Recipe: Three macaroon recipes and a definition of a macaroon for Jennifer form Texas

Hi Jennifer:-) Here is the definition of a macaroon from the food dictionary at Epicurious, as well as three recipes. The first was previously posted by Micha, AZ. I have not tried any of these recipes but Micha tried the recipe that she posted. She is a very good cook so I expect her macaroon recipe is also very good.

macaroon
[mak-uh-ROON]
A small cookie classically made of almond paste or ground almonds (or both) mixed with sugar and egg whites. Almond macaroons can be chewy, crunchy or a combined texture with the outside crisp and the inside chewy. There is also a coconut macaroon, which substitutes coconut for the almonds. Macaroons can be flavored with various ingredients such as chocolate, maraschino cherries or orange peel.

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MACAROON VALENTINES (Micha, AZ)
(chocolate dipped or covered!)

4 large egg whites
1 1/2 teaspoons vanilla
2/3 cup sugar
1/4 cup flour
3 1/2 cups lightly packed sweetened flaked coconut

For dipped macaroons you will also need:
8 oz. Semisweet chocolate, chopped
3 1/2 tablespoons butter or margarine

For covered macaroons you will also need:
1 lb (yeah!)semisweet chocolate, chopped
7 tablespoons butter or margarine

Preheat oven to 325.

In a large bowl, beat egg whites with a mixer or whisk until frothy. Add vanilla, sugar and flour; mix until smooth. Stir in coconut until evenly moistened. On 2 well-greased 12"x15" baking sheets, evenly space 1/4 cup portions of coconut mixture. Pat each into a flat-topped heart about 1/2-inch thick and 3 inches long.

Bake in a 325 degree oven until macaroons are golden and only slightly wet-looking, about 25 minutes. Switch positions of pans halfway through baking. Transfer macaroons to racks and let cool.

FOR DIPPED MACAROONS:
Place chocolate and butter in a double boiler over about 1/2-inch water. Bring water to simmer over medium heat, and warm just until chocolate and butter melt, stirring occasionally. Remove from heat, keeping chocolate mixture over water. One at a time, dip half of each macaroon in
chocolate. Set dipped macaroons slightly apart on waxed paper placed on 12"x15" baking sheet. Chill, uncovered, until chocolate hardens, about 45 minutes.

Serve, or wrap each airtight in plastic wrap, then chill up to 1 week. Makes 10.

FOR COVERED MACAROONS:
Follow directions for dipped macaroons with larger amounts of chocolate and butter as indicated. Holding macaroons by edges, dip completely in chocolate, turning to coat; set flat side down to chill.

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COCONUT MACAROONS
Source: Barefoot Contessa Family Style by Ina Garten
Makes: 20 to 22 cookies

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.

Bake for 25 to 30 minutes, until golden brown. Cool and serve.

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ALMOND MACAROONS
Source: Gourmet Magazine
Makes: 16 macaroons

1 cup whole almonds (preferably blanched), plus 16 whole raw almonds
2/3 cup granulated sugar
1 large egg white
1/4 teaspoon almond extract
Pinch salt
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F and lightly butter a baking sheet.

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


Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature.