|You will need: 1 cup of ground almonds, 1/4 cup of super fine (bakers sugar), 3 egg whites (or egg white alternative), and 1 1/4 cup powdered sugar. Preheat|
|Finely grind Almonds in a food Processor. ( Be careful not to over grind, or it will turn into almond butter)|
The complexity of French food is fascinating in its own right. There is such precision and passion behind their food. It such a key part to their way of life. They have mastered and perfected the art of cooking, to such a degree that no other culture could even come close.
|Add Powdered sugar, and pulse until it becomes a smooth mixture.|
I have always wanted to make French Macaroons. After seeing the elaborate bakeries in France, I knew it was something that needed to be added to my baking bucket list. Now that they have become so fashion forward, it has made me want to pursue them even more.
|Beat Egg whites (or alternative) until frothy, then add superfine sugar.|
|Whip on high until rather stiff peaks form. ( Warning: do not over beat)|
|Fold almond flour mixture into the egg whites with a spatula. (Egg whites will deflate a bit)|
|Divide batter in separate bowls and add food coloring.|
|Put batter into piping bags, and pipe onto a LINED baking sheet. (I used a SILPAT, but parchment paper works great. This is a must!!)|
If you do not line your baking sheet, the macaroons will stick to the pan, and crack when you attempt to move them.
Letting the meringues sit is vital to their success. By doing this, a skin is able to form over the top of them. When they are baked, it forces the air to leave through the bottom creating "legs", which are a distinct characteristic of French Macaroons. They are the little ridge area at the bottom of the macaroons.
If you macaroons come out cracked or without "legs" it is probably because, they weren't able to sit long enough before baking them. It could also have to do with the whipping of the egg whites, but it is more likely due to the sitting time.
|Let Macaroons sit for 45-50 minutes before baking. Once they are no longer tacky/sticky, they should be ready to bake.|
|Bake for 10-12 minutes until firm to touch.|
|Add filling, and put two macaroons together, creating a sandwich. I used a simple buttercream|
If you are not serving your macaroons immediately, you can keep them in an air tight container, layering wax paper between each macaroon. Makes about 16 macaroons (depending on size).