Best 2 Sephardic Style Macaroons Recipes
Embark on a culinary journey through time and tradition with Sephardic-style macaroons, a delectable treat rooted in Jewish history and culture. These exquisite cookies, also known as "marokitos" or "muarrabas," have captivated taste buds for centuries, originating in the vibrant Sephardic communities of Spain and Portugal. With their unique blend of flavors, textures, and cultural influences, Sephardic macaroons are a testament to the rich tapestry of Jewish heritage.
This article presents a collection of authentic Sephardic macaroon recipes, each offering a unique take on this classic delicacy. From the traditional almond macaroons, featuring a delicate balance of sweetness and nutty flavor, to the intriguing coconut macaroons, adding a tropical twist to the classic recipe, these recipes showcase the versatility and diversity of Sephardic macaroons.
For those seeking a gluten-free option, the almond flour macaroons provide a delightful alternative, while the chocolate-dipped macaroons offer a decadent indulgence sure to satisfy any sweet tooth. Additionally, the pistachio macaroons introduce a vibrant green hue and a subtle nutty flavor, making them a visually striking and flavorful treat.
Whether you're a seasoned baker or just starting your culinary adventures, these Sephardic macaroon recipes are meticulously crafted to guide you through the process, ensuring success in your baking endeavors. So, gather your ingredients, preheat your oven, and prepare to immerse yourself in the delightful world of Sephardic macaroons.
ALMENDRADOS (ALMOND-LEMON MACAROONS)
Almendrados, which date from the 15th century or earlier, are cookies made of ground blanched almonds, lemon zest, egg and sugar. They are left out to dry for a day before baking. (In the recipe given here, I've called for 12 hours in the refrigerator.) I have tasted this type of cookie in many guises, and often the dough spreads out too thinly. But with the cookbook author Ana Benarroch de Bensadón's method it kept its shape perfectly.
Provided by Joan Nathan
Categories dessert
Time 35m
Yield About 30 cookies
Number Of Ingredients 4
Steps:
- Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
- Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
- Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 7 grams, TransFat 0 grams
ALMOND MACAROONS
Steps:
- Preheat the oven to 275°F. In an electric mixer, beat the egg whites until they form soft peaks. Add the lemon zest. Gradually add the sugar and beat until the whites are very stiff and shiny but not dry. Fold in the ground almonds.
- Cover 2 baking sheets with aluminum foil and spray or grease them. Using 2 teaspoons, take a heaping teaspoon of batter in one and scoop it off onto the baking sheet using the other teaspoon. Place the cookies 1 to 1 1/2 inches apart. Repeat with the rest of the dough.
- Bake for 20 to 30 minutes or until the cookies are firm and slightly brown. Let cool for 5 to 10 minutes before removing the cookies from the baking sheets to a rack. When cool, store in an air-tight container.
Tips:
- Use the freshest and best quality ingredients you can find. This will make a big difference in the final flavor of your macaroons.
- Make sure your egg whites are at room temperature before you start whisking them. This will help them reach their full potential and create stiff peaks.
- Don't over-mix the batter. Over-mixing will make the macaroons tough and chewy.
- Be patient and let the macaroons rest for at least 30 minutes before baking. This will help them develop their characteristic chewy texture.
- Bake the macaroons at a low temperature for a long time. This will help them dry out and develop their signature crispy exterior.
Conclusion:
Sephardic-style macaroons are a delicious and unique treat that are perfect for any occasion. With their chewy texture, crispy exterior, and nutty flavor, these macaroons are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give Sephardic-style macaroons a try. You won't be disappointed!
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