It's cold on the prairie and so I spent time in the kitchen -- with leftover egg whites from my tiramisu this week, I decided to make macaroons -- both kinds -- the one spelled that way and the one without the extra 0 which is French!
It was fun and made a nice tea time --
And . . . it was the first time I ever made macarons and they were not that hard -- looked more daunting than they were!
They look so pretty! Would you share the recipe?
For which? the French ones or the coconut ones? Or both?
All of your cookies look lovely, Martha. I thought about making macarons for my gluten intolerant friend, but we have a macaron shop nearby and it's nice to be able to buy one of each flavor for variety. In fact, I think I need to stop there tomorrow to pick up a selection to serve for Easter. The pretty pastel colors will look nice with my table setting and be a change from chocolate. I'll have to check to see if they will stay fresh for a week.
The French! But they both look luscious!!
It's a Martha Stewart recipe --
I did tint the batter three different colors and used Swiss meringue buttercream for the filling.
For The Macarons
1 cup confectioners' sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
Suggested Fillings For Macarons
Chocolate: Chocolate Ganache
Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
Raspberry: 3/4 cup seedless raspberry jam
Swiss Meringue Buttercream
Pulse confectioners' sugar and almond flour in a food processor 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.
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. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons 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 macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
Piping the perfect macaroon takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish.
Oh, thank-you, thank-you thank-you Martha!!! I will make them and report back with my results! Perfect for Easter!! And also to Graciepj for posting the site where you get yours and the fillings they used! a wonderful inspiration... saved me a trip to Paris... for now anyway!
Yeah, me too. (Sad face)
|Powered by Social Strata|