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Almond Macaroons Recipe

  • Ingredients: 26
  • Serves: 30

Almond macaroons with whole almonds with skins, sugar, all-purpose flour, salt, large egg white, vanilla extract, almond extract.

Ingredients

  • 1 cup whole almonds with skins
  • 2/3 cup sugar
  • 2 tbsps. all-purpose flour
  • 1/4 tsp. salt
  • 1 large egg white
  • 1/4 tsp. vanilla extract
  • 1/8 tsp. almond extract

For crust

For filling and topping

  • 2 1/2-pint baskets raspberries
  • 1/4 cup seedless raspberry jam

For frosting

For berry topping

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Finely grind 3/4 cup almonds with sugar, flour, and salt in a food processor, then add egg white and extracts and pulse until evenly moistened.

    For this step you will need

  2. Step 2 Form rounded teaspoons of dough into 1-inch balls with lightly floured hands and arrange 1 1/2 inches apart on a greased large baking sheet.
  3. Step 3 Bake in middle of oven until edges are firm to the touch, 18 to 20 minutes, then transfer to a rack to cool.

Nutrition information

Calories 37 Carbohydrates 6 g (2%)
Fat 2 g (2%) Protein 1 g (2%)
Saturated Fat 0 g (1%) Sodium 21 mg (1%)
Polyunsaturated Fat 0 g Fiber 0 g (2%)
Monounsaturated Fat 1 g Cholesterol 0
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Almond Macaroons Recipe

  • Ingredients: 14
  • Serves: 3

Almond macaroons with large egg whites, zest of 1 large lemon, sugar, blanched finely ground almonds, cooking spray, butter, or margarine for greasing pans.

Ingredients

  • 3 large egg whites
  • Zest of 1 large lemon
  • 1 cup sugar
  • 1 1/2 cups blanched finely ground almonds
  • Cooking spray, butter, or margarine for greasing pans

For the spice mixture:

  • 1 tsp. ground ginger
  • 1 pinch freshly ground black pepper
  • 1 rounded tsp. ground cinnamon
  • 1/3 tsp. ground cloves

Filling:

  • Special equipment: A 9″-diameter tart pan with a removable bottom

Assembly:

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 Preheat the oven to 275°F. In an electric mixer, beat the egg whites until they form soft peaks.

    For this step you will need

  2. Step 2 Add the lemon zest. Gradually add the sugar and beat until the whites are very stiff and shiny but not dry.

    For this step you will need

  3. Step 3 Cover 2 baking sheets with aluminum foil and spray or grease them. Using 2 teaspoons, take a heaping teaspoon of batter in one and scoop it off onto the baking sheet using the other teaspoon.
  4. Step 4 Bake for 20 to 30 minutes or until the cookies are firm and slightly brown. Let cool for 5 to 10 minutes before removing the cookies from the baking sheets to a rack.

Nutrition information

Calories 46 Carbohydrates 7 g (2%)
Fat 2 g (3%) Protein 1 g (2%)
Saturated Fat 0 g (1%) Sodium 5 mg (0%)
Polyunsaturated Fat 0 g Fiber 1 g (2%)
Monounsaturated Fat 1 g Cholesterol 0
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Almond Macaroons Recipe

  • Ingredients: 26
  • Serves: 16

Almond macaroons with whole almonds, granulated sugar, large egg white, almond extract, confectioners' sugar for dusting, about 16 whole almonds.

Ingredients

Accompaniments:

  • Warm Tortillas
  • additional Ancho Pasilla Sauce
  • chopped avocado
  • chopped white onion

For sauce

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 In a food processor pulse 1 cup almonds with granulated sugar until ground fine. Add egg white, almond extract, and a pinch salt and pulse until combined.

    For this step you will need

  2. Step 2 Roll mixture into 16 balls, about 1 inch in diameter, and arrange about 2 inches apart on baking sheet.
  3. Step 3 Slightly flatten balls and dust lightly with confectioners’ sugar. Gently press 1 almond into each cookie.

    For this step you will need

  4. Step 4 Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely.
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