This summer on my European adventure I tasted French macaroons with Emily (above) in Luxemburg. They were DEVINE! I decided I was going to have to learn how to make them myself.
I succeeded and Emily and I made our own!
I am privileged to have fancy friends! My high school friend Joanne came to visit , and I told her about my secret desire to make macaroons. She nonchalantly let me know that we could totally make them at home. This recipe is from her. It works!! It is so much fun, and I am always very satisfied and impressed with myself at the results. This recipe is originally British, so the measurements are grams and require a scale. I have not tried to work out the American equivalents yet, but I have a scale, and it works, so I don't mind.
There are some very specific ingredients and tools involved, but once you purchase a scale and a bag of almond meal you are set for many batches. Almond flour can be stored and kept fresh in the freezer for months. It is a bit expensive, but not nearly as expensive as buying macaroons from a bakery.
FILLINGS:
The beauty of macaroons is that you have a million possibilities for colors flavors and fillings. Great fillings to try: lemon curd, jams, buttercream, or ganache. Choose a filling that complements your cookie flavor.
Recipe: MACARONS
Ingredients
- 3 egg whites
- 75 g granulated sugar
- 125 g ground almonds (coarse almond meal)
- 175 g powdered sugar
- food color
- fillings
- flavoring (vanilla, almond, lemon, whatever)
Step 1
WHISK THE WHITES
Separate the egg whites from the yolks and in a clean, dry bowl whisk the whites until thick and glossy. Add the granulated sugar and whisk again until stiff.
Step 2
FOLD WHITE INTO THE ALMONDS
Step 2
FOLD WHITE INTO THE ALMONDS
Sieve the almonds and icing sugar into the bowl and carefully fold in, retaining as much air as possible.
Step 3
flavor & COLOR
Add colouring and 1 tsp flavouring to your mix. Spoon mix inyo a piping bag fitted with a large circle tip. Or just spoon it into a large ziploc freezer bag and snip off a corner tip.
Step 4
PIPE AND REST THE MACARONS
Line a baking tray with baking paper or a silicon matt and pipe small circles (1in across) onto the tray, leaving a small gap between each macaron. Put the tray on the counter to rest for 15 minutes to allow a slight skin to form.
Step 5
PREHEAT THE OVEN
Preheat the oven to 160°C.
Step 6
DROP THE MACARONS & BAKE
This is a critical and very fun step! My boys love this part. Pick the tray up to about two feet from the counter and drop it onto a flat surface… this forms the ‘feet’ that is associated with macarons. Bake for 15 minutes, then remove and allow to chill at room temperature until completely cold.
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