Pressure Cooker Recipe for Macaroni

best electric pressure cooker

Macaroni and Cheese also known as mac and cheese is a famous western delicacy everyone is crazy about. Can’t find a restaurant or shop in your place that sells macaroni? Is macaroni expensive in your place? Want to try cooking it for yourself? Don’t worry, we found a great pressure cooker recipe for macaroni you can cook in your own kitchen.

Tools and Equipment:

1. 6-quart pressure cooker
2. Grater
3. Tablespoons
4. Teaspoons
5. Broiler
6. Broiler-safe dish
7. Spatula
1. 1 lb. of dried elbow macaroni
2. 2 tbsp. of butter
3. 1 tbsp. of yellow mustard
4. 1 tbsp. of hot pepper sauce
5. 1 tbsp. of Diamond Crystal Kosher salt or 2 tsps. Of table salt
6. 4 cups of water
7. 1 can or 12 oz. of evaporated milk
8. Extra-sharp cheddar cheese
9. Parmigiano cheese
10. Breadcrumbs

Preparatory steps:

1. With a grater, shred 16 oz. of extra-sharp cheddar cheese and 6 oz. of Parmigiano cheese.
2. Open one can evaporated milk.
3. Prepare the ingredients.

Cooking Steps:

1. Start by cooking the pastas and spices in a pressure cooker. Mix the dried elbow macaroni, 2 tablespoons of butter, 1 tablespoon of hot pepper sauce, 2 tablespoons of table salt or 1 tablespoon of Diamond Crystal Kosher salt, and four cups of clean water into the saucepan. Close the pressure cooker by locking the lid and cook the ingredients for four minutes. After four minutes, quick release the pressure and finally open the cover of your pressure cooker.

2. Add the evaporated milk and cheese. Do not turn off the heat of the stove. Instead, lower it down or put it into a keep warm mode. After that, pour the evaporated milk to the mixture and properly stir. If you take a bite of one strand of pasta, it should be cooked to be firm to the bite. If you think the pasta is still hard, you can stew it for a few minutes more. A handful at a time, pour both the shredded cheddar and Parmigiano cheese and properly stir with the mixture. Make sure the cheese is fully melted before adding another handful.

3. Finish it by putting breadcrumbs and broil. This is not a necessary step. Put the macaroni in a 3-quart plate safe for broiling. Make sure the surface is leveled. Evenly sprinkle the bread crumbs over the macaroni dish. Broil it until the toppings are fully toasted which is about five minutes. During the process, you can observe that the breadcrumbs will quickly turn from pale to golden then finally brown.

Cooking Reminders:

1. Four cups of water is good for one pound or 16 ounces of pasta.
2. You don’t need to drain the pasta since the pasta will drain the water while cooking.
3. If you like hot sauce, you can serve it with the macaroni and cheese. You can also add more mustard.

You might not end up with a good result. But with practice, you will be able to perfect this pressure cooker recipe for macaroni. Make sure to follow every step and measurements to be able to have a delicious Mac and Cheese. Overall, cooking macaroni and cheese can be done in different ways. Not only will you be able to cook great food but also enjoying doing it. Refer electric pressure cooker reviews blog for more recipes and tricks.


5 Must Eat Macaron Recipes and Their Baking Tips


Macaron are sweet version of pulpy burger, the basic difference is it is sweet (pastry) and do not have those tasteless bread as base support. They are quite versatile in color and have attractive features filled with goodness of almonds which can magnetically draw even that non-foodie person towards themselves. But do not confuse them with Macaroon, as apart from that extra “o”, they have coconut and are quite hard and crispy. If this few descriptions are gearing up your salivary duct and your untamable tongue is again betraying your directions then listen to your tongue and try out this French delicacy. You will surely like it. Here are 5 must eat macaron recipes. Go through and get inspired:

5 Best macaron recipes out there in the Paris market are:

  • A La Cuisine: Matcha-chestnut, caramel-fleur de sel, and toasted sesame macarons. Sesame with chesnut gives a hypnotizing flavor. One of most tried macaron in town.
  • Chubby Hubby: You can try this macaron dish with your hubby. The caramelizing aroma gives a mushy mushy feel.
  • David Lebovitz: This is choclolate cuddling macaron. Anything which has chocolate inside it, do not demands any further descriptions. It is self competent to drag you towards itself.
  • Food beam: it has a romantic rose touch; you can impress your first date with this charming macaron.
  • Kitchen Mushings: This is age old mother special macaron and is all time favorite, which has no extra added glamor but are quite tasty.

Following are few tips to nail the art of baking these macarons perfectly: 

  • Proportions: In macaron recipes the initial grinding, mixing and composition is same. But it is the composition which plays the crucial role in giving birth to physically normal yet genetically delicious macrons. So be specific about it mixing ration, like you are working in a chemistry lab.
  • Evenness: Fineness in the mixture is very important to get that smooth pulpy texture, so if you spot any lump in your almond and icing sugar then do not take a chance, smash them thoroughly again.
  • Egg and its age: Old is gold, this logic is quite effective in macaron preparation. Eggs with passing days of age are much more competent to draft out exact macaron. Fresh egg’s white usually results in fragile or muddy type macaron, they do not have the strength to hold things in their right orientation.
  • Mixing: Use wooden spatula for beating the mixture and if the tips of macaron are showing some disturbance then used your wet fingertips to tame them. You can also employ water to remove macrons from parchment paper, after successful accomplishment of baking.
  • Temperature: To not over cook it. Standardize your temperature
  • Standing time: After baking, allow macrons to breathe for a day. Allow them to stay alive for sometimes as this increases their inherent taste.

When you are in the fashion city Paris, then for a day forget about out calorie intake and go out of fashion and indulge into lovely sweet cookies. You can also try these 5 must eat macaron recipes at your place, if your kitchen is well equipped with an oven. The only thing you need to take care is the filling; it demands uniformity and ratio of proportions. Initially they may appear flat but precision will gift you those discoidal color pop macaron.

how to cook deep fried macaron

deep fryer reviews

Macarons are one of the most popular types of pastries. The fact that these pastries are French is however something that challenges a lot of people. Most people are not able to get their macarons to look and taste exactly or better than the French type. Making these pastries requires you to be careful in following all the steps indicated in the recipe. It is not just a matter of getting a recipe and trying to come up with a macaron. You need to be perfect in following everything through. You will have to use a great deep fryer to cook this and to buy the best deep fryer, please use this site.

Below are instructions on how to cook deep-fried macarons for home use.

1. Making the batter

When making the batter, there are several things you need. Some of these include; a cup of sugar, almond powder(1/2cup), 3 tablespoons of cocoa powder and two eggs. When it comes to the sugar it is advisable to use both powdered and granulated sugar in order to create a unique sweet taste. This is however optional. To make the batter, you need to blend the powdered sugar, almond powder and cocoa to a fine mix in one bowl. Once this is done, the next step is to use a different bowl for the eggs and beat them to a fine consistency. This should be followed by adding the granulated sugar which should also be stirred to uniform consistency. Finally mix the two batches and make sure the egg white mixes well with the dry ingredients. Once the batter is ready, deep fry them in small amounts to make circular shapes. It is important not to deep fry too much of the batter since you are looking to have a flat shaped macaron. Presto 05442 CoolDaddy Cool-Touch Deep Fryer is the best fryer for macarons as well. When you choose to make deep fried macarons it is important to use the right best deep fat fryer reviews for home. If you are health conscious then read best air fryer reviews.  This fryer is small in size, easy to use and it causes minimal messes. The fryer also has adjustable temperature controls that are very important to ensure you do not burn your macarons.

2. Preparing prune fillings

If you decide to use prunes for the filling. It is important to cut them into small pieces and pour hot water on them. This is important because it softens them. Let the prunes sit for a few minutes then drain the water. Once this is done, melt some chocolate milk and Armagnac, mix them to a uniform consistency and add them to the prune.

3. Chocolate filling

Making the chocolate filling is the easiest part of making the macarons. All you need to do is melt the chocolate in a pan after melting some cream and syrup on the same pan. Once the chocolate has melted, you need to stir it until it is smooth and leave it to rest before using it.

4. Assembling

The final step of preparing the macarons is assembling them. In this step, you need to fill them and press them against each other like a sandwich. The chocolate works best on the surfaces. Once this is done, store them in an airtight container for 5 days. This will make them crunchier and sweeter.

In conclusion, it is very important to have all the ingredients and equipment necessary in order to get good results. The deep fryer is the most important part since it determines whether or not your macarons are cooked at the right temperature.

Are You Guilty of Making These 5 Mistakes while Cooking Macaron?

As you embark on the much dreaded spree of cooking macarons with the backlogs of failed attempts once again, you find yourself pondering over what could possibly go wrong. You are ready with a stock of the requisite ingredients, kitchen equipment and a dedication to match and you think you’re good to go, right? Wrong. With macarons, you should beware of making a few mistakes that may seem petty and avoidable at first but are in reality easy to commit. On the brighter side, you can always hope for macarons that look professionally cooked once you learn to evade these mistakes. So are you guilty of making these 5 mistakes while cooking macaron?

Using undefined icing mixture rather than icing sugar

Icing mixture that comes in a packaged form comprises of several undefined components in a disproportionate concentration. Thus using it as a substitute to icing sugar may actually disturb the entire form and texture of the macaron. Good quality icing sugar is a balanced mixture of confectioners’ sugar and corn starch.

Doing a shabby job of beating the eggs

Eggs whites form the base of the macaron so you should take care to beat them sufficiently enough until they become foamy. After this you can proceed to add the caster sugar. To form those perfect macaron domes, you should beat this mixture until it solidifies into a thick and glossy paste.

Using less macaronnage

To prevent your macarons from looking like meringues, ensure to stuff in adequate amounts of macaronnage, else the batter will enclose excessive air within and simply spoil the flavour. While making the macaronnage, ensure to process the batter and lather it on the sides of the cooking bowl. Repeat this process multiple times. The battering bit is important since it determines the integrity of the macarons.

Using fresh egg whites

However much new age recipes hark about using fresh ingredients, they all have to agree that when it comes to macarons at least, it is your safest bet to use egg whites that are a day or two old. Seasoned makers always recommend using old egg whites as they yield appealing macarons. This is simply because old egg whites lower the moisture trapped inside without compromising on the integrity of protein bonds. This helps in working up macarons which are more flexible and thus more palatable.

Over-drying the batter

Over-dried batter is the surest way to land up with hard macarons. Since over-drying reduces the surface elasticity of the macarons, if the batter is too dry, cracks will appear on the surface upon baking. Usually over-drying is the consequence of extra thick batter. This can be precluded by keeping your dry and wet ingredients in proportion with each other.

Cooking macarons becomes a breeze if you take care to avoid the aforementioned mistakes. The perfect macarons are soft, palatable and of course, delicious. By keeping an eye over your batter mixture and ingredient ratios, you can surely become a seasoned maker of macarons in no time!

The Top 5 Facts About Macaron


As we research on our daily content on food carts, street food and any other information regarding food, we stumble upon some facts that we didn’t know. The term “macaron” comes from the Italian word maccarone, macarone, or maccherone. It is a round, sweet confection cookie sandwich with fillings and is meringue-based (a mixture of egg whites and sugar bitten until whipped cream like).

The cookie is light and crunchy on the outside, but slightly chewy on the inside. From chocolate dipped macarons, to almond macarons, these cookies are a classic treat loved by many people around the world. Did you know these

Pierre Herme the leading macaron creator, is the heir to 4 generations of Alsatian baking and is famously known as The Picassos of Pastry, a name that has been derived from the creativity and inventiveness of maracon flavors. He introduces some of the most unique flavors in the world, and Ispaham is his signature maracon, no doubt about that. Ispahan is made with lychee, rose, and raspberry.

The first maracon came from Italy and not France like most documents suggests. It was brought over as early as 1533 by Catherine De Medici’s chef. Catherine was an Italian noblewoman who later became the Queen of France. The cookie was credited by Pierre Defontaines, the man who came up with the idea of filling them with creamy ganache.

Don’t be confused, whether you should call it macaroon because these are two different things altogether. While both macaroon and macaron start off with meringue base, macaron has finely-ground almond and other things folded in before it is baked into a glossy, smooth topped ruffled disks of delicate cookies. Macaroons on the other hand is American and contains shredded coconut fold-in before it is dropped into the baking sheets and then baked until it becomes crisp on the outside and smoothly chewy in the middle.

Macarons has a classy made form and is gluten free. While cupcakes dominated the early 2000’s with the notable influence of “Sex and the City”, it is maracons’ moment now. The light and airy texture adds to many unique features and taste of maracons. They are simply made from egg, almond, air, and sugar and weighs less than one gram each.

In Paris, France, maracons are considers sweets and are the most sold, beating its French rivals gateaux and éclair by more than double. In 2005, Piere Herme made Le Macaron Day to celebrate the fascination and magic of macarons worldwide. They also raise money on this day for charities, with hundreds of stores giving macarons away for free.

I guess we are all obsessed with the ever-sweet macarons. These are just a few of the many amazing facts on this ingeniously made cookies. Macarons are cherished with people of different cultures, ages and doesn’t seem to be overtaken by competitors any time soon. The flavors are suit different tastes, and you can be sure to get what suits you just fine. We just hope that no changes are made to the existing flavors that can ruin them, unless new flavors are introduced.