Preheat oven to 350\u00b0F
Cream together brown and white sugar, margarine and vanilla and maple extracts.
Beat in egg.
Sift in flour, baking powder and soda and salt until combined.
Stir in flaked brazil nuts (or coconut).
Drop dough by scant round tablespoonfuls onto sprayed SHINY baking sheet.
Press a macaroon candy into the centre of each tablespoonful of dough.
Bake 10 to 12 minutes, depending on your oven.
Cool on wire rack.
Freeze really well.
op.
To make the macaroon topping, beat egg whites to
easpoon lemon filling into each Macaroon Tart Shell.
Top with
everal hours.
Meanwhile combine macaroon ingredients by hand in a
sp. lemon mixture into each Macaroon Tart Shell.
Top each
Combine milk, egg yolks, sugar and salt.
Bring to a boil.
Add gelatin which has been dissolved in a little cold water.
When mixture is cold, add the 3 beaten egg whites and vanilla.
Mix in macaroon crumbs (or vanilla wafer crumbs).
Stir occasionally until mixture begins to thicken.
Put in mold (dish).
Serve with whipped cream.
Serves 8.
Sprinkle 6 tablespoons coconut in bottom of baked shell. Cover with soft sherbet.
Place in freezer while preparing remainder.
In mixing bowl, beat whipping cream with powdered sugar until thickened; reserve 1 cup for topping.
Fold crushed cookies and pecans into remaining whipping cream.
Spoon over sherbet, sealing to edge.
Garnish with 2 tablespoons coconut. Freeze 6 hours or until served.
A two tiered treat of tangy sherbet and crispy macaroon cream.
Make it early and freeze.
Beat together egg yolks and sugar.
Dissolve 1 tablespoon gelatin in 1/4 cup milk and add to eggs and sugar.
To this add remaining hot milk slowly; heat in a double boiler until mixture begins to thicken.
Beat in 3 egg whites until stiff.
Pour custard mixture over beaten egg whites.
Flavor with 1/4 cup sherry and 1 teaspoon vanilla.
Crumble almond macaroon cookies into a round mold and spoon mixture over them.
Let congeal.
In small mixer bowl, combine cream cheese and sugar. Gradually add milk, beating until mixture is smooth.
Stir in macaroon crumbs, dates and pecans.
Beat cream just to soft peaks. Fold whipped cream into cheese mixture.
Turn into pie shell. Chill until firm.
Garnish with orange.
Preheat oven to 375 degrees. In small bowl, beat the egg until light and pale yellow. Add the butter, sugar, salt, vanilla, and lemon juice. Mix well. Stir in the coconut. Spoon about 2 tablespoons of the lemon macaroon mixture on top of each muffin half, spread it to cover the top. Place the halves on an ungreased cookie sheet. Bake for 20 to 25 minutes or until the topping puffs and turns golden brown. Best served warm. Serves 6.
ave no time to bake macaroon mixture, use store bought macaroons
Dissolve first 3 ingredients in large bowl and let stand until bubbles form.
Blend and add to yeast mixture the soy milk and cashew meal.
Mix in remaining ingredients except whole wheat flour.
Stir in flour.
Pour into \"Pammed\" 7 1/2 x 11 1/2-inch baking pan.
Let stand for 30 minutes.
Preheat oven to 350\u00b0. Bake for 45 to 60 minutes.
For Bundt pan, use 1 1/2 recipes.
oasted macaroons.
Freeze the macaroon/almond crumbs until needed (this
First, make the coconut macaroon filling:
With two racks
eaks form.
Fold in macaroon crumbs, pecans and vanilla. Spread
Put 4- 5 macaroon cookies in a plastic bag
soup spoon, scoop the macaroon batter into mounds or balls
Break macaroons into pieces and roll until finely crushed.
Add 1/2 cup crumbs to light cream.
Add sugar and salt; stir until well mixed.
Let soak about 1 hour.
Beat heavy cream until thick, then gradually beat in macaroon mixture.
Add flavorings.
Fill small paper cups with mixture.
Sprinkle on rest of macaroon crumbs. Freeze 3 hours.
Serve.
nclude separate envelopes: cake mix, macaroon mixture and glaze mix.
Work macaroon paste and sugar together until thoroughly blended, using fingertips.
Add unbeaten egg whites, one at a time, and beat until smooth.
Add confectioners sugar, mixed with flour.
Drop by teaspoonfuls onto unglazed paper.
Let stand 1/2 hour.
Brush tops of macaroon with cold water and sprinkle with granulated sugar.
Bake in preheated 275\u00b0 oven for 30 minutes.