macaroon valentines Recipe

lime meringue roulade

| Aga Recipes

Cooking receipe to make lime meringue roulade under category Aga Recipes. You may find some video clips related to this receipe below.lime meringue rouladevegetarian5 egg whites 275g caster sugar 50g flaked almondsfilling:300m1double cream grated rind and juice of 1 small lime2 generous tablespoons

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Fancy Baked Potatoes

| Everyday Recipes

Cooking receipe to make Fancy Baked Potatoes under category Everyday Recipes. You may find some video clips related to this receipe below.Fancy Baked PotatoesRecipe By : Taste Of Home Magazine Dec./Jan. 99Serving Size : 8 Preparation Time :0:00Categories : Potatoes Side DishAmount Measure Ingredient

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chocolate swiss roll

| Aga Recipes

Cooking receipe to make chocolate swiss roll under category Aga Recipes. You may find some video clips related to this receipe below.swiss roll75g caster sugar 3 eggs 50g self raising flour25g cocoa powder3 tbsp raspberry jam a little extra caster sugarGrease and line a 300mm x 220m swiss roll tin.

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Barley Pudding Recipe

| Dessert

Type: Barley Pudding Free Cooking Recipe - Dessert It's alright! Ingredients / Directions 2 cup(s)s barleywashed5 cup(s)s waterboiling1 cup(s) milkscalded4 eggs1 cup(s) sugar1 teaspoon lemon extractsalt To prepare this Barley Pudding Recipefirst boil the barley in the water with salt

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Tag : Pudding

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Type: macaroon valentines Free Cooking Recipe – Miscellaneous

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Ingredients / Directions
4 large egg whites
1 1/2 teaspoon vanilla
2/3 cup(s)s sugar
1/4 cup(s) all-purpose flour
3 1/2 cup(s)s lightly packed sweetened flaked coconut
8 oz semi-sweet chocolate
chopped
3 1/2 tbs butter or margarine In a large bowl beat egg whites with a mixer or whisk until frothy. Add vanilla
sugar
and flour; mix until smooth. Stir in coconut until evenly moistened. On 2 well greased 12- x 15-inch baking sheets
evenly space 1/4 cup(s) portions of dough. Pat each into a flat-topped heart shape about 1/2 inch thick and 3 inches long. Bake in a 325? F. oven until macaroons are golden
about 25 minutes. Switch positions of baking sheets halfway through baking. Transfer macaroons to rack and let cool. Place chocolate and butter in a 1 1\\2 to 2-quart pan; set pan over slightly larger pan filled with about 1/2 inch water. Bring water to simmering over medium heat and warm just until chocolate and butter melt; stir occasionally. Remove pans from heat; keep chocolate mixture over hot water. One at a time
dip half of each macaroon in chocolate
tipping top pan and scraping sides to collect chocolate. (Save leftover chocolate for other uses.) Set macaroons slightly apart on waxed paper placed on a 12- x 15-inch baking sheet. Chill
uncovered
until chocolate hardens
about 45 minutes. Serve
or wrap each airtight in plastic wrap
then chill up to one week

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