French Macaroons
I often think about what dessert will be the next big thing. I’m not going all out on this prediction, but I have seen a large number of macaroons making their appearance in places they weren’t before. With that in mind, I wanted to try my hand at making them. I used Martha Stewart’s recipe for French Macaroons.
Ingredients & Directions:
- 1 C Confectioners’ Sugar
- 3/4 C Almond Flour (See instructions below)
- 2 Lg Egg Whites, room temperature
- Pinch of Cream of Tartar
- 1/4 C Sugar
Optional Ingredient:
- Food Coloring
- Vanilla
First Step is to make the almond flour. This is really so simple. Just buy a package of shelled almonds and grind them up in a food processor or a coffee grinder (or in this case a Magic Bullet) until the almonds resemble a powder.
For finer results you can sift it before using.
Pulse confectioners’ sugar and almond flour in a food processor (or Magic Bullet) until combined. Sift mixture 2 times. Preheat oven to 375 degrees.
Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes.
Sift flour mixture over whites, and fold until mixture is smooth and shiny.
If you want vanilla macaroons add the vanilla in now. if you want a different color macaroon this is also the time to add the color. I made orange, since it was Halloween when I made these.
Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks.
Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes.
Here are the orange macaroons.
Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macaroons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees. Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack.
Ganache:
- 1/2 C Heavy Cream
- 2/3 C Chocolate (I used semi-sweet chocolate chips)
- 1 T Butter, softened
Heat heavy cream in a small pan until it starts to simmer, remove from heat. Add chocolate chips and butter, stirring mixture until smooth. Let it cool before using.
Place ganache between two of the macaroons making a sandwich.
You can do anything you want with the chocolate, drizzle it or cover the macaroon completely.
These were really good & now I want to try and make different varieties as well as a traditional macaroon.
(Steven)
