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Mini Macaroons with Emmental recipe

Mini Macaroons with Emmental recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Macaroons

These are the perfect finger food for dinner parties. Enjoy with a glass of wine.

3 people made this

IngredientsServes: 6

  • 1 pinch of salt
  • 1 tablespoon curry powder
  • 100ml creme fraiche
  • 130g caster sugar
  • 200g Emmental cheese
  • 215g blanched almonds
  • 6 egg whites
  • 300g caster sugar

MethodPrep:45min ›Cook:15min ›Ready in:1hr

  1. Add the egg whites and salt to a bowl and beat until stiff. Beat in 130g caster sugar until stiff and shiny.
  2. Process the almonds with 300g caster sugar, curry powder and a little salt in a food processor. Sift.
  3. Gently fold the ground almonds into the meringue. Keep folding the mixture until you get to the ribbon stage. Fill a piping bag with the mixture.
  4. Pipe about 1 teaspoon of the mixture onto baking parchment to make the macaroon. Let macaroons sit for 15 minutes at room temperature. This will allow a crust to form.
  5. Meanwhile, preheat the oven to 160 C / Gas 2 1/2. When the 15 minutes are up, bake macaroons for 10-15 minutes.
  6. Remove macaroons from oven and baking parchment. Set aside.
  7. Make a spread by mixing together melted Emmental and creme fraiche.
  8. Use 1 teaspoon cheese spread to glue two macaroons together. Cool and refrigerate before serving.

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Recipe Summary

  • 3 egg whites
  • ¼ cup white sugar
  • 1 ⅔ cups confectioners' sugar
  • 1 cup finely ground almonds

Line a baking sheet with a silicone baking mat.

Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.

Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.

When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.

Preheat oven to 285 degrees F (140 degrees C).

Bake cookies until set but not browned, about 10 minutes let cookies cool completely before filling.

Custaroons Recipe

Custaroons Recipe or Lecheroonsis two desserts in a single bite. A perfect treat for people with a sweet tooth, a custaroon is a combination of creamy custard (leche flan in familiar terms) and coconut macaroon. A single bite will take you to cloud nine with its chewy and buttery macaroon crust in the top layer. Then savor that creamy and rich custard in the bottom layer which melts in your mouth. It comes in small, bite-sized pieces which will definitely satisfy your sweet cravings.

Custaroons are made of the simplest ingredients. All you need are fresh large eggs, melted butter, sweetened condensed milk, vanilla extract and finely-processed desiccated coconut. After mixing all the ingredients well, pour the batter into small cupcake molds.

Use the bain marie method, which involves using a hot water bath used to cook this delicate pastry. Then bake the custaroons in a preheated oven at 350F for about 20-25 minutes. After baking, let them cool and serve them at room temperature, or better yet when they have cooled long enough.

What&rsquos more, you can also start a business in making these irresistible sweet treats especially for this coming Holiday season. You may even innovate and put flavors for your custaroons like cheese.

All of the ingredients for making these delicious Custaroons roughly cost P150. With an SRP of P80 &ndash P100, you can have a projected profit of P90 per container.


Preheat oven to 160°C/320°F/Gas Mark 3.

Line two baking sheets with baking paper. Place icing sugar and ground almonds into food processor. Mix to make fine mixture and sift into bowl.

Place egg whites into non-stick bowl and add pinch of salt. Whisk to soft peaks and gradually add sugar until thick and glossy. Divide this mixture into two bowls and add food colouring accordingly.

Fold half the almond and sugar mixture into the macaroon mixture with spatula or metal spoon. Fold in remaining half until thick and shiny. Spoon into piping bag fitted with 1cm-plain nozzle.

Pipe small equal rounds of mixture about 3cm from each other on baking sheets. Put baking sheets gently on work surface and leave for 10-15 mins to form light skin. Bake for 15 minutes and remove from oven to cool.

Beat together butter, icing sugar and flavouring to make buttercream filling. Spoon or pipe on to macaroon and top with other half.

Melt cream and chocolate in bowl over simmering water to make ganache. Stir until combined, then remove from heat and continue stirring until cooled and thickened. Leave to cool before filling macaroon as before.

Recipe Summary

  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 1 egg white, whipped
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons almond extract
  • 1 (14 ounce) package flaked coconut

Preheat oven 325 degrees F. Line baking sheets with foil grease and flour foil. Set aside.

In large bowl, combine sweetened condensed milk, egg white, extracts and coconut mix well. Drop by rounded teaspoonfuls onto prepared baking sheets slightly flatten each mound with a spoon.

Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool) cool on wire racks. Store loosely covered at room temperature.

Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.


  • 100g ground almonds
  • 100g icing sugar
  • 125g caster sugar
  • 75g, plus 30g egg whites
  • liquid or powder food colouring

For the buttercream filling:

  • 200g caster sugar
  • pinch of salt
  • 100g egg white
  • 250g unsalted butterfood flavourings, such as raspberry, strawberry, lavender and violet
  • 1cm large plain piping tube
  • large piping bagbaking sheets, lined with baking parchment


I’ve shared so many macaron recipes on my blog and I’ve highlighted different aspects of making macarons in every post.

So if you’d like to dive deeper into certain areas, check out the following posts:

    – Macaronage – Using different nut flours and nut flours in general – Food coloring – Shaped macarons – Using cocoa powder – French meringue – Maturing and storing – Piping technique – Baking, how to prevent browning, etc – Using freeze-dried fruits

  • You need to count 1 Point per portion of this Coconut Macaroons recipe if you’re on WW Green.
  • You need to count 1 Point per portion of this Coconut Macaroons recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Coconut Macaroons recipe if you’re on WW Purple.

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We use Sukrin Gold which is an all-natural granulated stevia sweetener alternative to sugar with zero calories.

Sukrin Gold doesn’t have that strange after taste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar – which makes it really easy to substitute in recipes like these Strawberry Oat Muffins.

If you are using a powdered sweetener, then please check how it compares to sugar. In some cases, you’ll need to use less as powdered sweeteners weigh less.

That being said, you don’t have to use Sukrin – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly and Natvia.

We highly recommend an electric whisk for this if you don’t want to be standing for hours getting nowhere fast.

This post contains affiliate links: what this means

You can also pick up Natvia as an alternative to Sukrin.

You can pick this electric whisk on Amazon quite cheaply.

This Easy Coconut Macaroon Crust Will Improve Any Tart

I am speaking now to the lazy bakers, the sweet-tooth havers who, despite their love and desire for dessert, would do close to anything to avoid rolling out a fussy round of pastry: I hear you, I am you, and I have a new favorite solution.

Press-in crusts have long been marketed to our kind. The preeminent pie- and tart-base work-around, they’re crumbly mixtures dumped unceremoniously into baking vessels—no delicate transferring of dough from floured surface to pan—and smushed into every corner using the pads of your fingers before baking. Some press-in crusts are cookie- or graham-cracker-crumb-based, some are made from ground nuts, and still others are technically shortbread. They are all easier to pull off than a classic pastry crust, but usually the time and effort you save catches up with you when you take your first bite. A press-in crust is fine, maybe even good, but always plays second fiddle to your tart filling of choice.

A whole new kind of cookie crust.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Unless we’re talking about this press-in crust, which is worth the price of tart admission all by itself. It doesn’t require a food processor or cutting butter into flour. It’s uniquely flavorful, texturally surprising, and gluten-free, if that’s your bag. You very well may have all of the ingredients ready and waiting in your pantry right this minute.

Please welcome to the stage: coconut macaroon crust.

Coconut macaroons are regulars in my rotation of very easy, limited-ingredient back-pocket baked goods mostly because I don’t need a recipe to make them. While they can flex to accommodate whatever you have in your baking cabinet, basic macaroons are just shredded coconut held together with sugar and egg whites, dropped in heaps on a sheet pan or packed into balls. With the addition of a little butter, the mixture can be pressed into a well-greased tart pan or pie plate the same way a graham cracker crust would, and baked to create the perfect home for a fruity, chocolaty, caramelly, or custardy filling.

Mix and match fillings with a coconut macaroon crust to create a combo that feels just right for the occasion—like this salted caramel chocolate tart.

I came across a coconut macaroon crust for the first time as part of this pie, the brainchild of Tandem Coffee and Bakery’s resident pastry genius Briana Holt. I’d planned to make a chocolate ganache tart for a party a few years ago, but the original recipe’s flaky pastry base wouldn’t work some of the guests were keeping kosher for Passover, so I needed an alternative. Subbing in Holt’s crust meant no extra trip to the grocery store and dirtying just one bowl. After I pulled it from the oven, all golden brown and tropically fragrant, I knew it would become a fixture in my tart game. Ever since, it’s been my go-to press-in option, surprising me over and over with its versatility and ease. It has never let me down.

What should you use to fill your coconut macaroon crust? Absolutely anything that requires a blind bake—that is, a recipe that tells your to make your shell before you fill it. Unlike pastry, a coconut macaroon crust only needs 15 to 20 minutes in the oven, so it’s perfect for tart fillings that sit at room temperature, chill, or freeze to set rather than those that need additional bake time.

Try it with a basic ganache or one with fun extras a lemon or berry curd or lemon meringue a custard tart with fruit toppings an ice cream, cream cheese–based, or frozen tart or go the original cream pie route with coconut or banana. Depending on the route I’m taking, sometimes I add the layer of chocolate that Holt’s recipe calls for spreading over the baked crust before filling it, and sometimes I skip it. Either way, every bite is like eating a cookie and a tart at the same time, which in my opinion puts all other crumbly press-in crusts to shame.

Coconut Macaroon Success Tips

  1. Pulse your shredded coconut in a food processor to really break it down. This helps create a tighter and more compact coconut macaroon.
  2. Use a mixer. Beat the ingredients together with a mixer before folding in the coconut. Beating the dough creates deliciously fluffy volume, something whisking by hand just won’t get you.
  3. Make sure there is no remnants of egg yolk whatsoever. Just egg whites.
  4. Avoid over-baking. Only a precise 20 minutes, or until golden brown. Over-baking will dry out your coconut macaroons.
  5. Use a cookie scoop for perfectly shaped cookies. This medium cookie scoop works wonderfully. You’ll want 1.5 Tablespoons of dough per cookie.

Macaroons can be dressed up in so many different ways. While they’re absolutely incredible plain, I love dipping the bottoms in melted dark chocolate. Other varieties:

  • Chocolate almond macaroons: Pictured above! Instructions in the recipe notes.
  • Sprinkle loaded macaroons: Carefully fold 1/2 cup sprinkles in the coconut macaroon dough.
  • White chocolate cranberry macaroons: Add 3/4 cup of dried cranberries into the dough when you add the shredded coconut. Melt 4 ounces of pure white chocolate and drizzle over cooled macaroons.

If you’re looking for a moist and chewy coconut macaroon with a toasty exterior, you’ve come to the right place. When you’re feeling fancy, dress the simple recipe up with any of my suggested varieties in the recipe notes.

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