How to prepare maccaron (it's a french cake)?

Answer 1

FRENCH COCONUT MACAROONS

4 egg whites
1 tsp. vanilla
1 c. confectioners' sugar
2 c. coconut flakes
1/2 c. flour

Beat egg whites with mixer until stiff peaks form. Add vanilla; mix well. Add sugar, gradually beat well after each addition. Beat until stiff and glossy. Fold in coconut and flour, mix well. Drop 1 teaspoon of mix on buttered and floured cookie sheet. Bake in preheated oven at 325 degrees for 25 minutes or until golden brown. Makes about 2 dozen.

Answer 2

Macaroons
This recipe is great bc it's so easy and you don't need to beat the egg whites until stiff.

1 Cup Coconut
1/2 Cup Caster Sugar
1 Tblspn Cornflour
1 Egg
Pinch Salt

Method
Combine Coconute, Sugar & Cornflour in a bowl. Mix the egg with the salt and then combine with dry ingredients. When mixed thoroughly, spoon onto greased baking trays. Bake in a moderate oven for 12-15 minutes.

Good luck!

Answer 3

FRENCH COCONUT MACAROONS

4 egg whites
1 tsp. vanilla
1 c. confectioners' sugar
2 c. coconut flakes
1/2 c. flour

Beat egg whites with mixer until stiff peaks form. Add vanilla; mix well. Add sugar, gradually beat well after each addition. Beat until stiff and glossy. Fold in coconut and flour, mix well. Drop 1 teaspoon of mix on buttered and floured cookie sheet. Bake in preheated oven at 325 degrees for 25 minutes or until golden brown. Makes about 2 dozen.
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Answer 4

many kinds of macaroons

Old-Fashioned Macaroon Cake
125 g (4 oz) butter or margarine
1/2 cup CSR caster sugar
1 teaspoon vanilla essence
3 large eggs, separated
11/4 cups plain flour
11/4 teaspoons baking powder
14 teaspoon salt (optional)
2 tablespoons milk
3 to 4 tablespoons soft berry jam
1/2 cup CSR white sugar
1 teaspoon cornflour
3/4 cup desiccated coconut
3/4 cup QUAKER quick or rolled oats
1. Cream butter, sugar and vanilla well; add egg yolks and mix
through.

2. Sift dry ingredients together and fold into the butter mixture
in 2 to 3 alternate amounts with the milk. Spoon mixture into a
lined and well-greased 20 cm (8 in) deep cake pan.
3. Carefully spoon the soft jam over the surface, keeping away from
the edges as much as possible.
4. Beat egg whites stiffly and gradually add the white sugar,
beating well. Fold in the combined cornflour, coconut and oats and
carefully spread over the jam layer.
5. Bake in a moderately slow oven for 40 to 45 minutes. Allow to
stand in the pan for
5 minutes before carefully turning onto a paper-covered rack, then
reversing so that the macaroon topping is uppermost. Cool and slice
as required.
MAKES 1 CAKE

Hazelnut Macaroons
2 tsp. butter, softened
2 egg
whites
3/4 cup
sugar
1½ cups shelled hazelnuts (preferably blanced),
pulverized in an electric blender or with a nut grinder or
mortar & pestle
6 Tbls. unsweetened cocoa
2 tsp.
finely grated lemon peel
A pinch of salt
1 tsp.
vanilla extract


METHOD:

With a pastry
brush or paper towl, coat a large baking sheet with 2
tsp. of soft butter and set aside. In a large bowl,
beat the egg whites with a wire whisk or rotary or
electric beater until they foam and thicken slightly.
Sprinkle the sugar over them and continue to beat until
the whites form stiff, unwavering peaks on the beater
when it is lifted out of the bowl. Combine the ground
hazelnuts, cocoa, lemon peel, salt and vanilla in a small
bowl and, with a rubber spatula, gently but
thouroughly fold the mixture into the whites, using an
over-under cutting motion rather than a stirring motion. To
make the cookies, drop the dough by the tablespoon
onto the prepared baking sheet, spacing them about an
inch (2.5 cm) apart. Let the cookies rest at room
temperature for 1 hour before baking.

Preheat oven to
300°F (149°C). Bake the cookies in the middle of the
oven for 30 minutes, or until they are firm. With a
spatula, carefully transfer the cookies to a cake rack to
cool.


Arabian Macaroons
* 1/8 teaspoon salt
* 1/2 cup granulated sugar
* 1/2 cup chopped walnuts
* 1/2 cup finely chopped dates
* 1 1/3 cups coconut
* 1/2 teaspoon vanilla extract
* 1 egg, well beaten
- Combine coconut, dates, walnuts, sugar and salt; mix well. Blend in egg and vanilla extract. Let stand 5 minutes. Drop from teaspoon onto greased baking sheet.

- Bake at 350 degrees F for 15 minutes or until golden brown.

- Remove at once from baking sheet.

- Yields 1 to 1 1/2 dozen.


Peanut Butter Macaroons
Source: Better Homes and Gardens
Makes about 30 macaroons
Prep: 20 minutes
Bake: 10 minutes per batch
Ingredients
2 egg whites
1/8 teaspoon cream of tartar Dash salt
1/2 cup sugar
1/2 cup creamy peanut butter
2 cups chocolate-flavored crisp rice cereal
1/3 cup chopped honey-roasted peanuts

Directions
1. Preheat oven to 300 degree F. Lightly grease 2 cookie sheets or line with
parchment paper; set aside.
2. In a medium mixing bowl beat egg whites, cream of tartar, and salt with an
electric mixer on high speed until soft peaks form (tips curl). Gradually add
sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand
straight). Gently fold in peanut butter. Fold in cereal. Drop mixture by rounded
teaspoons 2 inches apart onto the prepared cookie sheets. Sprinkle with chopped
peanuts.
3. Bake 10 minutes. Turn oven off and let cookies dry in oven with door closed
for 15 minutes. Remove macaroons from cookie sheets to a wire rack to cool
completely. Makes about 30 macaroons.