Best 4 Alton Browns Paradise Macaroons Recipes
In pursuit of the perfect macaroon, Alton Brown delved into the realm of culinary experimentation, resulting in his creation of the "Paradise Macaroons." These ethereal treats possess a delicate balance of flavors and textures, characterized by a crisp outer shell that yields to a soft and chewy center, while boasting a delightful almond-coconut symphony. If you seek a recipe that will transport your taste buds to a tropical paradise, look no further than Alton Brown's Paradise Macaroons, a symphony of flavors that will leave you craving more.
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ALTON BROWN'S PARADISE MACAROONS
Make and share this Alton Brown's Paradise Macaroons recipe from Food.com.
Provided by Sparky Duck
Categories Dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
- In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
- Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
- Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
- Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.
Nutrition Facts : Calories 149.2, Fat 9.4, SaturatedFat 6.1, Cholesterol 0.5, Sodium 50.4, Carbohydrate 17, Fiber 1.2, Sugar 15.5, Protein 1.4
TOASTY COCONUT MACAROONS
Steps:
- Heat oven to 350 degrees F.
- Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool.
- Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment.
- Using a rubber spatula, fold in the toasted coconut.
- Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.
ALTON BROWN'S BAKED MACARONI AND CHEESE
This is in reply to a request for mac and cheese. I copied this from Alton Brown "Good Eats" from the food network. Does take a bit of work, but well worth it. You can add tuna, hot dogs or any other kinds of additions you want.
Provided by Chef Boy of Dees
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes making sure it's free of lumps.
- Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper.
- Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- For the topping, melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes.
- Remove from oven and rest for five minutes before serving.
FIRST-PLACE COCONUT MACAROONS
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
Tips:
- To achieve the perfect chewy texture, it's crucial to beat the egg whites until they form stiff peaks. This will incorporate air into the mixture, resulting in a light and fluffy batter.
- For even baking, make sure to spread the batter evenly onto the prepared baking sheet. Use a spatula to gently smooth out the top.
- While baking, keep a close eye on the macaroons to prevent overbaking. They should be golden brown around the edges and slightly soft in the center.
- Allow the macaroons to cool completely before removing them from the baking sheet. This will help prevent them from breaking.
- Store the macaroons in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in an airtight container for up to 2 months.
Conclusion:
Alton Brown's Paradise Macaroons are a delightful treat that combines the flavors of coconut, vanilla, and almonds. With a chewy texture and a hint of sweetness, these macaroons are perfect for any occasion. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and yields delicious results. So gather your ingredients, preheat your oven, and get ready to indulge in these heavenly macaroons!
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