Disaronno Coconut Macaroon Tortoni Food

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TORTONI

2022-07-30



Tortoni image

Tortoni, a frozen mousse speckled with crushed macaroons, became the rage in Paris in the early 19th century, wended its way to America, where it found a ravenous following, and then evaporated from our culinary memory.

Provided by Amanda Hesser

Categories     dessert

Time 1h

Yield Serves 8

Number Of Ingredients 5

Ingredients:

  • 12 macaroons (see recipe for Apple Crisp, or use store-bought)
  • 3/4 cup sugar
  • 3 eggs, separated
  • 1 teaspoon vanilla
  • 2 cups heavy cream

Steps:

  • Preheat the oven to 250 degrees. Break the macaroons into pieces and toast them on a baking sheet until golden, dry and crumbly. Let cool. Grind to fine crumbs in a food processor. You need about 1 cup.
  • Combine the sugar and 3/4 cup water in a small, heavy saucepan and bring to a boil. Cook until the syrup reaches 230 degrees on a candy thermometer.
  • Meanwhile, in a mixer, whip the egg whites until they form firm peaks. By hand, whip the yolks until fluffy. In the mixer bowl, fold together the whites and yolks.
  • When the sugar is ready, turn on the mixer to medium speed and, with it running, slowly pour in the syrup in a fine thread. Reduce the speed to low and whip until the mixture cools to room temperature. Mix in the vanilla.
  • Whip the cream and fold it into the egg mixture.
  • Line the base of a 2-quart soufflé dish (or other mold) with parchment. Spoon half the crumbs into the base. Cover with the mousse. Top with the remaining crumbs. Cover with plastic wrap and freeze overnight.
  • Dip the base of the dish in a bowl of hot water. Run a knife around the edge of the mold, then invert onto a plate. Cut into wedges.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 9 grams, Carbohydrate 43 grams, Fat 32 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 21 grams, Sodium 133 milligrams, Sugar 37 grams, TransFat 0 grams

DISARONNO COCONUT MACAROON TORTONI

2011-04-26



Disaronno Coconut Macaroon Tortoni image

I had the pleasure of discovering this great Italian ice cream at a restaurant in Chicago, called the Chicago Pizza and Oven Grinder, yummmmmmy! Well, since I don't live there and can't live without this delicious dessert, I created this one. This tortoni is so decadently smooth and creamy and the DiSaronno takes it to another level! My gourmet adult daughter says it's the best thing she has ever eaten!

Provided by Diane in Nebraska

Categories     Ice Cream

Time 2h

Yield 30 scoops, 15 serving(s)

Number Of Ingredients 10

Ingredients:

  • 3 cups soft coconut macaroons, chopped
  • 2 cups sliced almonds
  • 1/2 cup water
  • 1 cup sugar
  • 7 egg yolks
  • 1/2 cup amaretto liqueur (DiSaronno)
  • 3 cups whipping cream
  • 2 teaspoons vanilla extract
  • 2/3 cup powdered sugar
  • 1 (10 ounce) jar maraschino cherries

Steps:

  • Chop the macaroons (the macaroons I buy are the soft macaroons from Target, chocolate dipped ones or plain ones).
  • Place on a parchment or foil lined cookie sheet and bake them at 225 degrees for 45 minutes or until lightly browned, stirring several times while baking. You want then dried and crunchy.
  • Cool and place in Ziploc bag.
  • Toast the sliced almonds until lightly browned.
  • Cool and then coarsely crush them.
  • Mix them in with the toasted macaroons.
  • Freeze the macaroon/almond crumbs until needed (this can be done hours/days in advance or while you are making the sugar/water/egg mixture and it's cooling). I will usually double this part of the recipe and keep a bag for later. It's a time saver for when I make it again.
  • Boil the water and sugar until it reaches 235 degrees (if you don't have a thermometer, until the syrup spins a thread when dropped from the tip of a spoon), this will take a little while, be patient.
  • Just before sugar water is to temperature, beat the egg yolks with mixer until it starts to get pale and fluffy.
  • Drizzle the hot syrup into eggs gradually while beating.
  • Cook the egg mixture over a double boiler for 7 minutes while constantly mixing on a low speed.
  • Whip into the egg mixture 1/4 cup of DiSarrono (if you prefer no alcohol you can substitute 1 tsp almond extract).
  • Chill in refrigerator for 40-50 minutes.
  • In a large mixing bowl, whip the cream, vanilla and powdered sugar (and 1/2 tsp almond extract for no alcohol recipe) until stiffly whipped.
  • Whip in 1/4 cup DiSaronno.
  • Remove egg mixture from refrigerator and mix in 2 1/2 cups macaroon/almond crumbs.
  • Gently fold-in egg/macaroon mixture into whipped cream mixture.
  • Place foil cupcake wrappers or pretty martini/parfait glasses or serving dishes on cookie sheets.
  • Using a large ice cream scoop or spoon, mound individual portions into each dish.
  • Crush remaining macaroon/almond crumbs and sprinkle generous amount on top of each portion.
  • Place one cherry on top of each one.
  • Freeze for at least 4 hours.
  • After tortoni is frozen, place servings into large Ziploc bags and keep in freezer and use as desired.
  • This Tortoni can be frozen in a single resealable container. Just scoop frozen tortoni into serving dishes and sprinkle with crumbs and place cherry on top.
  • Note: copy cat recipe for DiSaronno works well for this Tortoni. 1/2 cup sugar, 1/4 cup dark brown sugar, 3/4 cup boiling water, 1/2 cup dark corn syrup, 1 1/2 cups 80-proof vodka, 1 tablespoon pure almond extract, 1 teaspoon vanilla. Mix sugars and boiling water in glass pitcher or bowl. Stir until dissolved. Add corn syrup, stir well. Add vodka, almond and vanilla extracts. Cool and store in sealed container (empty vodka bottle re-labeled). Makes 3 cups.

TORTONI

2007-02-18



Tortoni image

A wonderful Italian ice cream dessert I discovered when I worked at a banquet hall as a teen. Prep time does not include freezing.

Provided by JenniferK2

Categories     Frozen Desserts

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients:

  • 1 quart vanilla ice cream, softened
  • 1/4 cup pecans, chopped and toasted
  • 4 tablespoons maraschino cherries, chopped
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla
  • 8 teaspoons whipped cream
  • 8 maraschino cherries

Steps:

  • Scoop ice cream into a bowl; stir until smooth but not melted.
  • Stir in pecans, chopped cherries, rum extract and vanilla.
  • Spoon into foil baking cups; freeze until firm.
  • To serve, garnish each with 1 t whipped cream and a cherry.

Top Asked Questions

  1. How do you make macaroons with Tortoni?
    Tortoni, a frozen mousse speckled with crushed macaroons, became the rage in Paris in the early 19th century, wended its way to America, where it found a ravenous following, and then evaporated from our culinary memory. Preheat the oven to 250 degrees. Break the macaroons into pieces and toast them on a baking sheet until golden, dry and crumbly.
  2. What are marzipan macaroons?
    These chocolate-dipped macaroons originated in the German city of Lübeck, according to recipe creator nch, which is famous for its marzipan. Ingredients like rum and lemon zest add a uniquely tasty flavor. These easy cookies have stood the test of time: "This is a recipe that we made on the farm in the 30s," says recipe creator Juanita Peek.
  3. What are Paleo coconut macaroons and should you try them?
    "Easy and quick." "Paleo coconut macaroons are one of the simplest treats to prepare when you need a sweet recipe that's easy to make and only requires a few simple ingredients," says recipe creator Little Bites of Beauty . I enjoyed dipping these in a delicious cherry smoothie."
  4. How do you make chocolate-dipped coconut macaroons?
    To make chocolate-dipped coconut macaroons: Chop 170 g chocolate (1 cup) and place in a microwave-safe bowl. Microwave on medium, stirring every 30 sec until almost melted, 2 to 3 min. Remove and stir until smooth. Dip bottoms of cooled macaroons in chocolate and place on a parchment-lined baking sheet until chocolate sets.

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