YumSugar

Yummy Link: Chocolate Macaroons With Caramel Cream

YumSugar — Mon, 12 May 2008 12:00:18 -0700

2008 is really shaping out to be a good year for the French macaroon. I mean, does it really get much better than Chocolate Macaroons with Caramel Cream?

Yummy Link: Hot Tamale Macarons

YumSugar — Tue, 19 Feb 2008 06:28:31 -0800

These pretty pink macarons are hot! Honestly, there's a Hot Tamale candy waiting in the middle. I would have loved to try one of these! - Tartelette

YumSugar Gift Guide: Love Thy Neighbor

YumSugar — Thu, 20 Dec 2007 07:57:11 -0800

Every year, my mom gives a big box of cookies to all of her friends, neighbors and clients. I know because I spend the better half of a weekend curling ribbons for all of the packages. This year I'm helping her branch out of her comfort zone and have come up with a few fun ideas for her neighbors. She can present them with a cute set of holiday spatulas or she can update her tradition with a box of French-Style Macaroons. Either gift will definitely be well received. If you're looking for something for your neighbors, scroll through the list below.

Freixenet Cordon Negro Brut ($18.99)	Holiday Spatulas Set ($19.95)
Red Fire Chocolate Tortilla Chips ($20)	Fig Balsamic Vinegars ($21.95)
French-Style Macaroons ($32)	NapaStyle Artisnal Salame Set & Cave a Saucisson ($36-$69)

Good-Bye Cupcakes, Hello French Macaroons!

partysugar — Wed, 05 Dec 2007 16:01:39 -0800

Ever since Fab's party on Saturday night, I can't stop thinking about French macaroons! They are the perfect dessert because -like cupcakes - they come in a ton of different flavors. They are also small, incredibly cute, and colorful. I've added French macaroons to my list of cookies to bake for the holidays, but instead of doing the classic almond variety, I'm planning on making these peanut-chocolate macaroons. To get the recipe for this scrumptiously, pretty cookie, read more

Peanut-Chocolate Macaroons
From Sunset magazine

2 1/3 cups powdered sugar
1 1/3 cups unsalted roasted peanuts (about 7 oz.)
1/3 cup granulated sugar
4 large egg whites
Chocolate ganache (recipe follows)

In a food processor, whirl powdered sugar and peanuts until nuts are very finely ground.
In a 3- to 4-quart pan over medium heat, bring 2 to 3 inches of water to a boil; adjust heat to maintain a very low simmer.
In a large bowl or the bowl of a standing mixer, whisk sugar into egg whites. Set bowl over simmering water in pan (bottom of bowl should not touch water) and stir constantly until sugar is dissolved and mixture feels warm to the touch.
Remove bowl from water and, with an electric mixer on high speed (fitted with the whisk attachment if using standing mixer), whip egg white mixture until thick, stiff peaks form. Gently fold in powdered sugar mixture.
Spoon mixture into a pastry bag fitted with a 1/2-inch plain tip and, with the tip almost touching the parchment, pipe into flat 2-inch circles about 1/8 inch thick, 1 inch apart, on two cooking parchment-lined 12- by 15-inch baking sheets.
Bake cookies in a 300° oven until tops are shiny and dry and edges are cracked, about 15 minutes; if baking two pans at one time, switch pan positions halfway through baking. Let cookies cool completely on sheets (about 1 1/4 hours), then remove by gently lifting them up and peeling the parchment away from the bottoms.
Make chocolate ganache: in a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth.
Remove from heat and let cool until thick but not firm, about 15 minutes.
Spread the flat side of each of half the cookies with about 1 teaspoon chocolate ganache. Top each with a second cookie, flat side toward filling.

Makes about 18 cookies.

Nutritional Information: CALORIES 202(44% from fat); FAT 9.9g (sat 3.2g); PROTEIN 4.4g; CHOLESTEROL 3.6mg; SODIUM 21mg; FIBER 1.2g; CARBOHYDRATE 27g

Make ahead: Make both cookies and filling up to 3 days ahead. Stack cookies carefully in an airtight container and store at room temperature; cover ganache airtight and refrigerate. Melt ganache over hot water and cool before filling cookies.

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Scrumptious, Delicate Chocolate Macaroons

partysugar — Tue, 30 Oct 2007 13:47:11 -0700

Although the majority of you prefer coconut macaroons to the classic French sandwich cookie, I love the French version. When I eat a French macaroon, I am instantly transported to the glorious streets of Paris. I enjoy how the cookies have a crisp, dry outside and soft, chewy inside.

In this recipe, the sweet filling is a chocolate whipped cream. These take time to make, but the final product is divinely worth it. They're great with an afternoon coffee or glass of bubbly, so get the recipe now, just read more

French Chocolate Macaroons
From Luscious Chocolate Desserts by Lori Longbotham

Macaroons:
1/2 cup blanched whole almonds
1 3/4 cups confectioners' sugar
3 tablespoons unsweetened cocoa powder
3 Large egg whites
Pinch of salt
2 teaspoons granulated sugar
Filling:
1/2 cup heavy (whipping) cream
2 tablespoons unsweetened cocoa powder
5 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, at room temperature

Position a rack in the middle of the oven and preheat the oven to 400°F. Line 2 Large baking sheets with parchment paper.
To make the macaroons: pulse the almonds with 1 cup of the confectioners' sugar in a food processor until finely ground. Add the cocoa powder and the remaining 3/4 cup confectioners' sugar and pulse until well blended.
Beat the egg whites with the salt with an electric mixer on medium-high speed in a large bowl just until the whites form soft peaks when the beaters are lifted. Add the granulated sugar and beat just until the whites form stiff peaks when the beaters are lifted. With a whisk or a rubber spatula, gently fold in the almond mixture.
Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, for 6 to 8 minutes, until the tops are cracked and appear dry but the macaroons are still slightly soft to the touch.
Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macaroons and transfer to wire racks to cool completely. (The macaroons can be made 1 day in advance and stored in layers separated by wax paper in an airtight container.)
To make the filling: bring the cream just to a boil in a medium saucepan over high heat.
Remove the pan from the heat and whisk in the cocoa powder. Add the chocolate and butter and whisk until smooth.
Let coot to room temperature, then refrigerate, covered, for at least 30 minutes, or until the filling is firm enough to hold its shape when spread.
If desired, transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macaroons. Top with the remaining macaroons, flat-side down, pressing together gently to form sandwiches. (The cookies can be stored in layers separated by wax paper in an airtight container in the refrigerator for up to 2 days.)

Makes about 4 dozen cookies.

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Would You Rather Eat French or Coconut Macaroons?

partysugar — Sun, 28 Oct 2007 04:30:00 -0700

Source

Chocolate + Coconut + Macaroon = Cookie Heaven

partysugar — Tue, 02 Oct 2007 12:42:11 -0700

Ever since I threw together the simple coconut macaroon and creme brulee ice cream sandwiches, I've been craving macaroons like a mad woman. With their crisp coconut outsides, and chewy soft centers, macaroons are my new favorite cookie. I've experimented with the original version, and now I want to give their chocolate covered cousin a taste.

Not only are these cookies a wonderful accompaniment to a mug of afternoon coffee, but they make cute Halloween gifts when packaged in clear plastic baggies and tied with bright orange ribbon. For the recipe please read more

Chocolate Coconut Macaroons
From Joy Of Baking

4 ounces (115 grams) semi sweet or bittersweet chocolate, chopped
3 large (90 grams) egg whites
1/4 cup (25 grams) cocoa powder
3/4 cup (150 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 1/2 cups (220 grams) sweetened coconut

Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.
In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate. Set aside.
Meanwhile, in a large bowl, whisk together the egg whites, cocoa powder, sugar, salt, and vanilla extract. Stir in the coconut and melted chocolate, making sure the coconut is well coated. If the mixture is too soft, refrigerate for about 30 minutes.
Place small mounds (about 1 tablespoon) of the dough on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 or until the macaroons are shiny.
Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

Makes 20 Macaroons.

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Reader Recipe: Black-Bottom Coconut Bars

YumSugar — Tue, 28 Aug 2007 01:23:30 -0700

I was checking out the recipes over on TeamSugar and came across these Black-Bottom Coconut Bars that haute77 shared with everyone. I think they look like a wonderful cross between brownies and coconut macaroons. The recipe is lifted from Martha's Everyday Food, so you know it's going to be well tested and easy to put together. I can't wait to try it out, if you'd like to join me, check out the recipe, read more

Recipe submitted by TeamSugar member haute77

This is a recipe I got from Everyday Food.

Makes 24 | Prep time: 45 minutes | Total time: 1 hour 30 minutes

INGREDIENTS:

FOR CHOCOLATE BASE:
½ cup (1 stick) unsalted butter, plus more for pan
½ cup sugar
¼ teaspoon salt
1 large egg
¼ cup unsweetened cocoa powder
¼ cup all-purpose flour (spooned and leveled)

FOR COCONUT TOPPING:
2 large eggs
¾ cup sugar
½ teaspoon vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 package (7 ounces) sweetened shredded coconut; ½ cup reserved for sprinkling

1. For chocolate base:
Preheat oven to 375°. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).

2. Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.

3. Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.

4. For coconut topping:
In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except ½ cup reserved for sprinkling).

5. Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved ½ cup coconut.

6. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container 3 to 4 days.

Here is how it turned out:
Black-Bottom Coconut Bars

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Come Party With Me: Passover - Menu (Dessert)

partysugar — Fri, 30 Mar 2007 13:11:11 -0700

No meal is complete without dessert, right? And just because flour, baking soda, and the like is not allowed as an ingredient in the Passover meal, doesn't mean you can't make a divine dessert spread. Macaroons are one of the most popular Passover treats today and I like to offer guests a choice of either almond (it's FitSugar's recipe!) or fudgy coconut. Normally a breakfast treat, matzo brei a cinnamon and sugary like pancake, will round out the dessert menu. For the macaroon recipes and DearSugar's favorite part of the Passover, matzo brei, read more

FitSugar's Almond Macaroons
From FitSugar

2 cups almonds (1 1/2 cups ground)
1 cup Sucanat (or white sugar)
Zest of 1 large lemon
3 egg whites
Canola oil cooking spray
A blender
A mixer

Preheat oven to 275.
Line a cookie sheet with heavy duty foil and spray with canola oil.
In a covered blender, chop up the almonds half at a time until finely ground.
In a bowl, beat the egg whites with a mixer until they form soft peaks.
Add the lemon zest.
Gradually add the Sucanat and beat until the whites are very stiff and shiny but not dry.
Fold in the ground almonds.
Take spoonfuls and drop onto the cookie sheet about 1 - 1 1/2 inches apart.
Bake for 20 - 30 minutes, or until edges are hard, but the middle is still soft and golden.
After 5 minutes, carefully place the foil with the baked macaroons on a cookie sheet to cool.

Fit's Tips: This recipe makes about 3 dozen macaroons, so you can store the cooled macaroons in a covered container.

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Fudgy Coconut Macaroons
From Marlene Sorosky Gray

1 can (15 ounces) regular or low-fat sweetened condensed milk (not evaporated)
2 ounces (2 squares) unsweetened chocolate, chopped
2 cups shredded sweetened coconut
1/4 teaspoon instant coffee granules dissolved in 1 tablespoon boiling water, or 1 tablespoon strong brewed coffee
Dash salt
1 cup coarsely chopped walnuts or pecans

Preheat oven to 350°. Grease or spray a cushioned or heavy-duty baking sheet.
In a medium microwave-safe bowl, microwave condensed milk and chocolate on high (100 percent) 3 to 4 minutes, or until chocolate is melted and smooth. Do not overcook or mixture will become granular. Stir in coconut, coffee, salt and nuts.
Drop batter by teaspoonfuls onto prepared baking sheet. If you do not have a cushioned one, double the pan's thickness by placing one baking sheet on top of another.
Bake 10-12 minutes, or until bottoms are set. Do not overbake or macaroons will be dry. Remove from oven and immediately transfer to waxed paper-lined trays to cool completely.
Store in a covered container at room temperature up to 1 week, or freeze.

Per cookie: 120 calories, 2 g protein, 13 g carbohydrate, 7 g fat (4 g saturated), 5 mg cholesterol, 34 mg sodium, 1 g fiber.

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Matzo Brei
From Fabulous Foods

For each person use:
1 matzo
1 egg
1 tsp. brown sugar
1 pinch of cinnamon

Break matzos in a large bowl and pour hot water over them. After a couple of minutes, pour water off, squeeze surplus water out, add other ingredients and mix well.
Melt a little butter in a frying pan, add mixture all at once and flatten out into a large cake. You can cut it in the pan while it is cooking, or make small individual ones.
Flip it when it starts getting crusty underneath. Don't worry if you can't flip the whole thing at once.
Cook through until well done but still soft. Serve immediately, with brown sugar sprinkled on top, or with jam or syrup.

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What will you be eating on Passover? Please share your serving suggestions with me below!

Summer Of Sandwiches: Coconut Macaroon & Creme Brulee

partysugar — Thu, 20 Sep 2007 13:13:33 -0700

Sadly, the end of summer is this weekend. With its finish comes the conclusion of our 14 week series on ice cream sandwiches. For my last batch of sandwiches, I focused on the perfect pairing of cookie and ice cream flavors. I was a little disappointed in the overpowering peanut butter taste of my last ice cream sandwiches, so I found myself spending quite some time debating in the grocery store. First I picked out the chewy perfectly sized coconut macaroons. Next, after much time staring into the freezers, I decided on the custardy creme brulee ice cream.

Eureka! The pairing was sheer sweetness! To see how I made this super easy and delicious dessert, read more

Coconut Macaroon & Creme Brulee Ice Cream Sandwiches
Created by PartySugar

8 small coconut macaroons
1/2-1 cup Creme Brulee ice cream (suggested: Ben & Jerry's)

Place cookies in pairs on a plate or cookie sheet top side down.
Top one cookie with a heaping tablespoon of ice cream. Place its pair on top of the ice cream and press down gently.
Quickly put the sandwiches in the freezer to prevent melting. Freeze for an hour or until firm. Enjoy!

Makes 8 sandwiches.

View 10 Photos ›

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