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French Macaroons

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Ingredients
  Crust 1 Cup (16 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Philadelphia cream cheese 6 Ounce, softened
  Orange extract 1 Teaspoon
  Eggs 3 , separated (Reserve Whites For Meringue)
  All purpose flour/Unbleached flour 1 1⁄4 Cup (20 tbs) (Pillsbury's Best)
  Wheat germ 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Chopped dried figs 1⁄4 Cup (4 tbs)
  Chopped dried figs 1⁄2 Cup (8 tbs)
  Chopped nuts 1⁄3 Cup (5.33 tbs)
  Orange marmalade 3⁄4 Cup (12 tbs) (Kraft)
  Meringue 1 Cup (16 tbs)
  Egg whites 3
  Cream of tartar 1⁄2 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Grated orange peel 2 Tablespoon
Directions

Heat oven to 350°F.
Grease 13x9-inch pan.
In medium bowl, by hand, blend brown sugar and cream cheese until creamy.
Add orange extract and egg yolks; mix well.
Lightly spoon flour into measuring cup; level off.
Stir in flour, wheat germ and salt until well mixed.
Press with floured fingers into prepared pan.
Press 1/4 cup figs into crust.
In small bowl, blend all filling ingredients; spread over figs.
In small bowl, beat 3 reserved egg whites and cream of tartar until foamy.
Gradually add sugar; beat until stiff peaks form, about 3 minutes.
Spread meringue over filling; if desired, sprinkle with orange peel.
Bake at 350°F. for 30 to 40 minutes or until light golden brown.
Cool completely; cut into bars.
36 bars.
TIP: Self-rising flour is not recommended.
HIGH ALTITUDE-
Above 3500 Feet:
Prebake crust 8 to 10 minutes; make filling and meringue as directed.
Bake at 350°F. for 20 to 25 minutes.

Recipe Summary

Cuisine: 
French
Method: 
Baked
Servings: 
36

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