I keep seeing french macarons everywhere these days! I love the fresh and vibrant look, and I'm pretty sure the taste would be good too. Have you ever made them? Do you have a good recipe? Or tips?
I really want to try them!
* 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 * 3/4 cup seedless raspberry jam, for filling
# Macaroon Variations
* Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour. * Coconut: Substitute 2 tablespoons desiccated unsweetened coconut for 2 tablespoons of the almond flour, and add 1/2 teaspoon rum; sprinkle with additional coconut before baking. * Peanut: Substitute an equal amount finely ground unsalted peanuts (peanut flour) for the almond flour. * Pistachio: Substitute 1/2 cup finely ground unsalted pistachios (pistachio flour) for 1/2 cup of the almond flour, and add 2 to 3 drops forest-green gel-paste food coloring. * Raspberry: Add 1 tablespoon fresh raspberry puree, strained, plus 3 to 4 drops dusty- rose gel-paste food coloring. * Vanilla Bean: Add 1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean, split and scraped, pod reserved for another use.
# Suggested fillings for macaroons
* 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 * Vanilla Bean: 1 cup Pineapple Buttercream , 1 cup Swiss Meringue Buttercream, or 3/4 cup store-bought jam or preserves.
Directions
1.
Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times. 2.
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. 3.
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 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. 4.
Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.) 5.
Sandwich 2 same-size macaroons with 1 teaspoon jam. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
Cook's Note
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.
One of my most favorite sites is a blogger friend of mine. Here is the links to her description of how to make these macarons. I am drooling just thinking about them again. They are actually spelled Marcaron. If you want Macaroons....that's a whole other thing. The link for those is below as well. I love them just as much.
3 comments:
Here this is from Martha Stewart
* Yield Makes 35 macaroons
Ingredients
* 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
* 3/4 cup seedless raspberry jam, for filling
#
Macaroon Variations
* Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.
* Coconut: Substitute 2 tablespoons desiccated unsweetened coconut for 2 tablespoons of the almond flour, and add 1/2 teaspoon rum; sprinkle with additional coconut before baking.
* Peanut: Substitute an equal amount finely ground unsalted peanuts (peanut flour) for the almond flour.
* Pistachio: Substitute 1/2 cup finely ground unsalted pistachios (pistachio flour) for 1/2 cup of the almond flour, and add 2 to 3 drops forest-green gel-paste food coloring.
* Raspberry: Add 1 tablespoon fresh raspberry puree, strained, plus 3 to 4 drops dusty- rose gel-paste food coloring.
* Vanilla Bean: Add 1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean, split and scraped, pod reserved for another use.
#
Suggested fillings for macaroons
* 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
* Vanilla Bean: 1 cup Pineapple Buttercream , 1 cup Swiss Meringue Buttercream, or 3/4 cup store-bought jam or preserves.
Directions
1.
Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
2.
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.
3.
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 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.
4.
Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.)
5.
Sandwich 2 same-size macaroons with 1 teaspoon jam. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
Cook's Note
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.
One of my most favorite sites is a blogger friend of mine. Here is the links to her description of how to make these macarons. I am drooling just thinking about them again. They are actually spelled Marcaron. If you want Macaroons....that's a whole other thing. The link for those is below as well. I love them just as much.
Macarons:
http://www.justgetoffyourbuttandbake.com/?p=3440
http://www.justgetoffyourbuttandbake.com/?p=3666
Macaroons:
http://www.justgetoffyourbuttandbake.com/?p=16
http://www.justgetoffyourbuttandbake.com/?p=306
http://www.justgetoffyourbuttandbake.com/?p=917
http://www.justgetoffyourbuttandbake.com/?p=1225
http://www.justgetoffyourbuttandbake.com/?p=867
http://www.justgetoffyourbuttandbake.com/?p=732
Enjoy! Have fun baking!
P.S. Hi! Just had to drop back in again today...look what I just found on another blog I like: ; D
http://annies-eats.net/2011/04/29/vanilla-bean-macarons-with-raspberry-filling/
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