Ambrosia Macaroons -- Susie made for Music City Bowl.
½ cup unsalted butter, room temperature
¾ cup sugar
⅛ teaspoon salt
2 teaspoons orange peel, finely grated
3 large eggs
24 ounces sweetened coconut flakes, (about 6 cups firmly packed)
6 ounces bittersweet chocolate, melted
Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.
Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.
Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.
Categories:
Cookies, Desserts
Saturday, July 11, 2009
Tres Leches Coconut Macaroons
4 bags sweetened coconut flakes, 14 oz
2 sweetened condensed milk, 14 oz
¼ cup sour cream
2 tablespoons heavy cream
1 tablespoon Mexican vanilla
Pour 3 bags of coconut flakes into a mixer bowl. I work with a 5-quart KitchenAid "Epicurean". If your mixer is smaller, you might want to consider cutting the recipe in half. You can also do the mixing by hand, with a strong spoon, in a large mixing bowl.
Pour the condensed milk, sour cream, cream and vanilla on top of the coconut flakes.
Turn the mixer to a slow speed. With the mixer running, slowly add the fourth bag of coconut flakes. If you start out with all 4 bags in the bowl, the paddle might throw some of the mix over the edge of the bowl. Mix for about 10-15 seconds until combined. Turn off the mixer. Scrape the paddle with a spatula and give the the batter a few turns to make sure all the ingredients are well distributed.
Preheat the oven to 325 degrees F. Cover your sheet pans with parchment paper.
Scoop out the macaroons and press slightly together - so they hold their shape when you drop them onto the sheet pan. Now place the sheet into the oven and bake for about 10-12 minutes. The bottoms of the macaroons should be lightly caramelized (medium-dark brown).
Dipping In Chocolate - Highly Recommended!
Who cares about a few extra calories...
For the dipping of our fabulous Tres Leches Coconut Macaroons, I recommend a dark dipping or molding chocolate. Guittard makes a great product, and I will feature it in the following Amazon module.
Good dipping chocolate can be melted in a microwave, or in a bowl over hot water. (Be careful not to get any steam into the chocolate - it will cause streaks.)
Dip the cooled macaroons halfway into the chocolate and set them back onto a sheet pan covered with parchment. You can reuse the cool baking sheet. The dipped macaroons should be placed in a refrigerator, so the chocolate cools faster and preserves a shine. If you cool the macaroons under room temperature, the chocolate might get dull. You could also place the dipped macs on a smaller sheet pan that fits in your freezer compartment. It takes only 5 minutes for the chocolate to set up very shiny.
Notes:
Macaroons are good. Coconut Macaroons are better. Tres Leches Coconut Macaroons are the best!
I will demonstrate how to make one of the most delicious pastries in the world:Chef Keem's Chocolate-dipped Tres Leches Coconut Macaroons.
Just in case you're wondering, these rich macaroons are great without chocolate, as well. But why bother, right? Given the choice - wouldn't you vote for chocolate-dipped macaroons?
When a friend recommended that I offer these popular cookies at my farmers market stand, I had to think about it for a while. The way I knew coconut macaroons - they were made with coconut flakes, sugar or sweetened condensed milk, egg whites, flour and almond extract. I liked the flavor - but not the texture of the final bunch of dry coconut in my mouth. I always spit it out. The question was: how could I improve upon a classic recipe?
According to my culinary philosophy - "too rich" is an oxymoron!
If I were to create my own coconut macaroon recipe, it would have to be rich and moist, creamy and flavorful. The coconut flakes must be soaked with vanilla and sweet thick milk so chewing them would provide several stages of caramelized juicyness.
As I researched a bit more, I happened upon a simple recipe including nothing but sweetened coconut flakes, condensed milk, and vanilla. Great, no eggs - nothing had to be fully cooked. That means I could actually under-bake the cookies and preserve even more of the moisture.
The artist's brush in my ear (see photo) finally did its job - inspiration struck: "Tres Leches" it had to be!
Tres Leches is spanish for three milks. We had condensed milk already - why not add a little cream for more richness? And, a couple of spoons of sour cream for even more richness? (Sour cream is also good for moisture retention.) Instead of regular vanilla, let's use Mexican vanilla!
Great, but - how many calories? 385
2 sweetened condensed milk, 14 oz
¼ cup sour cream
2 tablespoons heavy cream
1 tablespoon Mexican vanilla
Pour 3 bags of coconut flakes into a mixer bowl. I work with a 5-quart KitchenAid "Epicurean". If your mixer is smaller, you might want to consider cutting the recipe in half. You can also do the mixing by hand, with a strong spoon, in a large mixing bowl.
Pour the condensed milk, sour cream, cream and vanilla on top of the coconut flakes.
Turn the mixer to a slow speed. With the mixer running, slowly add the fourth bag of coconut flakes. If you start out with all 4 bags in the bowl, the paddle might throw some of the mix over the edge of the bowl. Mix for about 10-15 seconds until combined. Turn off the mixer. Scrape the paddle with a spatula and give the the batter a few turns to make sure all the ingredients are well distributed.
Preheat the oven to 325 degrees F. Cover your sheet pans with parchment paper.
Scoop out the macaroons and press slightly together - so they hold their shape when you drop them onto the sheet pan. Now place the sheet into the oven and bake for about 10-12 minutes. The bottoms of the macaroons should be lightly caramelized (medium-dark brown).
Dipping In Chocolate - Highly Recommended!
Who cares about a few extra calories...
For the dipping of our fabulous Tres Leches Coconut Macaroons, I recommend a dark dipping or molding chocolate. Guittard makes a great product, and I will feature it in the following Amazon module.
Good dipping chocolate can be melted in a microwave, or in a bowl over hot water. (Be careful not to get any steam into the chocolate - it will cause streaks.)
Dip the cooled macaroons halfway into the chocolate and set them back onto a sheet pan covered with parchment. You can reuse the cool baking sheet. The dipped macaroons should be placed in a refrigerator, so the chocolate cools faster and preserves a shine. If you cool the macaroons under room temperature, the chocolate might get dull. You could also place the dipped macs on a smaller sheet pan that fits in your freezer compartment. It takes only 5 minutes for the chocolate to set up very shiny.
Notes:
Macaroons are good. Coconut Macaroons are better. Tres Leches Coconut Macaroons are the best!
I will demonstrate how to make one of the most delicious pastries in the world:Chef Keem's Chocolate-dipped Tres Leches Coconut Macaroons.
Just in case you're wondering, these rich macaroons are great without chocolate, as well. But why bother, right? Given the choice - wouldn't you vote for chocolate-dipped macaroons?
When a friend recommended that I offer these popular cookies at my farmers market stand, I had to think about it for a while. The way I knew coconut macaroons - they were made with coconut flakes, sugar or sweetened condensed milk, egg whites, flour and almond extract. I liked the flavor - but not the texture of the final bunch of dry coconut in my mouth. I always spit it out. The question was: how could I improve upon a classic recipe?
According to my culinary philosophy - "too rich" is an oxymoron!
If I were to create my own coconut macaroon recipe, it would have to be rich and moist, creamy and flavorful. The coconut flakes must be soaked with vanilla and sweet thick milk so chewing them would provide several stages of caramelized juicyness.
As I researched a bit more, I happened upon a simple recipe including nothing but sweetened coconut flakes, condensed milk, and vanilla. Great, no eggs - nothing had to be fully cooked. That means I could actually under-bake the cookies and preserve even more of the moisture.
The artist's brush in my ear (see photo) finally did its job - inspiration struck: "Tres Leches" it had to be!
Tres Leches is spanish for three milks. We had condensed milk already - why not add a little cream for more richness? And, a couple of spoons of sour cream for even more richness? (Sour cream is also good for moisture retention.) Instead of regular vanilla, let's use Mexican vanilla!
Great, but - how many calories? 385
Friday, July 10, 2009
Lemon Meringue Ice Cream Pie In Toasted Pecan Crust
his dessert has it all — a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue.
- Lemon curd
- 2larg e eggs
- 2larg e egg yolks
- 6tablespoons (3/ 4 stick) unsalted butter
- 1cu p sugar
- 6tablespoon s fresh lemon juice
- 2teaspoon s finely grated lemon peel
- Pinch of salt
- Crust
- 1 1/2cups finely chopped pecans
- ¼cu p sugar
- ¼cup (1/ 2 stick) butter, melted
- 3cup s vanilla ice cream, slightly softened, divided
- Meringue
- 4larg e egg whites, room temperature
- Pinch of cream of tartar
- 6tablespoon s sugar
For lemon curd: Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
for crust: Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.
For meringue: Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.
Subscribe to:
Comments (Atom)
