Macaroons

Lately as I have looked at many dessert table designs and spoke with future clients. They have requested. Macaroons.  In puzzlement, I wondered what exactly is a macaroon to myself and how are they made. I am quite the baker and chef so I decided to make up a batch from scratch. I also learned this.

A macaroon is a type of light, baked confection, described as either small cakes or meringue-like cookies depending on their consistency.

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As you can see macaroons can come in many colors too. So this can really add some more color to any event you are trying to create.

I FOUND THIS RECIPE ON MARTHA STEWART'S WEBSITE. SO IF YOU NEED ADDITIONAL INFORMATION ON THE GANACHE OR FILLINGS JUST GO OVER TO THE MARTHA STEWART WEBSITE AND SEARCH FRENCH MACAROONS.

Ingredients

Makes 35 macaroons
  • 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
  • 3/4 cup seedless raspberry jam, for filling
  • MACAROON VARIATIONS
  • Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.
  • Coconut: Substitute 2 tablespoons desiccated unsweetened coconut for 2 tablespoons of the almond flour, and add 1/2 teaspoon rum; sprinkle with additional coconut before baking.
  • Peanut: Substitute an equal amount finely ground unsalted peanuts (peanut flour) for the almond flour.
  • Pistachio: Substitute 1/2 cup finely ground unsalted pistachios (pistachio flour) for 1/2 cup of the almond flour, and add 2 to 3 drops forest-green gel-paste food coloring.
  • Raspberry: Add 1 tablespoon fresh raspberry puree, strained, plus 3 to 4 drops dusty- rose gel-paste food coloring.
  • Vanilla Bean: Add 1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean, split and scraped, pod reserved for another use.
  • SUGGESTED FILLINGS FOR MACAROONS
  • Chocolate: .
  • Makes 3/4 cup ganache
    • 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
    Directions
    1. 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.
  • Coconut: 
    1 CUP SWISS MERINGUE BUTTERCREAM mixed with 1/3 cup angel-flake coconut
    • 1 1/4 pounds (5 sticks) unsalted butter, softened
    Directions
    1. Add butter, 2 tablespoons at a time, on low speed, mixing after each addition. Beat until smooth, about 3 minutes. (Buttercream will keep, covered and refrigerated, for up to 3 days. Bring to room temperature, then beat on low speed before using.)
  • Peanut: store-bought dulce de leche, jam, or peanut butter or Chocolate Ganache
  • Pistachio: 1/3 cup finely chopped pistachios mixed with Swiss Meringue Buttercream
  • Raspberry: 3/4 cup seedless raspberry jam
  • Vanilla Bean: 3/4 cup store-bought jam or preserves or 1cup of ineapple buttercream or a cup of  Swiss Meringue Buttercream
FOR THE PINEAPPLE BUTTERCREAM
  • 3/4 cup granulated sugar
  • 1/2 cup corn syrup
  • 2 tablespoons water
  • 6 large egg yolks
  • 12 ounces (3 sticks) unsalted butter, softened
Directions
  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 jam. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
  6. 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.

 

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