Macaroon Shortcake with Roasted Pineapple

Name: Macaroon Shortcake with Roasted Pineapple
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 59 milliliters butter, softened; 2 larges egg whites; 191 grams 1/2 cups all-purpose flour (about; 237 milliliters granulated sugar; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 1 Tbsp honey; 118 milliliters 1% low-fat milk; 1 medium pineapple, peeled and cored; 2 Tbsps pineapple juice; 2 teaspoons powdered sugar; 0 teaspoons salt; 177 milliliters flaked sweetened coconut; 0 teaspoons vanilla extract; 296 milliliters frozen reduced-calorie whipped topping, thawed

Macaroon Shortcake with Roasted Pineapple might be just the dessert you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 8g of fat, and a total of 303 calories. This recipe serves 10. Head to the store and pick up honey, milk, ground ginger, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

To prepare filling, cut pineapple lengthwise into quarters.

Ingredients you will need

Pineapple

Cut each quarter crosswise into 1/2-inch-thick slices. Arrange pineapple in a single layer on a jelly-roll pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Pineapple

Jelly

Roll

Equipment you will use

Frying Pan

Combine juice, honey, ginger, and cloves; drizzle over pineapple.

Ingredients you will need

Pineapple

Clove

Ginger

Honey

Juice

Bake at 450 for 20 minutes or until the pineapple is lightly browned.

Ingredients you will need

Pineapple

Equipment you will use

Oven

Remove from oven; set aside.

Equipment you will use

Oven

Reduce oven temperature to 32

Equipment you will use

Oven

To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour, coconut, baking powder, and salt, stirring well with a whisk.

Ingredients you will need

Baking Powder

Coconut

All Purpose Flour

Salt

Equipment you will use

Whisk

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).

Ingredients you will need

Granulated Sugar

Butter

Equipment you will use

Blender

Bowl

Add the egg whites, 1 at a time, beating well after each addition. Beat in vanilla.

Ingredients you will need

Egg Whites

Vanilla

Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.

Ingredients you will need

All Purpose Flour

Sugar

Milk

Pour batter into a 9-inch round cake pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Cake Form

Bake at 325 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Equipment you will use

Wire Rack

Oven

Frying Pan

Place shortcake on a cutting board or work surface. Carefully split shortcake in half horizontally using a serrated knife.

Equipment you will use

Serrated Knife

Cutting Board

Place bottom half of shortcake on a platter; top with pineapple mixture, whipped topping, and top of shortcake.

Ingredients you will need

Whipped Topping

Pineapple

Sprinkle with powdered sugar.

Ingredients you will need

Powdered Sugar

When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.

Ingredients you will need

Dough

Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.

Equipment you will use

Serrated Knife

You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350 for 10 minutes.

Ingredients you will need

Wrap

Equipment you will use

Ziploc Bags

Oven

Aluminum Foil

To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.

Equipment you will use

Ziploc Bags