The Book of Love

How To Make Almond Macarons Yields 30 sandwich cookies1 ¾ cups plus 2 Tbs. Powdered Sugar1 ¼ cup plus 2 Tbs. almond flour4 large egg whites, at room temperature¼ cup granulated sugar Prepare the Batter:It is very important to have all your ingredients in place ( literally, put in place the preparation and assembly of ingredients, utensils, pans, plates or serving pieces needed for a particular dish) ready before beginning to make the macarons. First, line 3 flat baking sheets with parchment paper and set aside. Second, using a medium-mesh sieve, sift the powdered sugar and almond flour into a large bowl and set aside. Third, in a clean stand mixer using the whisk attachment, whip the egg whites on medium speed until foamy, very soft peaks about 1 to 2 minutes. Add 1 tablespoon of the granulated sugar and continue to whip for another 30 to 45 seconds. Repeat this 3 more times. If adding food coloring do it now and whip until you achieve stiff and glossy peaks. Fourth, with a large rubber spatula, fold in half of the powdered sugar and almond flour mixture to the egg whites. Once it is thoroughly incorporated, fold in the remaining mixture until just combined. Be careful not to over mix. Fifth, using a piping bag fitted with a ½ -to ¾ inch round tip pipe the batter onto the prepared sheet pans in rounds about 1 inch in diameter and ¼ to ½ inch thick, about 1 ½ inches apart. Once all of the macarons have been piped rap the sheet pans against the counter a few times to flatten the rounds and pop any air bubbles. Now, allow the macarons to rest until they are no longer tacky to the touch, about 20 to 30 minutes. Heat the oven to 325 F and position racks in the top and bottom thirds of the oven. When the macarons are ready to bake place them in the oven and reduce the temperature to 300F. Bake for 8 minutes and then rotate and swap the sheets positions. Continue to bake until cookies are very pale golden, about 15 to 20 minutes total, allow to cool. Meanwhile, bake the third sheet bringing the temperature back up to 325 F and following the same procedures as before. Once the macarons have cooled completely fill with what ever your heart desires! I used cranberry, apple butter, pear mousse, vanilla butter cream and pumpkin cream to make these dainty little sandwich cookies. These are best eaten the day they are made, but you can store them in an airtight container at room temperature for up to 1 day or in the freezer for up to 2 weeks.

How To Make Almond Macarons

Yields 30 sandwich cookies
1 ¾ cups plus 2 Tbs. Powdered Sugar
1 ¼ cup plus 2 Tbs. almond flour
4 large egg whites, at room temperature
¼ cup granulated sugar

Prepare the Batter:
It is very important to have all your ingredients in place ( literally, put in place the preparation and assembly of ingredients, utensils, pans, plates or serving pieces needed for a particular dish) ready before beginning to make the macarons. First, line 3 flat baking sheets with parchment paper and set aside. Second, using a medium-mesh sieve, sift the powdered sugar and almond flour into a large bowl and set aside. Third, in a clean stand mixer using the whisk attachment, whip the egg whites on medium speed until foamy, very soft peaks about 1 to 2 minutes. Add 1 tablespoon of the granulated sugar and continue to whip for another 30 to 45 seconds. Repeat this 3 more times. If adding food coloring do it now and whip until you achieve stiff and glossy peaks. Fourth, with a large rubber spatula, fold in half of the powdered sugar and almond flour mixture to the egg whites. Once it is thoroughly incorporated, fold in the remaining mixture until just combined. Be careful not to over mix. Fifth, using a piping bag fitted with a ½ -to ¾ inch round tip pipe the batter onto the prepared sheet pans in rounds about 1 inch in diameter and ¼ to ½ inch thick, about 1 ½ inches apart. Once all of the macarons have been piped rap the sheet pans against the counter a few times to flatten the rounds and pop any air bubbles. Now, allow the macarons to rest until they are no longer tacky to the touch, about 20 to 30 minutes. Heat the oven to 325 F and position racks in the top and bottom thirds of the oven.

When the macarons are ready to bake place them in the oven and reduce the temperature to 300F. Bake for 8 minutes and then rotate and swap the sheets positions. Continue to bake until cookies are very pale golden, about 15 to 20 minutes total, allow to cool. Meanwhile, bake the third sheet bringing the temperature back up to 325 F and following the same procedures as before.

Once the macarons have cooled completely fill with what ever your heart desires! I used cranberry, apple butter, pear mousse, vanilla butter cream and pumpkin cream to make these dainty little sandwich cookies. These are best eaten the day they are made, but you can store them in an airtight container at room temperature for up to 1 day or in the freezer for up to 2 weeks.

  1. my-book-of-love posted this