acaroons instead and crush.
For macaroon mixture, beat butter and sugar
op.
To make the macaroon topping, beat egg whites to
Put 4- 5 macaroon cookies in a plastic bag
ver chocolate mixture and bake for 15-20 mins. Let cool
everal hours.
Meanwhile combine macaroon ingredients by hand in a
easpoon lemon filling into each Macaroon Tart Shell.
Top with
ith pastry, trimming edges. Refrigerate for 15 mins.
Line pastry
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.
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.
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.
f the pan.
Bake for 55 to 65 minutes in
sp. lemon mixture into each Macaroon Tart Shell.
Top each
br>Bake at 350\u00b0F for 55-65 minutes or until
o 3 quarts of water for the pasta. Add 1 tsp
Boil 1/2 of the pineapple juice.
Add Knox gelatine until thick.
Line a 9 x 11-inch glass pan with cookies standing along sides, crushed on bottom (save some crushed cookies for top).
Preheat oven to 350 degrees. In a large mixing bowl, beat eggs slightly. Add the melted butter, sugar, salt, vanilla and lemon juice. Beat until well blended. Stir in coconut.
Pour the filling into the crust. Bake for 50 to 55 minutes or until the top is browned and the filling is set.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine crushed cookies, dates, pecans, almonds, white sugar and brown sugar. In a separate glass or metal mixing bowl, beat egg whites until soft peaks form. Fold egg whites and coconut extract into cookie mixture until no streaks remain.
Pour filling into partially thawed pie crust. Bake in preheated oven for 45 minutes, or until golden brown. Cool completely before slicing.
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
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.
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.