Macaroons for that Sweet Tooth

Saturday, May 23, 2015

Macaroons

Who wouldn't love a macaroon? So many different flavors and so little time!!! This is a Martha Stewart recipe, let me know if you make it and how it turns out for you!

For the Macaroons:

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


Suggested Fillings for Macaroons:

  • Chocolate: Chocolate Ganache (see below)

  • Coconut: 1 cup Swiss Meringue Buttercream (see below), mixed with 1/3 cup angel-flake coconut.

  • Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.

  • Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.

  • Raspberry: 3/4 cup seedless raspberry jam


Swiss Meringue Buttercream (see below)

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

  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.

  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 macaroons 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.

  4. Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.)

  5. Sandwich 2 same-size macaroons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.


Cook's Note:

Piping the perfect macaroon takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish.

Variations:

Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.

Macaroons

Recipes for the suggested fillings

Chocolate Ganache:

Ingredients:

  • 1/2 cup heavy cream

  • 3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao)

  • 1/2 ounce (1 tablespoon) unsalted butter, softened


Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.

Swiss Meringue Buttercream

Ingredients:

  • 2 1/2 cups sugar

  • 10 large egg whites

  • 4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces

  • 2 teaspoons pure vanilla extract



  1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

  2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.

  3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.

  4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.


Enjoy!!!

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