whites 2 squares premium chocolate 1/8 teaspoon salt 1 teaspoon vanilla - Chocolate Almond Macaroons
2 egg whites 3/4 cup powdered sugar 1 ounce unsweetened chocolate 1/2 cup Jordan almonds - Macaroons | 1 lb almonds
1 lb almonds Rose water 10 egg whites 1 lb powdered sugar 1 Tbsp flour Butter - Oatmeal Fruit Macaroons
2 eggs 1/2 cup sugar 1/4 cup corn syrup 1 tablespoon melted shortening 1/2 cup raisins 2 1/2 cup rolled oats 1/2 teaspoon salt - Oatmeal Macaroons | Cream 2 tablespoons butter. Add slowly:
Cream 2 tablespoons butter. Add slowly: 1/2 cup sugar Yolks 2 eggs 1/2 cup sugar 2 1/2 cups rolled oats 2 1/2 teaspoons baking powder 1/4 teaspoon salt Flavor with 1 teaspoon vanilla Fold - Date Macaroons
Whites 4 eggs 1 cup stone and chopped dates 2 cups shredded coconut 1 cup nuts (chopped) 1 cup powdered sugar Pinch of salt - Almond Macaroons | 8 ounces almonds
8 ounces almonds 1 ounce bitter almonds 5 ounces pulverized sugar 1 tsp rice flour 3 egg whites, beaten to a stiff froth
About Macaroons
- Coconut macaroons originated in Scotland with slightly different ingredients
- Macarons are delicate french pastry with meringue while macaroons are small sweet confections the most popular of which has a dense coconut texture
- The term macaroon is derived from the Italian word ammaccare, "to crush"
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