French Macaroons have now become my favorite snack. There is this little sweet shop, named the Sweet Tooth Fairy, right near where I work, where I had the joy and honor of tasting one of these delightful little sugar puffs. The best thing- you can make them any flavor you want! I had a key lime that was just the right amount of sweet and sour- but I hear raspberry is amazing too. So, if you need a little Parisian escape from the day- try these out for a yummy treat.
For macaroons:
• 6 oz sliced blanched almonds (not slivered; 2 cups)
• 1 1/2 cups confectioners sugar
• 3 large egg whites
• 3/4 teaspoon salt
• 3 tablespoons granulated sugar
• Food coloring- I would suggest matching it to your filling color- but you could do it according to the season- impress your friends with red white and blue macaroons for this upcoming Independence day!)
For ganache filling:
• 1/3 cup heavy cream
• 1 tablespoon unsalted butter, softened
• 3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
If you don’t want ganache:
o Chose a recipe from this website, http://recipes.lovetoknow.com/wiki/Category:Frosting_Recipes , I’m going to try out the strawberry filling topped with the plain frosting recipe sandwiched in between two blue macaroons.
To add flavoring, try any of these extracts:
o 1/16 teaspoon fruit extract (preferably McCormick brand- Raspberry, Cherry, Maple, Anise, Root Beer, Mint, etc. )
o A splash of juice- Orange, grape, pineapple, etc.
o Flavored coffee syrups. Blackberry syrup, anyone?
o Peanut Butter
o Crushed nuts
Equipment needed
• parchment paper
• a gallon-size sealable plastic bag (not pleated)
Make macaroons:
• Line 2 baking sheets with parchment paper.
• Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.
• Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)
• Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
• Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
• Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.
Make ganache while macaroons bake:
• Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.)
• Remove bowl from heat, then add butter and extract, filling, etc., stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.
Or, make filling while they bake (Plain Frosting):
• Put white of 1 egg and 1 teaspoon vanilla extract in a bowl. Add 1 ½ Cups of sugar gradually, a little at a time.
• Beat the mixture until smooth and shiny, or until it is thick enough for you.
Assemble cookies:
• Carefully peel cookies from parchment (they will be fragile).
• Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.
• Serve with pride and a French-flair!
Have fun and let me know how they come out for you! They're my new favorite treat!
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