French Macaroons
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Sugar (confectioners')1 cup
Egg White1 tbsp
Water (hot)1 tsp
Instant Coffee1 tsp
Vanilla ExtractDirections:
1
Preheat oven to 300 degrees F
2
Stir together the confectioners' sugar and almond flour and sift it through a tammie or very open mesh strainer
3
In a mixer with a whip attachment, whip the whites until frothy
4
Add the sugar (and food coloring if using) and whip until stiff
5
Add 1/3 of the almond mixture and fold part way in
6
Add another 1/3 and fold partway in
7
Add final 1/3 and fold in leaving a few specks of egg whites
8
It will look like deflated marshmallow
9
Place a pastry bag with a close pin holding it shut in a tall round container folding the edge over the rim of the container to fill it easily
10
Pipe dots of meringue at each corner to stick down some parchment paper on a sheet pan
11
Pipe rows of kisses 1-inch each (size of a quarter) one half inch apart
12
Bake about 17 minutes until very light brown
13
Pour 1/4 cup water under the parchment paper at both ends of the sheet to steam them loose
14
Let cool and peel off
15
Easy Buttercream: In a mixer with a whip attachment whip the butter very well, scraping the bowl often until it's light and fluffy
16
Add the confectioners' sugar and mix on low
17
Drizzle in the flavorings with the hot water
18
Chill up to a week until ready to use, then bring to room temperature
19
Pipe macaroons with buttercream and make little sandwiches
20
Keep in a covered box chilled