Difference between revisions of "Macaroons"
RealRecipes (talk | contribs) m (Text replace - "Category:Diabetic-friendly Recipes" to "Category:Diabetic-Friendly Recipes") |
|||
| (2 intermediate revisions by 2 users not shown) | |||
| Line 1: | Line 1: | ||
| − | |||
| − | |||
| − | = | + | {{recipesummary|Image=[[File:Macaroons.jpg|350px]]|}} |
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | == | + | ==Description== |
| − | + | Macaroons <ref>{{cite book|last=Grausman|first=Richard |title=French Classics Made Easy |year=1988|publisher=Thomas Allen & Son Limited|isbn=978-0-7611-5854-7|pages=257}}</ref> <ref>{{cite book|last=Woodward|first=Sarah |title=the food of france |year=2006|publisher=Kyle Cathie Limited|isbn=978-1-904920-43-4|pages=149}}</ref> are little almond cookies, popular in the southwest of France and near the Spanish borders. | |
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| + | ==Ingredients== | ||
| + | *1 cup ground almonds | ||
| + | *2/3 cup confectioners' sugar | ||
| + | *1 tbsp good-quality apricot jam, strained | ||
| + | *yolk of 1 large egg, beaten | ||
| + | |||
| + | ==Procedures== | ||
| + | # Warm oven to 325 degree F. | ||
| + | # Combine the ingredients together. | ||
| + | # Create a smooth paste consistency. | ||
| + | # Dip hands in iced water and qickly roll into a long roll. | ||
| + | # Wrap in plastic wrap. | ||
| + | # Leave to chill for a few hours before baking. | ||
| + | # Line a try with buttered parchment paper. | ||
| + | # Cut slices at 1/2" in size. | ||
| + | # Bake for ~10 min, until tops are lightly browned. | ||
| + | # Cool for ~10 min, then enjoy. | ||
| + | |||
| + | ==References== | ||
| + | <References/> | ||
| + | |||
| + | |||
| + | [[Category:European cuisine]] | ||
[[Category:Almond extract Recipes]] | [[Category:Almond extract Recipes]] | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
Latest revision as of 11:29, 12 October 2012
| Macaroons | |
|---|---|
 |
Description
Macaroons [1] [2] are little almond cookies, popular in the southwest of France and near the Spanish borders.
Ingredients
- 1 cup ground almonds
- 2/3 cup confectioners' sugar
- 1 tbsp good-quality apricot jam, strained
- yolk of 1 large egg, beaten
Procedures
- Warm oven to 325 degree F.
- Combine the ingredients together.
- Create a smooth paste consistency.
- Dip hands in iced water and qickly roll into a long roll.
- Wrap in plastic wrap.
- Leave to chill for a few hours before baking.
- Line a try with buttered parchment paper.
- Cut slices at 1/2" in size.
- Bake for ~10 min, until tops are lightly browned.
- Cool for ~10 min, then enjoy.
References
- ↑ Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 257. ISBN 978-0-7611-5854-7.
- ↑ Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 149. ISBN 978-1-904920-43-4.
