Parisian Macarons

These beautiful, airy, French treats are from Miette in San Francisco. Last holiday season, I received I Love Macarons by Ogita and have been testing and trying recipes. The book outlines various do’s and don’ts, various flavor combinations, gift wrapping ideas and more. We were hoping to create macarons like the ones below from Miette. Chewy and delicious. Failure. We made crisp and non circular almond cookies.

The first few trials to make the macarons (not the filling) have not been successful, the size, the height have been inconsistent. I am still on the quest to perfect my beloved macarons before I attack filling methodology. In the meantime, I have been eating macarons from L.A. Burdicks.

Adapted from Martha Stewart (I used this recipe for a smaller batch)

Makes about 16 filled macaroons

  • 1 1/4 c and 1 tsp confectioners’ sugar
  • 1 c (4 ounces) almond flour (or blanched finely ground almonds)
  • egg whites from 3 eggs
  • Pinch of salt
  • 1/4 c granulated sugar

Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners’ sugar and almond flour. In the bowl of an electric mixer, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form.

With a rubber spatula, gently fold in the confectioners’ sugar mixture until completely incorporated. Line baking sheets with parchment paper; set aside. Fit a pastry bag with round tip or ziplock bag, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies.

Let stand at room temperature until dry, and a soft skin forms on the tops of the macaroons and the shiny surface turns dull, about 15 minutes. Bake, with the door of the oven slightly open, until the surface of the macaroons is completely dry, about 15 minutes.

Remove baking sheet to a wire rack and let the macaroons cool completely on the baking sheet. Gently peel off the parchment. You can store in an tupperware container, refrigerated for up to 2 days or frozen for up to 1 month.

Note: I love using Bob’s Red Mill Almond Flour instead of making my own almond flour (Making your own flour is tedious. I have tried this several times I can never make the almond granules small enough!)

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