French Macarons

Posted on 2 CommentsPosted in Baking, Culinary School, Dessert
Sometimes the culinarian inside of me comes out of her “I don’t feel like making messes today” mentality to create. Today I went French and made macaroons with a little help from from my dear friend who refuses to accept my friend requests on FB, Martha Stewart! Here is her recipe. My modifications were the green food coloring and I added chopped pistachios  on the tops of half the cookies before baking.
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  • 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
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  1. STEP 1

    Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times.

    IN THIS STEP:

     

  2. How to Sift Flour Without a Sieve
  3. STEP 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.

    IN THIS STEP:

     

  4. How to Fold
  5. STEP 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 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.

    IN THIS STEP:

     

  6. How to Pipe Using a Round Tip
  7. STEP 4

    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.)
  8. STEP 5

    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.

The best part of my night was when I attempted to get out an air bubble from my piping bag by using as much strength as humanly possible to force it out. Am I surprised that it shot across the kitchen onto these sweet Christmas doves? No, I suppose I don’t know my own strength. You have to admit it kinda looks like…