— Jasmine Sheth, New York, New YorkGet RecipeOld-Fashioned Peanut Butter CookiesMy mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. DESIGN BY SAEVIL ROW + MTT. You can store the cooked macarons in an airtight container for about a week! Taste of Home is America's #1 cooking magazine. For the Macarons: Sift the confectioners sugar and almond flour into a bowl. Whisk egg whites and sugar continuously until sugar melts completely and egg whites become white and frothy, about 1 minute. We missed every bite when we moved away, so I developed this recipe. Keywords: french macarons, macarons, macaron recipe, easy macarons. You can replace 1 oz. I loved the post! —Gaylene Anderson, Sandy, UtahGet RecipeTaste of HomeMarbled Chocolate Peanut CookiesThis recipe came about by accident when I was making both my husband's favorite peanut butter cookies and my favorite chocolate cookies. Follow our step by step guide for french macarons for a sweet French treat! We love the cinnamon-caramel combination, but you could switch out the kiss with a different festive flavor. … —Gloria Anderson, Paso Robles, CaliforniaGet RecipeTaste of HomeChocolate-Dipped Cranberry CookiesThese pretty pink cookies always turn out so tender. Nicole is a writer, editor and lover of Italian food. These cookies give you the taste of a cinnamon roll in cookie form—no yeast required! Turn the mixer to medium speed and whisk for 5 seconds. While the macarons are cooling, make the filling. Once your batter is the correct consistency, scoop it into a large pastry bag fitted with a 1 inch tip. shortening, butter or oil.—Kim Kenyon, Greenwood, MissouriGet RecipeTaste of HomeChocolate-Mint Creme CookiesA minty filling sandwiched between rich chocolate cookies—what’s not to love? Toss any of the large pieces that won’t pass through. If you don't have a silicone baking mat for macarons… internet. It really complements the tart flavor from the rhubarb and cranberries. The flavors develop over time so it’s best to wait 24 hours (if you can!) Then place that template underneath the parchment onto which you pipe your macarons … You’ll know it’s done when the mixture is not longer grainy when you rub it between your fingers. Line two baking sheets with parchment paper or silicone baking mats. Fold in your powdered sugar and almond flour a few too many times and the tops crack. AN ELITE CAFEMEDIA FOOD PUBLISHER. —Kristen Heigl, Staten Island, New YorkGet RecipeTaste of HomeBrown Sugar Cutout CookiesOur neighbor made these for me when I was little, and now I make them for my kids, grandkids and for the children at school. These recipes are perfect for bakers of any level. Remember to handle it with care! Your email address will not be published. No matter which answer folks choose, they find these minty morsels yummy. Despite all this oven talk, refrain from popping your macarons into the oven straight away. To ensure this, pass the almond flour through a fine-mesh sieve. Once the beater starts leaving tracks in the egg whites and the bubbles have … Hi Kat! Your email address will not be published. If you cannot yet make a figure-eight, repeat the process if necessary, and try the figure-eight again. Raspberry Butter Cream. I’m a big fan of pastels, but bright reds and greens add a festive touch for the holidays. You’ll only need a few ingredients to make these scrumptious French confections. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until … — Teresa Morris, Laurel, DelawareGet RecipeTaste of HomeChocolate Mexican Wedding CakesThese spiced balls are a yummy twist on a traditional favorite. We absolutely love baking in our Café Appliances Range because it’s so darn reliable and easy to use. Line two baking sheets with parchment paper. Let the macarons air dry for 15 to 30 minutes or until dry to the touch. 3 extra large egg whites (100 grams), room temperature. —Kathy Harding, Richmond, MissouriGet RecipeChocolate Mint CreamsThis recipe came from an old family friend and is always high on everyone's cookie request list. Once the macarons are completely cool to the touch, pipe the filling onto a macaron and sandwich with another macaron. Now they’re my go-to for any special event. 4 … —Rachel Blackston, Mauk, GeorgiaGet RecipeTaste of HomeDipped GingersnapsI get tremendous satisfaction making and giving time-tested yuletide treats like these soft, chewy cookies. Position the rack to the upper third position and preheat to 300°. Congratulations, you just made a Swiss meringue! Set aside. Make a double batch so you can give some as gifts and savor the rest!—Paula Kirchenbauer, Newton, New JerseyGet RecipeTaste of HomePineapple Star CookiesI'm grateful my neighbor gave me this special recipe. And obviously you’ll need a reliable oven to bake these sweet french cookies in. Make a Template for Uniform Macarons. I can’t wait to try this recipe! To make these little green macarons into Frankensteins you’ll need sprinkle eyes, a piping bag and melted chocolate chips. Dissolve the sugar in water over a medium heat, bring to a boil and cook until the syrup registers 110C. For a pretty look, use an icing bag to pipe the filling into the cups, then top each with mini M&M's. Add the almond flour, essence of your choice, and a pinch of your preferred food color. We love our Café™ 30″ Double-Oven Range because it preheats in a flash, has consistent heat throughout so you don’t get any burnt corners and under baked centers, and has a bright oven light so you don’t need to open the door to peak at any cookies and risk them falling. Before you begin: Put away your measuring cups. Pipe or spread Filling onto 1 macaron, and top with a similar size macaron… Making a completely separate macaron batter for each color needed yields consistent results because it eliminates the mathematical mistakes that can happen with dividing out the macaron batter and the technical difficulties in gauging the readiness of a macaron … Tap the tray and rest. To make macarons in your good old regular stove, make the batter ready for the shells first. —Sarah Lukaszewicz, Batavia, New YorkGet RecipeChocolate-Dipped Strawberry Meringue RosesEat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Stop the mixer and use a large spatula to hand-mix the batter for the remainder of your mixing. 1 1/2 cups confectioners sugar. I haven't met a person yet who doesn't like these fun treats. You’ll probably have most of these on hand aside from almond flour. Please help? You can get one at most cooking stores or online for under 10 dollars. 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