FRENCH ALMOND MACARONS
These classic French cookies have a crisp exterior and a slightly chewy center. Make all three versions for a festive dessert buffet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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 macarons 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 macarons on parchment to a wire rack; let cool completely.
- Spread 2 teaspoons buttercream on flat sides of half the macarons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.
CHOCOLATE-FILLED ALMOND MACAROONS RECIPE
These light-as-air almond macaroons are a perfect dessert for special occasions. The recipe comes from John Barricelli's "SoNo Baking Company Cookbook."Photo credit: Ben Fink
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 36 cookies
Number Of Ingredients 6
Steps:
- Line two baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together almond paste and sugar on medium-high until almond paste breaks down and mixture is well combined, 3 to 5 minutes. Scrape down sides of bowl. Add almond extract and salt; beat until well combined.
- With the mixer running, add egg whites, 1 teaspoon at a time, beating well and scraping down the sides of the bowl after each addition. The batter should be smooth and thick enough to pipe.
- Preheat oven to 325 degrees.
- Transfer batter to a pastry bag fitted with a No. 4 (1/2-inch) pastry tip. Holding pastry tip about 3/4 inch above the parchment paper on prepared baking sheet, pipe a quarter-size round of batter onto parchment paper. Lift the bag off the batter a slight sideways jerking motion of your hand, producing a flat, rather than pointy, top on the cookie. Continue piping cookies about 1 inch apart, trying to finish with as small a peak as possible to leave tops rounded and smooth. Wet a finger with warm water to smooth out any remaining peaked tops; sprinkle generously with sugar. Let stand at room temperature 15 to 20 minutes so that a thin, crisp crust develops on outside of each cookie.
- Transfer baking sheets to oven and bake, rotating baking sheets top to bottom and back to front two-thirds through, until set but not browned and still gooey in the centers, 18 to 20 minutes. Transfer baking sheet to a wire rack; let cookies cool on baking sheets for 10 minutes. Transfer cookies to wire rack to cool completely.
- To fill cookies, place 1 teaspoon ganache on the bottom of one cookie, sandwich with the flat side of a second cookie. Repeat process with remaining ganache and cookies.
CHOCOLATE ALMOND MACAROONS
If you are a chocolate lover, then you will love these, there much more interesting then plain macaroon cookies!
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 32m
Yield 40 cookies (approx)
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees.
- Butter generously a large cookie sheet.
- Beat egg whites and salt until stiff, but not dry.
- Beat in sugar, a little at a time; beat until mixture is thick and glossy (mixture should stand in peaks).
- Fold in almonds, vanilla and melted chocolate.
- Drop macaroons by teaspoonfuls, onto a well-greased cookie sheet.
- Bake for 12-15 minutes.
- Careful not to overbake, as the cookies will lose their texture.
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