What’s The Difference Between Macarons And Macaroons?

 

 

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Do you get confused between macarons and macaroons? You’re not alone! Many people use the two names interchangeably, when in fact, they refer to very different sweet delights. So read on to find out the differences between these two exquisite confections.

Differences in Ingredients

The main difference between macarons and macaroons is their ingredient list. Macarons are meringue-based and consist of almond flour, egg whites, and sugar. Macaroons, on the other hand, are coconut-based and comprise of grated coconut alongside powdered sugar and egg whites.

Looking at the history of macarons, they are single recipe cookies that were brought from Italy and introduced to France by the famous chef, Catherine de Medici. When macarons got to France, they were upgraded and a new sandwich cookie recipe was created. The method that was created is not the recipe most pastry chefs use today. If you’re looking for a recipe for the kind of macarons you’ve probably sampled at high-end patisseries, see here for a guide to how to make macarons for beginners.

There seems to be some confusion about the origin of macaroons because there are numerous stories. The most famous tale told about the history of the macaroon is that it was an American version of the French macaron. With an increased import of coconut into the Americans in the 1800s, Americans quickly re-invented the original macaron recipe which was later referred to as the macaroon. Or so the story goes.

Main Differences in Characteristics

Macarons are characterized by their delicate egg-shell like crust with an inner meringue texture while macaroons are characterized by their dense and lumpy texture that creates that delectable chewy experience in the mouth.
Macarons come with a delicious filling of fruit jam, ganache or buttercream, and the ratio of cookie to filling must be 2:1 respectively. On the other hand, macaroons’ shredded coconut gives them their signature texture and taste.

Another characteristic difference between macarons and macaroons is that macarons are moderately sweet while macaroons are extremely sweet. Macarons come in a wider variety of colors while macaroons are only known for three popular variations which are; chocolate-dipped, lemon-flavored and original coconut.

Preparation Differences Between Macarons and Macaroons

Macarons are the more challenging and fiddly to make of the two, especially for beginners. They require significant practice and patience to get right. The key step is the “macaronage” process, where ground almonds and sugar must be carefully folded into the meringue before being piped onto baking sheets. The macaroon, on the other hand, can be prepared in under 20 minutes, and there is even one variation that requires no baking at all.

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Other Differences

Macarons are best enjoyed within a few hours of baking, and will last a couple of days when kept in the fridge, whilst macaroons can last for more than two months when frozen. The average cost per macaron cookie is almost double the average cost of the macaroon cookie. Whilst the macaron and the macaroon are very different confections, they are both sweet treats worth making the effort for!

Cider-Braised Chicken, Brussels Sprouts and Apples

Cider-Braised Chicken, Brussels Sprouts and Apples

This fantastic one-pan dinner is ideal for a Sunday supper or casual fall get-together with friends; the sauce is delicious, so serve with bread or mashed potatoes to soak up every delicious bite.

INGREDIENTS

  • slices bacon, chopped
  • bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
  • medium tart red apples, cored and cut into wedges
  • 12 – ounce bottle hard cider
  • tablespoons chopped fresh thyme
  • tablespoons whole grain mustard
  • teaspoon kosher salt
  • 12 ounces fresh Brussels sprouts, trimmed and halved if large (2 cups)

DIRECTIONS

  1. In a very large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.
  2. Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boiling; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 175 degrees F).
  3. To serve, divide chicken thighs, Brussels sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon.

Nutrition Facts

(Cider-Braised Chicken, Brussels Sprouts and Apples)

Servings Per Recipe 4, sodium (mg) 840, Cobalamin (Vit. B12) (µg) 1, cal. (kcal) 860, Folate (µg) 35, pro. (g) 52, Pyridoxine (Vit. B6) (mg) 1, Potassium (mg) 804, iron (mg) 3, Monounsaturated fat (g) 25, vit. A (IU) 614, carb. (g) 23, calcium (mg) 49, sat. fat (g) 17, chol. (mg) 295, sugar (g) 13, Niacin (mg) 12, fiber (g) 4, Riboflavin (mg) 0, Trans fatty acid (g) 0, Thiamin (mg) 0, Polyunsaturated fat (g) 12, vit. C (mg) 44, Fat, total (g) 59

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Best-Ever Pumpkin Cheesecake

Best-Ever Pumpkin Cheesecake

Sure, classic cheesecake is delicious. But PUMPKIN cheesecake? Now that’s a dessert worthy of your Thanksgiving table. The gingersnap and graham cracker crust are actually genius, and that shimmering layer of caramel is the literal icing on the [cheese]cake. It’s one of our all time favorite pumpkin desserts—and that’s saying something, considering we have over 80 recipes.

 

INGREDIENTS

3/4 c. graham crackers, crushed

3/4 c. gingersnaps, crushed

6 tbsp. unsalted butter, melted

2 tbsp. granulated sugar kosher salt

3 (8-oz.) bars cream cheese, softened

1 c. packed light brown sugar

1 c. pumpkin puree

1/4 c. sour cream, at room temperature

1 tsp. pure vanilla extract

3 large eggs, at room temperature

1 tbsp. all-purpose flour

1 1/2 tsp. pumpkin spice, plus more for garnish

Warm caramel, for garnish

whipped cream, for garnish

Chopped, toasted pecans, for garnish

 

DIRECTIONS

1. Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
2. Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.

3. Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.

4. Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.

5. With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.

6. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

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Banana Split Eclair Cake

Banana Split Eclair Cake

This Banana Split Eclair Cake tastes just like a divine, creamy eclair only it’s in cake form.

Banana splits are definitely for summer-time fun, so I incorporated banana pudding, whipped cream and strawberries as the filling between the graham crackers and topped it off with a tub of chocolate frosting.No Bake Banana Split Cake, made gluten free. A graham cracker crust, topped with fluffy cream cheese, bananas, crushed pineapple, vanilla pudding and whipped cream—and a cherry on top!

No bake cakes are lovely for so many reasons. Not only do they, well, require no baking which is perfect for the warmer months. But no bake cakes are also lovely because they’re best when they’re made ahead. For crying out loud, Ina Garten has built an entire empire of cookbooks and cooking shows on the concept that you should be able to host a perfect party—and enjoy it along with your guests

Either way, when the weather warms, you’ll be needing lots and lots of graham cracker crumbs. Go ahead and make a double or triple batch of my recipe, and stock up before it gets too hot!

 

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Ingredients

1 box graham crackers 1-pound
2 boxes instant banana pudding 3 1/4-ounce
3 1/2 cups milk
1 container frozen whipped topping 8-ounce, thawed
2 cups of strawberries sliced
1 tub chocolate frosting

Instructions

1. Butter the bottom of a 13×9 pan.
2. Using an electric mixer, in a large bowl, mix pudding with milk and beat at medium speed for 2 minutes.
3. Fold in whipped topping and strawberries.
4. Line bottom of pan with whole graham crackers.
5. Pour half the strawberry/pudding mixture over graham crackers,
6. Repeat with another layer of whole graham crackers on top of pudding layer.
7. Pour remaining half of strawberry/pudding mixture over the graham crackers and cover with another layer of graham crackers.
8. Put tub of frosting in microwave and microwave 30 seconds to 1 minute so frosting is pourable.
9. Pour over cake and spread out evenly.
10. Refrigerate for 24 hours.
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Marinated Pork Loin with Grilled Corn Salsa

Marinated Pork Loin with Grilled Corn Salsa

It’s just about time to fire up those grills for a season of outdoor cooking! But even if you don’t have a grill, you can enjoy this incredible Marinated Pork Loin with Grilled Corn Salsa recipe. I’ll tell you how! It’s a simple recipe that is jam-packed with flavor.The key to the present pork is that the marinade, that is incredibly easy. It’s an equivalent liquid I exploit for smoking pork, cookery pork and for my Slow cookware Carolina-Style force Pork; don’t you simply love recipes you’ll be able to use completely different ways? The marinade is simply four ingredients: Apple acetum, Tabasco, sugar, and water.This time I had a 2 and one 0.5 pound cut of pork, therefore I marinated it within the liquid for concerning three hours. The day I created this it absolutely was cold and really windy, therefore I didn’t fan the flames of my outside grill; I used my indoor grill (story in a very bit). you’ll simply roast this pork rather than cookery it. The instruction contains a note this for you.

We’re awaiting our contractor friend, Jack, to urge freed up from alternative jobs to start out some home renovations. enclosed within the work he’ll be doing for U.S.A. could be a room rework. As a part of that rework, I’ll be substitution my cooktop (which I actually have loathed from the instant I set eyes thereon – another story altogether and I’ll tell you concerning it throughout the renovations).The cooktop is electrical (one Brobdingnagian purpose against it), and it’s a Jenn-Air vogue with interchangeable elements. one amongst those elements could be a grill insert. This grill insert could be a real pain within the backside to wash and there’s just one temperature. Hot. I’m pretty bound that within the twenty years this cooktop has been in use, I’ve used that insert but 5 times.So, I patterned before this mess of associate degree appliance cheerfully, joyfully, and with my most sincere good day heads to the dump, I’d use it an extra time. *big smile*

The first issue I did was to grill the corn for the condiment. I rubbed the clean ears with oil and grilled them till I had some nice char marks all round the ear. Then I cut the corn from the ears and supplemental inexperienced onions, sweet bell peppers, jalapeno, lime juice, cumin and a splash of wine vinegar.For the pork, once it absolutely was marinated, I removed it from the marinade and besprent it with kosher salt and ground black pepper. The cook time can vary counting on however you’re preparation it, however you would like an indoor temperature reading of 145°F. A loin, lyonnaise at 350°F can take concerning twenty minutes per pound.

After letting it rest for about five minutes, it’s ready to slice and serve with the corn salsa. Simple, delicious, beautiful and tasty, you must try this recipe!

 

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Ingredients

1 -2½ pound pork loin
2 cups apple cider vinegar
¼ cup Tabasco sauce
¼ cup sugar
water enough to cover the pork in liquid in a ziplock bag, or bowl.

Instructions

Combine the vinegar, Tabasco and sugar in a bowl, or ziplock bag.
Stir until the sugar dissolves.
Add the pork loin and enough water to completely cover the pork.
Refrigerate for 2-5 hours.
Remove the pork from the marinade and sprinkle with kosher salt and ground black pepper.
Cook (using your desired method: grill, roast or smoke) until the internal temperature reaches 145°F.
Remove from the heat and allow to rest for 5 minutes.
Slice and serve.

Notes

Roasting time at 350°F: approximately 50 minutes (or 20 minutes per pound)

 

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Easy and Healthy Seasoned Grilled Chicken Breasts

Easy and Healthy Seasoned Grilled Chicken Breasts

Marinated and seasoned grilled chicken breasts, so full of flavor, you won’t even notice they’re healthy! This marinade direction I’m sharing nowadays is that the direction I exploit to infuse and season the chicken breasts I grill weekly for meal preparation. As a result of when operating 10-plus hour work days, UN agency needs to return home and create dinner? I’ve even enclosed many dish concepts to travel with these grilled chicken breasts too so you are covered for dinner for the whole week!

If you recognize ME then you recognize that I eat grilled chicken salads for dinner. And that I ne’er get uninterested in it. And that I HATE sauce (it’s a texture factor for me), thus my dish consists of a mixture of butter lettuces and romaine lettuce, some croutons and a grilled misshapen. With however flavor us this chicken is, you don’t even want sauce anyways!

I sometimes grill up a batch of this chicken the night before I’m going back to figure, thus after I get off of labor I will simply get through, knock out my unit chores (get the mail, water the plants, feed the dogs, etc), do a fast exercise then nosh on some dinner. And currently that we tend to area unit transitioning to 12-1/2 hour shifts at work return Gregorian calendar month, meal preparation are even a lot of important!

I don’t have a smoker or fancy BBQ. Just plain oil’ gas grill… Thus i used to be excited to receive Smoking-O’s rings, that area unit designed to feature that smoke and charcoal flavor to food roast on a gas grill! You don’t have to be compelled to pre-soak the Smoking-O’s either such as you do with wood chips…you simply heat your grill up, place a smoke ring on the grill straight from the package, let the ring lightweight and smoke, then you’re in business! Instant flavor supplemental to your food! And then easy…because if I will bang, you’ll be able to do it! Click here to envision Smoking-O’s out and to look at the video on however the merchandise works!

 

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INGREDIENTS

2 pounds boneless skinless chicken breasts, trimmed of excess fat (about 6 breasts)
1 packet McCormick’s Grill Mates Mesquite Marinade
1/2 cup water
1/4 cup Worcestershire sauce
1/4 cup Sweet Mesquite Seasoning
1 tablespoon bacon salt
1 tablespoon garlic pepper
1 tablespoon Lawry’s Seasoning Blend

INSTRUCTIONS

1. In a bowl add the Sweet Mesquite Seasoning, bacon salt, garlic pepper and Lawry’s Seasoning Blend.

2. In a large ziplock bag, add the entire packet of mesquite marinade and the water. Close the ziplock bag and use your hands to work the marinade and water together so they are incorporated.

3. Add one chicken breast into the ziplock bag and sprinkle with a tablespoon of the spice mixture and sprinkle with a 1/2 tablespoon of Worcestershire sauce. Close the ziplock bag and use your hands (on the outside of the bag) to work the chicken breast into the marinade. Continue to add the chicken breasts into the ziplock bag, one breast at a time, sprinkling each breast with the seasoning mixture and Worcestershire sauce. Continue this layering method until all the chicken breasts have been added into the ziplock bag.

4. If you need more liquid, add a little more Worcestershire sauce or water to the marinade. If you want more seasoning in your marinade, add additional amount of desired seasonings. Close the ziplock bag and use your hands to work the chicken into the marinade. Set aside.

5. Make sure your gas grill is clean before turning it on high heat to preheat the grill. After the grill has heated up, place one Smokin-O’s smoke ring on a hot spot on the grill and close the lid. Allow smoke ring to light and smoke (approximately 7-minutes).

6.Once smoke ring is smoking, use tongs to place the chicken directly on the grill. Reduce the heat to medium-high and close the lid. In 7-8 minutes, use the tongs to flip the chicken over. Close the lid and let the chicken cook.

7. Allow chicken to cook for an additional 8-10 minutes. Check chicken and flip again, if needed, or let the chicken cook for a few additional minutes on the second side. Cook chicken until it is completely cooked through, approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165-degrees. Cook time will vary on how thin or thick your breasts are.

8. Once chicken is fully cooked, use clean tongs to remove the chicken from the grill, and place chicken breasts on a plate or in a reusable container (if you are meal prepping). Cover the container and let the chicken rest for several minutes before slicing to eat.

9.Turn off the grill and close the lid. Let the Smokin-O’s ring sit on the grill until it completely burns out.

10. Serve chicken with desired side dishes or on top of a salad.

 

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