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Dried fruit macaroons recipe

Dried fruit macaroons recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Fruit biscuits and cookies
  • Apricot biscuits and cookies

I call these the vanishing macaroons because they disappear so quickly. Great way to use up egg whites which I always have plenty of around Christmastime.

1 person made this

IngredientsServes: 50

  • 250g mixed dried fruit (figs, apricots, cranberries, raisins, apples)
  • 3 egg whites
  • 150g icing sugar
  • 200g peeled almonds, finely ground
  • 1/2 lemon, zested and juiced

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Place dried fruit in a heatproof bowl and cover with boiling water. Let stand for 1 to 2 minutes to soften, then drain and dry well with kitchen paper. Chop finely and set to the side.
  2. Preheat oven to 150 C / Gas 2. Line a baking tray with baking parchment.
  3. Beat the egg white with an electric mixer till they form soft peaks. Gradually add icing sugar, lemon juice and zest and continue beating until very stiff. Fold in almonds and lastly the dried fruit.
  4. Using two teaspoons, place small macaroons on the baking sheet at 2cm distance from each other. Bake in the preheated oven until they feel no longer sticky, about 30 to 40 minutes. Let cool until they macaroons detach from the baking parchment without tearing, then place on wire rack and let cool completely.

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Reviews & ratingsAverage global rating:(6)


Vintage Recipe: Grandma’s Easy Oatmeal Macaroons Recipe Gluten Free

I discovered this Easy Oatmeal Macaroons recipe in my grandmother's recipe box, and right away I knew it was a recipe worth sharing. They are super-simple to make, only have a few ingredients, and most of the sweetness comes from dried fruit. This is a cookie I can feel good about eating!

Although the original recipe calls for brown sugar, they were just as good made with a few tablespoons of honey. For the dried fruit, my grandmother liked them with dried apricots, and I have made them with dates, prunes, and raisins, and I'm going to try cranberries the next time I make a batch.

The lemon zest in the recipe adds a nice zing to the cookie, but when I don't have lemons on hand I add a little vanilla instead. This is truly a versatile cookie with lots of room for creativity!

Resources for Grandma's Easy Oatmeal Macaroons Recipe-Gluten Free

Gluten Free Old-Fashioned Rolled Oats– Though oats don't contain gluten, if they're not marked gluten free, they may have been processed on equipment that processes wheat as well.

Parchment paper– this is a staple in our kitchen, I use it for lining bread pans and cookie sheets. You can use the same sheet multiple times to make it last longer. This is the best deal I've found and this one roll is still lasting me three years later!

Old-Fashioned Cooking for a Busy Home

Tired of hectic meal times and complicated recipes or relying on processed foods? Instead, learn how to have

  • Simple and easy time tested from scratch meals.
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  • Nourishing and kid-approved soups and stews
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  • Wholesome ingredients without processed and questionable items

Want more easy homemade recipes all in one place? This recipe and 100+ more are found in my book–-> click here Hand Made: the Modern Guide to Made-from-Scratch Living.


Lemon Raspberry Macarons Recipe (video)

Macarons – the elusive, dreamy cookie recipe that haunts home pastry chefs! These little finicky cookies are a real treat to enjoy and can be a real treat to make, once you get a hang of it! This French macaron recipe for sweet raspberry macarons filled with a tart lemon filling is the first macaron recipe I ever tried! To add the most raspberry flavor, I add freeze dried raspberry powder to the macaron batter for real raspberry flavor, plus some more on top as garnish. The zesty lemon buttercream filling is the perfect complement to the sweet raspberry cookies!

Watch My Video!

Watch my YouTube video recipe for step-by-step instructions! Want to receive new recipe notifications? Make sure to subscribe to my website and YouTube channel and turn on notifications!

Tips For Macaron Success!

I won’t lie – I took me three attempts at this recipe before getting it right! I was so frustrated by round 3, I almost gave up on making them again! But I’m so glad I pushed myself to try again and again. Now, I absolutely LOVE making macarons! They’re one of my favorite desserts to make and I experiment with different flavors all the time. In my video tutorial, I’m breaking down the recipe to show you to make these elegant cookies! Here are a few crucial tips for making these cookies:

  • Whisk the egg whites just until they reach stiff peak stage. Under mixing will result in a flat batter over mixing can cause the cookies to spread while baking.
  • Fold the batter thoroughly, flattening the egg whites against the side of your mixing bowl. BUT, be careful – you don’t want to over mix the batter! That will also cause your cookies to be just flat, shapeless disks.
  • Allow those cookies to REST! Let the cookies stand for an hour at room temperature, allowing a thin shell to form on the outside. This shell gives the cookies their shape so it’s crucial! If your macarons are cracking on top, you might need to let the cookies rest longer. If you live in a humid climate, extend the timing even more as humidity and moisture will prevent a shell from forming.

Storing Macarons

These raspberry macarons are perfect all on their own, or you can use them to garnish a cake (I do that all the time!). Once you have the cookies assembled, I recommend placing them into an airtight container and set them into the refrigerator to ‘mature’ for 1 to 3 days. This will allow the macaron shell to soften, creating an unforgettable cookie! When you’re ready to enjoy them, simply take them out of the refrigerator about an hour before serving them, to allow the filling to thaw.

Lemon Buttercream

These delicate raspberry cookies are filled with a simple lemon buttercream made with lemon juice and lemon zest! This recipe would also work great with my newest Lemon Buttercream recipe, featuring lemon extract and citrus acid to make the lemon filling extra tart!

More Recipes!

Looking for more fruity macaron recipes? I’ve got you covered with so many different options! Check out some of my other unique macaron recipes!

    – strawberry cookies with strawberry filling and berry preserves! – lemon shells with lemon buttercream and lemon curd! – peachy macarons with a hint of champagne and peach filling! – all the grape and wine flavor in these extra fruity and delightful macarons! – the best, soft sugar cookie recipe with raspberry buttercream! Perfect for Valentines’ Day!

Enjoyed this recipe? Please share and save it to Pinterest!

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

This set of jumbo cake decorating tips includes a simple round tip that I use for piping the batter.
I love using disposable pastry bags for all my desserts!
Get your freeze-dried raspberriesonline! These add so much raspberry flavor!


Special Diet Notes & Options: Pure Strawberry Macaroons

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, top food allergy-friendly, optionally vegan / plant-based, vegetarian. refined sugar-free and optionally paleo! See the strawberry macaroons recipe for all variations.

As mentioned, I created this strawberry macaroons recipe for So Delicious Dairy Free, but I’ve been buying and using their Culinary Coconut Milk since it first came out! It is one of the purest on the market and the Original produces a thick decadent, dairy-free cream. Even their Lite version is more full-bodied than most.


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Healthy Raspberry Chocolate Macaroons

These Chocolate Dipped Raspberry Macaroons make the perfect healthy treat! Made with unsweetened shredded coconut, maple syrup, freeze-dried raspberries and dark chocolate. Simple ingredients, quick, easy plus vegan and paleo.

  • Prep Time: 15 mins
  • Cook Time: 0 Minutes
  • Total Time: 15 mins
  • Yield: 24 1 x
  • Scale: 1x 2x 3x

Ingredients

  • for the macaroons
  • 2 TBS white chia seeds + 1/3 cup coconut, almond, or cashew milk
  • 3 cups unsweetened desiccated coconut (finely shredded)
  • 1/4 cup pure maple syrup
  • 2 TBS extra virgin coconut oil, softened
  • 1/2 tsp vanilla extract
  • 34g freeze-dried raspberries
  • chocolate coating
  • 1 cup (about 6oz ) dairy-free dark chocolate
  • 1 tsp coconut oil

Instructions

  1. Line baking sheet with parchment paper. Set aside.
  2. In a small bowl combine chia seeds with water, set aside for 5 minutes until thick gel forms.
  3. In a large mixing bowl add shredded coconut, maple syrup, softened coconut oil, vanilla and the chia seed gel. Mix well with large spoon or sturdy spatula until combined. Gently fold in freeze-dried raspberries.
  4. Using a slightly rounded tablespoon, firmly pack coconut mixture into the tablespoon very tightly, then gently transfer onto lined baking sheet. Continue this method until all the coconut mixture has been used up. You should get roughly 24 or so macaroons. Pop in freezer for 5-10 minutes before you prepare the chocolate.
  5. In a medium microwave-safe bowl add chocolate chips with coconut oil. Melt in 15 second increments, stirring between until chocolate is fully melted.
  6. Once the macaroons have fully chilled, dip the bottoms of the macaroons into the chocolate and set on lined baking sheet. Then you can go back over and drizzle the tops of the macaroons with more chocolate. The chocolate should set fairly quickly but you can pop the tray back in the freezer to speed up the process.
  7. Once the chocolate has set on the macaroons, gently remove the macaroons from the tray by pulling back the parchment paper. And they’re ready to eat!

Recipes Notes:

Store macaroons in airtight container in fridge, up to two weeks. Macaroons can also be stored in freezer, but allow to thaw before enjoying,

Nutrition Information:

  • Serving Size: 1/24th
  • Calories: 145
  • Sugar: 6g
  • Sodium: 6mg
  • Fat: 12g
  • Saturated Fat: 10g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 3g
  • Protein: 1g
  • Cholesterol: 0mg

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Dried Coconut Recipes

Tropical Traditions 100% natural Shredded Coconut, Coconut Flakes, and Coconut Chips are made from organic dried coconuts in the Philippines that are grown with no fertilizers or pesticides. This premium dried coconut contains no additives or preservatives, and is not sweetened. Unlike most dried coconut on the market, our dried coconut products are not treated with sulfites to keep them white. They are a great addition to recipes and baking, or just for snacks! Note: The Shredded Coconut is a very small cut, suitable for baking, such as making macaroons . The Coconut Flakes are a larger shredded coconut cut, perfect for garnishing or toppings, such as the top of a coconut cream pie . The Coconut Chips are a much larger cut that can be used as a snack food. You can mix them with nuts and dried fruit, for example.

Make Fresh Coconut Milk from Dried Coconut!


Related Video

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Recipe Summary

  • Nonstick cooking spray
  • 1/3 cup vegetable oil
  • 1/2 cup packed light-brown sugar
  • 1/2 cup honey
  • 1 tablespoon pure vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 3 cups rolled oats
  • 2 cups coarsely chopped pecans
  • 1 cup sweetened shredded coconut
  • 1 cup mixed dried fruit, such as cranberries or raisins
  • 1 cup chocolate chips (optional)

Preheat oven to 300 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. In a large bowl, combine oil, sugar, honey, vanilla extract, cinnamon, and salt. Add oats and pecans stir to combine. Divide mixture between sheets. Bake 15 minutes, stirring occasionally. Add 1/2 cup coconut to each sheet bake until mixture is golden brown, 15 minutes. Let cool completely on sheets. Stir in dried fruit and chocolate chips, if desired.


Eggless Coconut Macaroons Recipe

And what can be better than coconut macaroons baked to golden perfection? Well… let me tell you!! EGGLESS Coconut Macaroons baked to a golden perfection dipped in dark chocolate.

These eggless coconut macaroons are beautifully toasted on the outside and sweet and chewy in the center. Ohh yeah!! We can never get enough.

Macaroons are awesome for so many reasons, but my favorite is that they are very easy to make at home.

Today, I’m going to show how to make this delicious coconuty dessert in a flash!

EGGLESS COCONUT MACAROONS INGREDIENTS:

You might be surprised by how few ingredients are needed for this coconut macaroons recipe.

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

HOW TO MAKE EGGLESS COCONUT MACAROONS:

  1. Combine the coconut, sweetened condensed milk, and vanilla in a medium mixing bowl.
  2. Beat the aquafaba, with an electric mixer until stiff peaks form.
  3. Add the whipped aquafaba to the coconut mixture and fold until combined.
  4. Using a cream scoop (about 1 ½ tablespoon), form heaping tablespoons of the mixture into mounds onto the prepared baking sheet.
  5. Bake for about 25 -28 minutes, until the bottoms and edges are deeply golden, and the tops are lightly golden.
  6. Dip them in melted chocolate, if desired. Enjoy!

VARIATIONS YOU CAN APPLY TO THIS RECIPE:

  • You can use unsweetened coconut if you prefer. Your cookies won’t be quite as sweet though, but they’ll be crispier.
  • You can also mix in additions, such as nuts, mini chocolate chips, chopped dried fruit, or Rice Krispies.
  • For larger or smaller macaroons, keep the recipe as is, but adjust the baking time to match (longer for big macaroons shorter for small macaroons).

STORING:

Macaroons can be kept in an airtight container for up to 1 week.

The macaroons can also be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper.

Ready to eat them? Remove the cookies from the container and let them come to room temperature.


Watch the video: Φτιάξτε φρούτα γλασε - φρουί γλασέ (July 2022).


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