Amaretto macaroons recipe
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- Dish type
- Mini cakes
- Petits fours
These Amaretto-flavoured macaroons, made with almond liqueur, are a sure way to complete a special meal in style. Also perfect with a nice cup of coffee! And they're easier to make than you might think!
30 people made this
- 2 egg whites
- 220g caster sugar
- 1 tablespoon amaretto
- 100g ground almonds
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Whisk the egg whites until stiff. Gently stir in the sugar, amaretto and almonds.
- Drop small amounts of the mixture onto a buttered baking tray and set aside to rest for 3 hours.
- Bake the macaroons in the oven at 180 C /Gas 4 for 15 minutes.
Reviews & ratingsAverage global rating:(7)
Reviews in English (3)
I didn't leave for the three hours to settle and i used double the Amaretto. They were so yummy. Chewy and sweet! Great recipe-11 Dec 2010
Sorry, but even after deducting sugar amount, its sweetness was so overwhelming that I couldn’t taste even almonds. Sadly this recipe will not be repeated in our house.-10 Apr 2018
I have not tried this Recipe but I LOVE Macarons. If they are this easy to make they will be a Family Favourite at our home as the ones from our Local Bakery Cost $4.50 each. I do not want to put our Patisserie out of work but I MUST try this one.Thanks-a-lot,-05 Sep 2011(Review from this site AU | NZ)
Dark Chocolate Amaretto Macaroons
Coconut macaroons were always something that I enjoyed during the holidays. They are simple Christmas cookies that are sweet and crunchy punched with the tropical flavors of coconut.
You guys know me, I am the queen of simple recipes for coconut macaroons and any other dish for that matter.
I try to share recipes that are as simple as possible, but taste like you spent all day in the kitchen! These cookies are no exception.
This recipe is grown up take on that childhood favorite.
It has Amaretto, dark chocolate, and my super secret weapon Rodelle Vanilla bean paste! Don’t let the vanilla bean paste scare you. It was the easiest thing on the planet to use!
Honestly being a budding cook myself, I had never even heard of vanilla bean paste. It sounded like some exclusive gourmet cooking ingredient that would never help me out.
Trust me when I say this, I don’t know how I lived with out it. There is SO much you can do with it, and it worked as a great binding agent and flavor in these sweet Christmas cookies.
One lesson I will share with you is it’s a must to grease your pan for these cookies. My first batch, there may or may not have been some chiseling to get the first round off the cookie sheet. They still tasted amazing, but it was more of a pile of crunchy coconut yumminess than actually shaped macaroons. That’s why I am bound and determined to get a Silpat mat. It’s this cool thing that Chrissy has that you put on top of your cookie sheet even in the oven. The cookies come right off! It’s magical!
The other trick is to shape them by hand. We tested out one batch using a cookie scoop and the other we shaped by hand. The ones that I shaped by hand just looked prettier and seemed to stay together a little better. It’s a messy job, but someone has to do it, right?! The kids and I had fun making these but our fingers were a we bit sticky during the process.
Once we shaped all our cookies up, and finished chiseling the first batch off the pan, we popped these bad boys in the oven. They turned out amazingly. We decided to make another batch to box up to share in our Christmas cookie exchange. Plus we whipped up more of the other cookie recipes we’ve shared. Check them out before heading the recipe. They are all amazingly delicious and EASY!
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For Crust: Preheat oven to 350 degrees F. Butter the sides only of a 9-inch springform pan.
Place amaretti in a food-processor bowl fitted with the steel blade, or in a blender. Process or blend until you have made very fine crumbs (In a blender, you may have to do this in batches).
Place the crumbs in a mixing bowl. Stir in sugar.
Place the chocolate and butter in the top of a double boiler over hot water on moderate heat. Stir occasionally until melted. Add to amaretti crumb mixture and stir to mix thoroughly.
Turn into the springform pan and distribute it over the bottom and press firmly. It must be a very firm and compact layer, and on bottom only. Refrigerate while you prepare the filling.
For Filling: Place the chocolate in the top of a double boiler over hot water on moderate heat. Cover until partially melted, then uncover and stir until completely melted. Remove the top of the double boiler and set it aside, uncovered, to cool slightly.
Place the amaretti in their tissue wrappings on a cutting board. With a hammer, hit each package hard enough to break the macaroons coarsely, but not hard enough to tear the paper. Place the broken macaroons in a bowl and set aside.
Place almond paste pieces in the small bowl of an electric mixer. While beating on low speed, very gradually add the Amaretto liqueur and beat until thoroughly mixed. Set aside.
In the large bowl of the electric mixer, beat the cream cheese until smooth. Add the sugar and beat until smooth. Add the almond paste mixture and beat until thoroughly mixed. Add melted chocolate and beat well once more.
Set the mixer at low speed and add the eggs one at a time and beat only until they are incorporated after each addition. Add the heavy cream and beat only until smooth. This cheesecake should not be beaten until it becomes light and airy. Add the broken macaroons and stir together gently only to mix. Pour mixture evenly over the bottom crust.
Bake for 45 minutes. It will seem soft and not done, but do not bake any longer it will become firm when it is chilled. Remove from oven.
The top will look bumpy because of the amaretti. Let stand at room temperature until completely cool. Carefully remove the sides of the pan. Refrigerate the cake for 4 hours to 6 hours or overnight.
You may leave the cake on the bottom of the springform pan, set on a folded napkin to keep it from sliding when serving.
You can remove the cake from the bottom by carefully sliding a sharp, heavy knife between the crust and pan bottom and slowly rotating the knife around the pan to release the cake. Take 2 large spatulas, slide under the crust and lift cake to serving plate.
Serve cold. This cheesecake freezes very well.
Recipe Source: "Maida Heatter's Book of Great Chocolate Desserts"
Crunchy Amaretti Cookie Recipe With Amaretto
If Amaretto is your thing, then you’ll love this crunchy Amaretti cookie recipe with Amaretto liquor. These Italian bite size crunchy cookies are the perfect snack to munch on at home or on the go. With the holidays just around the corner these little crunchy delights make the perfect gift for family members and friends.
Ingredients For Amaretti Cookies In Grams:
- 600 grams powered sugar
- 50 grams powdered sugar for coating
- 240 grams egg whites room temperature
- 75 grams Amaretto liquor
- 400 grams blanched almond flour
Ingredients For Amaretti Cookies In Volume Measurements:
- 5 cups powered sugar
- 1/2 cup powdered sugar for coating
- 6 egg whites room temperature
- 5 tablespoons Amaretto liquor
- 4 cups blanched almond flour
Ingredients For Amaretti Cookies Without Amaretto Liquor:
- 5 cups ( 600 grams) powered sugar
- 1/2 cup (50 grams) powered sugar for coating
- 6 egg ( 240 grams) whites room temperature
- 3 tablespoons ( 45 grams) (Almond Extract)
- 4 cups (400 grams) blanched almond flour
Instructions On How To Make Amaretti Cookies:
- Preheat oven to 330°F (165°C).
- Add the powdered sugar and almond flour into a mixing bowl with paddle attachment and mix until dry mixture is well combined, about 2 minutes. You can also use a food processor if you don’t have a mixing machine.
- Add in the egg whites and Amaretto Liquor or almond extract and mix until a dough is formed.
- Roll out the amaretti cookie dough into a long log shape about 1/4 inch thickness.
- Divide little cookie dough pieces at about 12-15 each and shape into a ball.
- Roll and coat them into powdered sugar.
- Place coated cookie balls onto lined baking tray separating them 1/2 inch apart.
- Place into oven and bake for 15-20 minutes or until golden brown.
- 2/3 cup sliced blanched almonds (71 grams)
- 1 cup confectioners' sugar (117 grams)
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar (53 grams)
- Jam or other filling
Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor process until as fine as possible, about 1 minute. Add confectioners' sugar process until combined, about 1 minute.
Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds.
Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets line with parchment.
With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies top with remaining half. Wrap in plastic and refrigerate.
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Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture – the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter – it should fall in a thick ribbon from the spatula. The ribbon should also fade back into the batter within about 30 secs – if it doesn’t, fold a few more times.
Heat oven to 170C/150C fan/gas 3-4. Line three baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a large round nozzle. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.
Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.
To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centre with jam and sandwich with another macaron shell.
Once finished, the macarons will improve with an overnight rest in the fridge.
Blend the ground almonds and icing sugar in a food processor until well combined. Set aside.
Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.
Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam.
Spoon the macaroon mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macaroons, then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no longer sticky to the touch).
Meanwhile, preheat the oven to 160C/315F/Gas 2½.
Bake the macaroons in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely.
Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely.
Use the filling to sandwich the macaroons together then chill in the fridge for 30 minutes.
Make sure you leave enough space between the macaroons to allow for spreading during cooking.
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