Embark on a culinary adventure with our comprehensive guide to creating "So Easy Angel Macaroons"! These delicate treats, often adorned with a dusting of powdered sugar, are a symphony of flavors and textures, combining crisp exteriors with soft and chewy interiors. Whether you're a seasoned baker or a novice in the kitchen, this article will provide you with the essential knowledge and step-by-step instructions to master the art of making these heavenly macaroons. With a few simple ingredients and a touch of patience, you'll be able to impress your friends and family with these delightful morsels.
Let's cook with our recipes!
ANGEL MACAROONS
These light and airy macaroons are easy to make from angel food cake mix. Coconut and just a hint of almond flavor make them delicious.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Cover cookie sheets with cooking parchment paper or foil. In large (4-quart) glass or metal bowl, beat cake mix, 1/2 cup water and the almond extract with electric mixer on low speed 30 seconds. On medium speed, beat 1 minute, scraping bowl occasionally. Fold in coconut.
- Drop half of the mixture by teaspoonfuls about 3 inches apart onto lined cookie sheets.
- Bake 7 to 9 minutes or until light golden brown around edges. Cool macaroons completely before removing from parchment paper.
- Meanwhile, stir 1 tablespoon cocoa into remaining mixture. Bake and cool as directed above.
- In 1-quart saucepan, heat butter, 4 teaspoons cocoa and 4 teaspoons water over low heat, stirring constantly, until butter is melted. Stir in powdered sugar. Drizzle small amount of glaze over each cookie.
Nutrition Facts : Calories 60, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 8 g, TransFat 0 g
ANGEL MACAROONS
These chewy coconut cookies start with a boxed angel food cake mix. -Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium speed for 1 minute. Fold in the coconut. , Drop by tablespoonfuls 2 in. apart onto a parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove paper with cookies to wire racks to cool.
Nutrition Facts : Calories 54 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
SO EASY ANGEL MACAROONS
You'll be amazed at how simple these cookies are to make....with only a box of cake mix and a few other ingredients! --- servings are only esitamted.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 20m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Set oven to 350 degrees F.
- In a bowl, beat cake mix, water and almond extract on low speed for 30 seconds, scraping bowl.
- Fold in the coconut.
- Drop by rounded teaspoons on a parchment-lined baking sheet.
- Bake for 10-12 minutes or until set.
- Remove paper with the cookies to a wire rack to cool.
EASY ANGEL MACAROONS
Steps:
- Mix cake mix, water, and flavoring for 30 seconds on low in mixer. Scrape sides. Mix again for 1 minute on medium. Fold in coconut.
- Drop by rounded teaspoon on parchment paper or ungreased cookie sheet (if cookie sheet they will stick).
- Bake for 10 min at 350°F (time may vary due to how hot oven is).
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
REALLY EASY MACAROONS
Make and share this Really Easy Macaroons recipe from Food.com.
Provided by TwistyJersey
Categories Drop Cookies
Time 35m
Yield 32-42 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees Farenheit. Line two cookie sheets with parchment paper.
- In large bowl, stir coconut, sugar, egg whites, salt, vanilla, and almond extract until well combined.
- Refrigerate one half hour.
- Drop batter by rounded teaspoons (approximately 1 inch apart) on parchment paper-covered cookie sheets. Bake 25 minutes until lightly golden. (Baking Tip: To ensure even doneness -- halfway through cooking time, reverse cookie trays in oven -- move top tray to bottom, flip trays front to back.).
- Cool 1-3 minutes on cookie trays. Remove with wide, thin spatula. Finish cooling on wire rack.
MACAROONS
Beaten egg whites make these macaroons light and foamy.
Provided by JOLLYGREEN23
Categories Desserts Cookies Macaroon Recipes
Time 27m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Beat together the egg whites with the salt in a small bowl until it forms soft peaks. Add the sugar 1 tablespoon at a time while continuing to beat at high speed until stiff peaks form. Continue to beat until glossy. Fold the coconut into the egg mixture. Drop mixture by the teaspoonful onto the prepared sheet, spacing about 2 inches apart.
- Bake in preheated oven for about 12 minutes.
Nutrition Facts : Calories 91.2 calories, Carbohydrate 14.8 g, Fat 3.5 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 3.3 g, Sodium 44.4 mg, Sugar 12.9 g
CHIPPY MACAROON ANGEL CAKE
This homemade angel cake, filled with coconut and chocolate chips, is as light as a cloud. It's so pretty with the sweetened whipped cream "frosting" piped around it. I love to bake breads and desserts for our large family.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high until glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in chocolate chips and coconut., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert baking pan; cool completely., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Serve with cake; sprinkle with coconut. Refrigerate any leftover topping.
Nutrition Facts : Calories 272 calories, Fat 11g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use a kitchen scale to measure your ingredients for the most accurate results.
- Make sure your egg whites are at room temperature before you start baking. This will help them whip up more easily.
- Don't overbeat your egg whites. Overbeaten egg whites will make your macaroons tough and chewy.
- Fold your dry ingredients into the egg whites gently. Overmixing will deflate the egg whites and make your macaroons flat.
- Let your macaroons rest for at least 30 minutes before baking. This will help them develop a skin and prevent them from cracking in the oven.
- Bake your macaroons at a low temperature for a long period of time. This will help them dry out slowly and evenly.
- Let your macaroons cool completely before filling them. This will help prevent the filling from making the macaroons soggy.
Conclusion:
Angel macaroons are a delicious and delicate treat that are perfect for any occasion. With a little care and attention, you can easily make perfect macaroons at home. Experiment with different flavors and fillings to create your own unique macaroons.
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