|Food Color and Appearance|
|by John B. Hutchings|
This book describes the philosophy of total appearance of food, the factors comprising it, and its application to the food industry.
1 - 10 of 17 for colored macaroons
Result Page: 1
Melt marshmallow in ... over mixture of macaroon coconut and vanilla, then color as desired. Shape ... in chocolate or summer coating of various colors.
Knead all ingredients together except for 1 small pkg. Jello and refrigerate for several hours or overnight. Mold into the shape of a strawberry. ...
Place egg in ... mixture into each Macaroon Tart Shell. Top ... pan on a wire rack. Remove from pan, and cool completely on a wire rack. Yield: 1 dozen.
Whip cream; add ... Fold in crushed macaroons and nuts. Spread ... (greased). Drop sherbet by scoop on this and sprinkle rest of mixture on top. Freeze.
Preheat oven to 350 degrees. Combine crust ingredients. Press into the bottom and sides of an ungreased 9 inch pie pan. Bake 10 minutes. In a heavy ...
Beat egg whites, ... almond extract, food color and coconut. Heat ... about 25 minutes. Cool 10 minutes. 3 1/2 to 4 dozen cookies. 45 calories per cookie.
Blend together with ... coconut and vanilla. Color with cake coloring ... very moist and macaroons will not set ... Christmas treats when colored red and green!
Preheat oven to ... plus a few drops of food color. Drop by spoon on cookie sheet. Bake 15-20 minutes until light brown. Cool and peel from cookie sheet.
Mix dry ingredients; set aside. Cream butter and cheese; add sugar and almond extract; beat until fluffy. Gradually beat in flour mixture and ...
Combine all but the sherbets. Place 1/2 the mixture in a large cake pan. Dot the sherbet over the mixture. Spread slightly. Cover with remaining ...
Result Page: 1
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