BAKE If you're already tired of pumpkin pie and the #PSL, try this pumpkin panna cotta tart with a gingersnap
macaroon crust.
Meanwhile, I'm grateful to Driscoll's for the coupons so I could get my fall raspberry fix in — of course I ate some fresh but I saved enough to make these awesome low carb raspberry cheesecake bars with a coconut
macaroon crust.
Not exact matches
I got a little inspiration from a fellow blogger who made a
macaroon pie
crust.
So I go all out for fillings and using
crust alternatives: cookie and graham cracker, or crumbles and grunts, or pies like this, but the
crust would be a
macaroon cookie
crust that I had made.
Hey — you could try adding an egg white to the mixture — that would make the
crust more like a
macaroon.
As with the other
macaroons, these cookies are soft and chewy on the inside with a crisp
crust on the outside.
The crunchy
crust for this creamy pie is like a giant coconut
macaroon.
For a chewier, more
macaroon - like texture, simply cook the
crust 5 minutes less.
This twist on a classic coconut cream pie is made with a press - in
crust of coconut
macaroon dough that makes it naturally gluten - free and totally delicious.
This step stabilizes the whites and gives the
Macaroons a crisp outer
crust.
I used this filling recipe to fill a «
crust» adapted from a Paleo
macaroon recipe.
HIGHLIGHTS • Well - versed in the use of fondant and buttercream to provide a clean and smooth finish to cakes and cupcakes • Highly skilled in baking items such as cakes,
macaroons, breads, cookies and pastry • Adept at aptly measuring and weighing ingredients such as flour to prepare batters, doughs and fillings • Competent in rolling, kneading, cutting and shaping dough and fondant to form sweet rolls, pie
crusts, cake coverings and tarts