The French Macaron. These light and delicious bit size treats are making their way onto every dessert table out there. One of the great things about these gorgeous little French cookies is that the color and flavor combinations are endless. I had been wanting to make these for quite some time (Ok, I think they were on last years baking resolution list), but everything I read said they were a little bit hard to master, so I was a little intimidated. After three batches and feeling a tad bit like Goldy Locks, I will agree they are a little tricky. However, they are worth the effort!
French Macarons from Martha Stewart
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
Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times.
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.
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 macarons 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.
Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
Lemon Filling a Jen Campbell creation
1 cup sugar
1/2 cup fresh lemon juice
2 tablespoons lemon zest
1/2 cup butter, melted
In a medium sauce pan, combine sugar and eggs until Stir in lemon juice, lemon zest and butter. Cook over medium heat until is thick enough to coat the back of a metal spoon. Remove and let cool.
Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.