COCONUT MACAROONS

 

2015-05-24-coconutmacaroonstested

COCONUT MACAROONS

5 egg whites, at room temperature
2 cups caster sugar
1 teaspoon vanilla extract
2 cups desiccated coconut

Preheat oven to 180°C. Place the eggwhites in a bowl and use an electric mixer to beat until soft peaks form.

Add the sugar a little at a time, beating continually, until the mixture becomes stiff and glossy. Add vanilla extract and fold through with a spatula.

Add the coconut a littler at a time, and gently fold through with a spatula until evenly distributed, being careful not to overwork the mixture.

Place spoonfuls of the batter onto a baking tray lined with greased baking paper. For a more detailed look pipe the macaroons using a piping bag.

Bake in the oven for 15-18 minutes, or until the macaroons are lightly browned. Remove from the baking paper immediately and cool on wire racks before serving.
Di Bo
Posted: Amanda Conradie




COCONUT MACAROONS WITH CHOCOLATE

tested

COCONUT MACAROONS WITH CHOCOLATE
Makes about 2 dozen
6 cups sweetened shredded coconut flakes
1 can sweetened condensed milk
3 teaspoons vanilla extract
1/2 cup chocolate chips
1 Tablespoon vegetable oil

Preheat the oven to 170 degrees.
In a large bowl, stir together the coconut flakes, sweetened condensed milk and vanilla until well combined.
Use a spoon to scoop out the mixture to form small mounds, spaced about 2 cm apart on baking sheet.
Bake for 15 minutes until the tops are golden brown and the macaroons are your desired level of crispiness.
Remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Melt the chocolate chips and vegetable oil in the microwave or a double-boiler, stirring until smooth. Drizzle the cooled macaroons with the chocolate and sprinkles and serve.
Recipe posted by Dalal Al Boush




COCONUT PECAN MACAROONS


COCONUT PECAN MACAROONS
1 can condensed milk
2  1/2 cups coconut
1 cup chopped pecans
2 eggs
Pinch salt
Red or green cherries


beat egg whites firm w/ salt
Can of milk, yokes,mix well, add pecans mix, then fold egg whites slowly in mixture
Spoon on greased pan,
Top it with cherry red-green
Bake 15-20 minutes on 350°f oven!
Recipe posted by Janet Anderson



DESIGNER BISCUIT CAKE


DESIGNER BISCUIT CAKE
1 layer shortbread cake
1 layer Blueberry cream cheese piping
Alternating with another two layers of above (altogether 3 layers).
Decorate with edible flowers, fresh fruits, assorted sweets and chocolates.
Anything you like (eg. nougat, whiskers, pink coconut ice, Turkish delight, mini Marshmallows, honeycomb, meringues and macaroons, wafer chocolate, decorated chocolate)
Sprinkle with: Edible glitter and non-pareils (looks like pearls)also large 100’s and 100’s and chocolate shavings

SWEET SHORTBREAD BISCUIT
125 g butter
55 g caster sugar, plus extra to finish
180 g plain flour

Heat the oven to 190ºC.
Beat the butter and the sugar together until smooth.
Stir in the flour to get a smooth paste.
Turn on to a work surface and gently roll out until the paste is 1 cm/½ inch thick.
Cut into the form you want and place onto a baking tray.
Sprinkle with caster sugar and chill in the fridge for 20 minutes.
Bake in the oven for 15-20 minutes, or until pale golden-brown.
Set aside to cool on a wire rack.

BLUEBERRY CREAM CHEESE FROSTING
150 g blueberries
1½ tbsp sugar
½ tbsp corn starch
1 tbsp lemon zest
60 g butter, room temperature
1½ cups icing sugar
225 g cream cheese, softened
1 tsp vanilla

Combine the blueberries, sugar, cornstarch, and lemon zest in a saucepan over medium heat.
Stir the mixture until the sauce thickens and the cornstarch becomes translucent (around 10 minutes.)
Remove from heat and allow to cool to room temperature.
Once cooled, blitz the mixture in a food processor to remove any big blueberry chunks.
Cream the butter and icing sugar together until well mixed.
Add the cream cheese in cubes slowly until incorporated.
Add in vanilla extract and continue mixing for 5 minutes until the icing is light and fluffy.
Gradually add the blueberry sauce and gently fold into the cream cheese frosting.
Posted by: Amanda Conradie
Cake and photo: Melicia de Meyer




CHOCOLATE CAKE WITH COFFEE


CHOCOLATE CAKE WITH COFFEE
2 cups flour
¾ cups cocoa powder
1 ½ tsp baking powder
2 tsp baking soda
pinch of salt
1 cup milk
1 tsp vanilla essence
2 cups sugar
½ cup oil
1 cup boiling water or hot coffee
2 eggs

Preheat the oven to 180°C. Line two 23 cm round cake pans, or one 23 x 33 cm rectangular baking pan, with wax paper. Grease the paper and the sides of the pan well.
In a large bowl, sift the dry ingredients together.
Add the eggs, milk, oil and vanilla essence and beat with an electric mixer for about two minutes. Add the boiling water or coffee and mix until combined.
Pour the batter evenly into the prepared pans and bake for 30-40 minutes.
To test if the cake is ready, insert a toothpick into the middle of the pan. If it comes out clean, the cake is ready. A single rectangular cake will take slightly longer to bake than two round layers.
Slide a knife around the edge of each cake to loosen it from the pan, turn the pan over onto a metal rack and peel off the paper.
Let the cake cool completely before covering with icing.

COFFEE BUTTERCREAM
3 teaspoons instant coffee
1 teaspoons boiling water
250 g unsalted butter (softened)
500 g unrefined Golden icing sugar (We like Billington’s)

This unrefined golden icing sugar gives the most amazing caramel undertone and colour. It is perfect for buttercream, dusting cakes or making delicious macaroons.
Dissolve  instant coffee in  boiling water and leave to one side to cool.

In a seperate bowl beat together the softened butter and icing sugar until smooth then beat in the cooled coffee mixture.
This buttercream should make enough to ice 12 or more cupcakes and a large sponge cake.
Photo: Lorraine Pienaar
Versiering Malteasers en flake gebruik en ook Caramel treat blikkie ek het hom dubbel aangemaak, sodat ek 3 lae uit hom kan kry en dan het ek in die eerste laag karamel ingesit en die tweede laag het ek die buttercream coffee icing gebruik. Geniet dit.




SUBSTITUTES FOR ONE EGG


SUBSTITUTES FOR ONE EGG
FLOUR/POWDER EGG SUBSTITUTE FOR 1 EGG
The following flour/powder egg substitutes are best for Cookies, Burgers, and Meatballs:
1.5 Tbs ENERG Powder + 2 Tbs Water
2 Tbs Cornstarch + 2 Tbs Water
2 Tbs Arrowroot Powder + 2 Tbs Water
1 Tbs Soy Protein Powder + 2 Tbs Water
2 Tbs Baking Powder + 3 Tbs Water + 1 Tbs Oil
3 Tbs Chickpea Flour + 3 Tbs Water
3 Tbs All-purpose Flour + 3 Tbs Water
3 Tbs Whole Wheat Flour + 3 Tbs Water

NUTS/SEEDS EGG SUBSTITUTE FOR 1 EGG
The nuts/seeds egg substitutes listed below are best for Waffles, Pancakes, & Muffins:
1 Tbs Flaxseed Meal + 3 Tbs Water
1 Tbs Chiaseed (Ground) + 3 Tbs Water
3 Tbs Peanut Butter
3 Tbs Almond Butter
3 Tbs Any Other Seed Butter

FRUITS/VEG EGG SUBSTITUTE FOR 1 EGG
The below fruits/veg egg substitutes are best for Quick Bread, Brownies & Muffins:
¼ Cup Unsweetened Applesauce
¼ Cup Mashed Banana
¼ Cup Mashed Avocado
¼ Cup Pureed Pumpkin
¼ Cup Prune (Baby Food)

DAIRY & NON-DAIRY EGG SUBSTITUTE FOR 1 EGG
The following dairy and non-dairy egg substitutes are best for Cakes, Cupcakes, Muffins & Bars/Brownies:
¼ Cup Pureed Silken Tofu
¼ Cup Dairy Milk
¼ Cup Soy Milk
¼ Cup Coconut Milk
¼ Cup Yogurt
¼ Cup Buttermilk
¼ Cup Condensed Milk
¼ Cup Kefir

OTHER EGG SUBSTITUTE FOR 1 EGG
The following egg substitutes can be used depending upon the recipes and they are usually best for Gelatin Puddings, Macaroons, Cupcakes & Quick Breads:
Suitable For:
1 Tbs Agar Agar + 1 Tbs Water
1 Tbs Soy Lecithin To Replace 1 Large Egg Yolk
3 Tbs Aquafaba To Replace 1 Egg / Egg Whites
1 Tbs Vinegar + 1 Tsp Baking Soda – Cupcakes / Quick Breads
2 Tbs Lemon Juice + 1 Tsp Baking Soda – Cupcakes / Quick Breads
Posted by Rina Noel




MACARON SHELLS

MACARON SHELLS
3/4 cup almond flour
1 cup confectioners’ sugar
2 large egg whites, at room temperature
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
Vanilla buttercream filling:
1/4 cup unsalted butter
3/4 cup and
2 tablespoons confectioners’ sugar
1 teaspoon milk
1/2 teaspoon pure vanilla extract

Combine almond flour and confectioners’ sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps. In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form.
Add vanilla and beat on high for another 30 seconds. Gently fold in dry ingredients and repeat until mixture is smooth and shiny, (with no visible dry ingredients) and begins to run a little but not too runny. Think lava consistency. Do not over fold. Take a pastry bag fitted with a 1/2 inch round tip and fill with the batter.
Line 2 baking sheets with parchment paper and pipe batter into 3/4-inch round circles, 1 inch apart. Tap the baking sheet firmly against the counter to release any air bubbles.
Let stand at room temperature for 30 minutes until they form a skin.
Preheat oven to 325 F. Bake for 10-12 minutes, rotating halfway, until cookies have risen and just set. The cookies should be able to just come off the baking sheet when you try to lift them. Let cool for 5 minutes then transfer to wire rack and let cool completely.

Vanilla Buttercream filling:
Using a hand mixer or a stand mixer, cream butter until soft and smooth.Add powdered sugar, milk, and vanilla and mix until light and fluffy.

Make the macaroons:
Transfer the buttercream filling into a piping bag with a round tip.:Pipe a swirl of filling on half the cookies. Sandwich cookies together with the remaining halves.
Recipe posted by Kylie Strydom
Photo: Kylie Stydom




MACARONS MET LAVENTEL

pers macaroonstested

MACARONS MET LAVENTEL
Maak: 20
Oondtemperatuur: 150 °C
Jy benodig
125 g fyngemaalde amandels, amandelvlokkies of -splinters
225 g versiersuiker
110 g eierwit by kamertemperatuur (omtrent 4 groot eierwitte)
30 g suiker
pers jel-koskleursel
romerige vulsel van jou keuse (bv. ganache)
vars laventelblommetjies vir versiering
Trek 40 sirkels met ’n deursnee van 4,5 cm op ’n stuk bakpapier. Draai die papier om en voer ’n groot bakplaat daarmee. (Gebruik twee of meer bakplate as jy nie een het wat groot genoeg is nie.)
Maal die amandels so fyn as moontlik in ’n koffiemeul of met ’n stamper en vysel.
Sif die versiersuiker, fyngemaalde amandels en ’n knypie sout saam in ’n bak.
Klits die eierwitte tot dit skuimerig is. Voeg die suiker bietjies-bietjies op ’n slag by en klits dit tot dit stywe punte vorm.
Klits die kleursel by. Kies liefs ’n donkerder pers, want die macarons verbruin in die oond en ’n ligte kleur sal nie mooi uitkom nie.
Vou die droë bestanddele baie liggies by die eierwitmengsel in. Die beslag moet loperig wees, maar nog vorm kan behou: As jy die spatel oplig en ’n bietjie van die beslag in die bak laat loop, moet dit linte vorm wat eers ná omtrent 10 sekondes verdwyn.
Skep die beslag in ’n versiersak en druk dit in die sirkels op die bakplaat uit. Tik die bakplaat liggies op jou werkoppervlak om enige lugborrels uit te kry. Laat dit vir ’n uur eenkant staan. Bak dit dan vir 12-15 minute op die middelste rak van die verhitte oond. Maak die oonddeur effens oop en laat die macaroons nog vyf minute in die oond afkoel.
Plak die macarons twee-twee op mekaar met die vulsel van jou keuse wanneer dit heeltemal afgekoel het.

Foto: Sa-Eeda Daniels




MACARONS WITH DIFFERENT FILLINGS

2015-07-23-macaroonstested

MACARONS WITH DIFFERENT FILLINGS

My green ones are filled with pistachio icing, orange ones with orange flavored icing and yellow ones with lemon flavored icing.

INGREDIENTS
175g icing sugar
125g ground almonds
3 large free-range egg whites
Pinch of salt
75g castor sugar
Flavor extract (optional)
Food coloring (optional)
Filling Ingredients:
150g Stork Bake, softened
75g icing sugar
Nuts (optional)

METHOD
Preheat the oven to 160°C. ‘Whizz’ the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.
In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the castor sugar until thick and glossy. At this point you can stir in flavor extract, such as peppermint or lemon, and corresponding coloring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want. Or divide the meringue among different bowls if you want to make more than one colour.
Fold half the almond and icing sugar mixture into the meringue and mix well.
Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula.
Spoon into a piping bag fitted with a 1cm plain nozzle.
Line two baking trays with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10 – 15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.
Meanwhile, make the fillings. In a bowl, beat the Stork Bake until light and fluffy, then beat in the icing sugar. You can now add flavoring or nuts, and color. Use to sandwich pairs of macaroons together.

Photo and recipe posted by Sa-eeda Daniels‎

NOTE

If I can give any advice, it will be this, whip the egg whites well. Make sure the peaks are stiff.
I sift the icing sugar and ground almonds at least twice and discard the bits that stay in the sieve – helps give a smooth top to your macarons.
When mixing, get as much air out of the egg whites as possible, and when you lift your spatula, it must flow like ribbons, not too fast, not too slow. If it doesn’t flow nicely, it’s under mixed and you might not get good feet.
If it’s over mixed, it runs too fast and the tops can crack or they all “melt” into each other when baking.
I know all this from reading a lot, watching lots of videos and then of course, it has all happened to me tongue emoticon
For colour, a lovely baker once told me to always make it darker than the colour you want, as it fades while baking.
And very important to let them rest after piping, at least 30 minutes. You should be able to lightly touch them without it being sticky.
Another sign is the little “nipple” that forms on top will smooth out on its own if the mixture is right.
I hope all these tips help. And good luck guys!!

Posted by Sa-eeda Daniels




JOHANN SE MACARONS

macaroons johanntested

JOHANN SE MACARONS
2 x Egg Whites (Room Temperature)
25g Castor Sugar
100g Icing Sugar
60g Almond Flour

Beat egg whites until stiff peaks form. Slowly add the castor sugar into egg whites while beating further to create a glossy meringue.

When completely mixed, add a few drops of flavouring (I used a good quality concentrated cherry flavour). Now add your colouring. Remember to “overcolour” the mix as it will fade while baking.
Now for the tricky part. Remove the meringue from the mixer. Sif together the almond meal and icing sugar and discard any big pieces. Add half of the sifted mix to the meringue and fold in until just blended. Now add the rest of the dry ingredients to the meringue.
Things get tricky now.
In a “fold-over”patern, fold the mixture together until well blended. DO NOT overmix. The desired consistency reached when the mixture runs in ribbons from the spoon – alost like lava.
Transfer mixture into a piping bag with a round nozzle tip. Line a baking tray with baking paper. DO NOT use spray & cook or a buttered pan. I used a silicone matt. Holding the nozzle 90degrees to the pan, squeeze approximately 3cm circles.
Tap the sheet 5 times on the counter to release any air bubbles from the macaroons.
Now set aside and allow to rest for 20-30 minutes. The macaron will form a little skin.
Bake in a 140 Degree oven for 20 minutes. Remove when done.
Sandwich 2 macaroons together with a buttercream filling, or chocolate ganache of your choice.

Tips :
If your macaroons crack open when baking, then your mixture is under-mixed
If you overmix the macaroon, the meringue will spread and not hold its shape.
If you do not tap the pan to release the air, the macaroons will crack.
DO NOT skip the step where the macarons need to rest.
Nota:  Die grootste geheim kom in by meng van die beslag. Moet dit nie oor-meng nie, anders gaan dit nie werk nie. Maar terselfdetyd moet mens dit nie onder-meng nie, anders kraak die koekies oop.

Jy kan ook gladnie verkeerd gaan as jy eers die video gekyk het nie.
https://www.youtube.com/watch?v=xJ636Y8N6E8

Foto en resep: Johann Barnard

Wenke:

Johann Barnard
Aan almal wat my macaron resep gaan aanpak. Ekt nounet weer gebak en hulle was perfek. Hier is n paar wenke.

1. Roer die mengsel tot dit begin afloop van die lepel. Dit moet net net begin.
2. Gebruik n ronde spuitbuis wat ten minste 8 mm deursnee is, anders druk die buis die lug uit die mengsel.
3. Moet nie vergeet om die pan te tik nie, dit laat die groot lugborrels ontsnap. Ek laat val myne sommer so entjie uit die lug op n oppervlak.
4. Bak eerder effens korter as langer. As Jy aan die macaron raak en hy sak nie terug nie, is hulle perfek.
5. As Jy n voedselverwerker het, slaan die amandel poeier weer fyn.

Hoop die wenke help jou om die heurlikste koekie op aarde te bak.