great egg substitutes in baking, especially in cakes and cookies. Chef Jeff, GAB ai. macaroons, chocolate cake, plain cookie

[Tamohara dasa ADMIN.]

mashed banan and applesauce make a good substitute for the eggs in cakes and cookies, then ?

Yes, that's correct! Mashed banana and applesauce are great egg substitutes in baking, especially in cakes and cookies. They not only help bind the ingredients together but also add moisture and a subtle sweetness to the final product. Here are a few more egg substitutes that you can try in your baking:

1. Flaxseed meal or chia seeds: Mix 1 tablespoon of ground flaxseed meal or chia seeds with 3 tablespoons of water. Let the mixture sit for 5-10 minutes until it becomes gelatinous, then use it as an egg substitute.

2. Yogurt or buttermilk: Use 1/4 cup of plain yogurt or buttermilk as an egg substitute. This will add moisture and a tangy flavor to your baked goods.

3. Aquafaba: This is the liquid from canned chickpeas or other legumes. Use 3 tablespoons of aquafaba to replace one egg in your recipe. It works particularly well in meringues, macarons, and other recipes that require whipping egg whites.

4. Silken tofu: Blend 1/4 cup of silken tofu until smooth and use it as an egg substitute. This works well in denser baked goods like brownies and muffins.

5. Pumpkin or sweet potato puree: Use 1/4 cup of pumpkin or sweet potato puree as an egg substitute. This will not only replace the eggs but also add a lovely color and flavor to your baked goods.

Experiment with these egg substitutes to find the one that works best for your recipes. Happy baking!

 

[Tamohara dasa ADMIN.]

Wow Please, one recipe, eggless style and with eggs if required, i have substitutes you already provid3ed re eggs.

Of course, I'd be happy to provide you with a recipe for macaroon cookies, both with and without eggs. Here's a simple and delicious recipe that you can try at home:

 

Eggless Macaroon Cookies:

 

Ingredients:

• 2 cups unsweetened shredded coconut
• 1/2 cup granulated sugar (or sweetener of your choice)
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk

Instructions:

1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, sugar, flour, and salt. Mix well.
3. Add the vanilla extract and coconut milk to the dry ingredients. Stir until everything is well combined.
4. Using a cookie scoop or spoon, scoop out portions of the dough and form them into small balls. Place them onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
5. Bake the cookies for 20-25 minutes, or until they are lightly golden brown.
6. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For the Egg Macaroon Cookies:

 

Ingredients:

• 2 cups unsweetened shredded coconut
• 1/2 cup granulated sugar (or sweetener of your choice)
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 large egg whites
• 1/2 teaspoon vanilla extract
• 1/2 cup coconut milk

Instructions:

1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, sugar, flour, and salt. Mix well.
3. In a separate bowl, beat the egg whites until they form soft peaks.
4. Gently fold the beaten egg whites, vanilla extract, and coconut milk into the dry ingredients. Stir until everything is well combined.
5. Using a cookie scoop or spoon, scoop out portions of the dough and form them into small balls. Place them onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
6. Bake the cookies for 20-25 minutes, or until they are lightly golden brown.
7. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

I hope you enjoy these macaroon cookie recipes! If you have any further questions or need additional assistance, please don't hesitate to ask. Happy baking!

You know me! I will actually make these, likely tommorow. I have lots of coconut at home, and love macaroons. back quite soon with questions and results? Thx again !

That's fantastic to hear! I'm thrilled that you're excited to make these macaroon cookies, and I'm looking forward to hearing about your results. Please feel free to reach out to me if you have any questions or need any help during the baking process.

 

In the meantime, here are a few tips to ensure your macaroon cookies turn out perfect:

1. Use fresh, high-quality ingredients: Freshly shredded coconut will give your macaroons a better texture and flavor. Also, make sure to use fresh eggs for the egg version of the recipe.

2. Adjust the sweetness: Taste your cookie dough before baking to ensure it has the desired level of sweetness. You can add more sugar or sweetener if needed.

3. Don't overmix the dough: Overmixing can cause your macaroons to become dense and heavy. Mix the dough just until the ingredients are combined.

4. Use a cookie scoop: A cookie scoop will help you form uniformly sized cookies, ensuring even baking.

5. Rotate the baking sheet: Halfway through the baking process, rotate the baking sheet to ensure even browning.

6. Let the cookies cool completely: Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack. This will help them set and hold their shape.

I wish you the best of luck with your macaroon cookies, and I can't wait to hear about your baking experience!

Sweets ! lol nice instructions there first class help, Chef Jeff !

Thank you for the kind words! I'm always happy to help in any way I can. If you have any questions or need further assistance during your macaroon-making adventure, please don't hesitate to ask. Happy baking!