Saturday, March 30, 2013

French Macarons

Saw this recipe on "Martha Stewart's site" and had to try them.  There is a video on the web site to help you through it. They are as pretty as they are tasty, you get that light crunch with the sweet filling.  I wanted to try them more for the challenge than anything and with this simple recipe anyone could make them.  My biggest problem was controlling the flow from the pastry bag to get the even round shapes.  I'm thinking of drawing circles on parchment to place under the actual parchment I'm using as a guide next time and cut the hole slightly smaller for better control.

French Macarons


1 1/4 c almond meal
1 3/4 c confectioner's sugar
1/4 tsp salt
4 large egg whites--must be room temp
1/2 c granulated sugar
1/4 tsp almond extract
jam or ganache for filling


Whisk together almond meal, salt & confectioner's sugar and sift into large bowl.

In another bowl beat egg whites till frothy.  Slowly add granulated sugar and almond extract as eggs are beating.  Beat until shiny peaks form about 3-5 min.

Fold egg white mixture into dry mixture with spatula until combined well.  Mixture will come together into a smooth mixture about the consistency of honey.  Transfer into pastry bag & cut off tip.

Onto parchment paper pipe mixture into half dollar sized circles and let them dry about 30 min you should be able to touch top without it being sticky or leaving a mark.  Drying time will vary on time of year, humidity, temperature etc.

Bake in preheated 350° oven for 12 min. depending on your oven original recipe said 14 min but that was to long for mine.  Carefully remove from parchment when slightly cooled then let cool completely on wire rack before filling.


this time I used a raspberry jam mixed with some white chocolate to form a ganache

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