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A macaroon (/ ˌ m æ k ə ˈ r uː n / MAK-ə-ROON) is a small cake or cookie, originally made from ground almonds, egg whites, and sugar, [1] but now often with coconut or other nuts. They may also include jam , chocolate , or other flavorings.
The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache, was originally called the "Gerbet" or the "Paris macaron". Pierre Desfontaines , of the French pâtisserie Ladurée , has sometimes been credited with its creation in the early part of the 20th century, but another baker ...
Cake tins (or cake pans in the US) include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking cheesecake. Another type of cake pan is a muffin tin, which can hold multiple smaller cakes. Sheet pans, cookie sheets, and Swiss roll tins are bakeware with large flat bottoms.
The bottom tier, sometimes larger than the others, is the one usually used for rice. Tiffin carriers are opened by unlocking a small catch on either side of the handle. Tiffin carriers are generally made out of steel and sometimes of aluminium, but enamel and plastic versions have been made by European companies.
Philippine coconut jam is known as matamís sa báo (also matamís na báo or minatamís na báo, among other names). The names literally mean "sweetened coconut". It is different from other Southeast Asian versions in that it uses coconut cream (kakang gata, the first and second press of grated coconut meat) and cane sugar extract or molasses (treacle).
Thoothukudi macaroons are basically European macaroons Indianised in Thoothukudi. The macaroon originated in France and Italy but has made its way to different parts of the world. Many of these regions have modified the recipe by adding or modifying the ingredients. Some of the regions have added grated coconut to add a local flavour. In ...
Buko pandan cake, also known as pandan macapuno cake or coconut pandan cake, is a Filipino chiffon or sponge cake flavored with extracts from boiled pandan leaves and frosted with cream with young coconut strips and/or macapuno as toppings or fillings. It is a cake version of the traditional Filipino pairing of buko pandan.
Coco bread is a Jamaican bread eaten on the island and in other areas of the Caribbean.The bread contains coconut milk and is soft and slightly sweet in taste. It is made to be split in half, and is often stuffed with a Jamaican patty or other fillings to form a sandwich.
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