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French Almond Macaroons

21 Feb
Delicious and cutsey French Almond Macaroons!
French Almond Macaroons 

Ingredients
Makes about 30

  • 1 1/4 cups confectioners’ sugar
  • 1 1/2 cups (4 ounces) sliced almonds, finely ground, or almond flour
  • All-purpose flour, for dipping
  • 3 large egg whites
  • Pinch of salt
  • 1/4 cup granulated sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/2 recipe Swiss Meringue Buttercream (See below for half of this recipe)
    • 2 large egg whites
    • 5/8 cup sugar
    • 3/4 cup unsalted butter, (1 1/2 sticks), softened, cut into tablespoons
    • 1 1/4 teaspoons pure vanilla extract
    1. Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees..
    2. Attach bowl to a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes.
    3. Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

    Directions

    1. Preheat oven to 300 degrees. Sift confectioners’ sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.
    2. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl.
    3. Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.
    4. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macaroons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes. Transfer macaroons on parchment to a wire rack; let cool completely.
    5. Spread 2 teaspoons buttercream on flat sides of half the macaroons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.

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    Posted by on February 21, 2008 in Food and drink

     

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