BEST FRENCH MACARONS
Magic happens when sugar, almond flour, and airy egg whites come together in perfect harmony to form the delicate disks the French call macarons. Follow this step-by-step guide and what goes on in those patisseries will no longer be a mystery! Store macarons in an airtight container for up to 1 week.
Provided by Smart Cookie
Categories World Cuisine Recipes European French
Time 1h47m
Yield 48
Number Of Ingredients 12
Steps:
- Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.
- Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.
- Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.
- Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.
- Preheat the oven to 300 degrees F (150 degrees C).
- Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.
- Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.
- Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.
- Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.
Nutrition Facts : Calories 103.9 calories, Carbohydrate 13.5 g, Cholesterol 11.4 mg, Fat 5.5 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 52.9 mg, Sugar 12.8 g
FRENCH MACARONS
This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!
Provided by Food Network Kitchen
Time 2h30m
Yield 36 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
- Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
- Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
- Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
- Add the food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
- Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
- Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
- Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
- Almond-Raspberry:
- Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup).
- Mint-White Chocolate:
- Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
- Blueberry Cheesecake:
- Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
- Lavender-Honey:
- Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
- Pineapple:
- Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.
FLAVORED FRENCH MACAROONS
To learn how to make the French macaroons that I tasted at many bakeries and homes in Paris, I asked Sherry Yard, executive pastry chef at Wolfgang Puck's Spago, for guidance. Spending a day with Sherry and her staff, I had the opportunity to witness how American pastry chefs are learning from the macaroon-crazy French. The first of these dainty macaroon sandwiches filled with chocolate ganache was developed by the pastry chef Pierre Desfontaines Ladurée at the beginning of the twentieth century. Today almost every pastry shop in France makes them in a dizzying array of flavors and colors with jam, chocolate, and buttercream fillings. Some pastry shops make certified kosher versions. Here is a master recipe for the chocolate macaroon, with suggestions for making them vanilla- or raspberry-flavored. I have given a recipe for chocolate-mocha filling as well. You can also fill them with good-quality raspberry jam or almond paste. After you have made a few macaroons, use your own imagination to create others. And do serve them for Passover.
Yield 24 to 30 sandwiched macaroons
Number Of Ingredients 10
Steps:
- An hour before making the macaroons, separate the eggs and let the whites sit in the bowl of an electric mixer to reach room temperature. Line two baking sheets with parchment paper.
- Put the confectioners' sugar and the almonds in a food processor fitted with a steel blade. Pulse them together until they become a fine powder. Add the cocoa powder, and pulse until well mixed.
- Whip the egg whites at low speed until they start to foam. Add the cream of tartar, and increase the speed to medium. After 2 minutes, gradually add the granulated sugar. Continue to beat until stiff and shiny peaks form.
- Put the almond-sugar mixture in a large bowl, and, using a rubber spatula, fold in the egg whites. This will take about forty strokes (after twenty strokes, the egg whites will deflate; after another twenty, the batter will be mixed and runny).
- Fill a pastry bag with the batter (it is easiest to use a 1/2-inch-diameter tip). Pipe out 1 tablespoon, or enough batter to make silver dollar-sized circles, an inch apart on the lined cookie sheets. The best way to do this is by holding the pastry bag straight up and squeezing until about 1 1/2 inches of batter runs out for each macaroon. Let the macaroons sit at room temperature, uncovered, on the baking sheets for 1 hour, or until they dry and are less glossy.
- While the macaroons are drying, make the mocha filling. Stir together the butter or margarine, honey, and coffee in a small saucepan. Bring to a boil, and remove from the heat. Stir in the chocolate, and, using a hand mixer or a whisk, beat until slightly stiff. Set aside.
- Preheat the oven to 275 degrees, and arrange the racks in the two lower thirds of the oven. Put the sheet pans in the oven, and bake for 15 minutes. Switch the positions of the baking sheets, and continue to bake for 5 to 10 minutes more, or until the macaroons are no longer wobbly and sticky.
- Allow to cool. To serve, spoon about a heaping teaspoon of filling on one cookie, and top with another.
- For white macaroons, omit the cocoa powder and proceed as above.
- For raspberry-flavored macaroons, replace the cocoa powder with 2 tablespoons raspberry powder, and add a few drops of red food coloring when you whip the egg whites. Alternatively, you can make your own raspberry, strawberry, blackberry, or cherry powder by pulverizing a few dehydrated (not dried) berries in the food processor. Dehydrated fruits and raspberry powder are available from www.justtomatoes.com and are also sold at many supermarkets. Although the Just Tomatoes products are not certified kosher, they are processed in a facility that is purely vegetarian.
- Chocolate-ganache: Heat 3/4 cup heavy cream with 8 ounces bittersweet chocolate, and stir until the chocolate melts and the mixture thickens slightly.
- Chocolate-orange: Substitute 1/4 cup orange juice for the coffee.
MIX-AND-MATCH FRENCH MACARONS
Macarons are light-as-a-feather French cookies that can be assembled using any sweet fillings and bases that you please. Our best, step-by-step recipe for this sophisticated French dessert offers variations for vanilla bean, chocolate, peanut buttter, coconut, raspberry, and pistachio macarons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 35 macarons
Number Of Ingredients 11
Steps:
- 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.
MACARONS
Edd Kimber, champion of BBC's Great British Bake Off, shares his expert knowledge for baking picture-perfect macarons
Provided by Good Food team
Categories Afternoon tea, Treat
Time 49m
Yield Makes 35
Number Of Ingredients 9
Steps:
- Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
- Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
- Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula. The ribbon should also fade back into the batter within about 30 secs - if it doesn't, fold a few more times.
- Heat oven to 170C/150C fan/gas 3-4. Line three baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a large round nozzle. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.
- Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.
- To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centre with jam and sandwich with another macaron shell.
- Once finished, the macarons will improve with an overnight rest in the fridge.
Nutrition Facts : Calories 110 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Protein 2 grams protein, Sodium 0.02 milligram of sodium
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