Yummy: Macaron Recipe

French Macaron's are so delicious. They have a unique taste and texture that you will be craving as soon as you finish one. I had the please to have some without having to take a trip to France. L.A Burdick is famous for their chocolate but they are also the only place that has these tasty treats available in the Boston area! Believe me I searched. So here is a recipe that you will be sure to repeat. The more you bake them the better you'll get! 
Check out footage of making Macaron's for idea on the steps! 
Parts: 1 , 2 , 3 , 

Vanilla Macarons

For the Meringue Shells
3 egg whites (1-2 day old)
50 gr. granulated sugar
200 gr. powdered sugar
110 gr. almonds

Put the almonds and powdered sugar in a food processor and pulse until the nuts are finely ground. Set aside. In a stand mixer fitted with the whisk attachment, whip the egg whites to a good foam and gradually add the sugar until you have a glossy meringue. (Do not overbeat your meringue or it will be too dry and your macarons won't work.) Add the almond-sugar mixture to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon, about 50 strokes. You know you’re ready by performing a test - place a small amount on a plate and if the mixture flattens itself, the batter is ready.

Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds onto parchment paper baking sheets. Let the macarons sit out for about an hour then bake in a preheated 300F oven for 12-15 minutes. Let cool.

When cool, pipe or spoon a dab of buttercream or ganache on one shell and sandwich with another one.

Let sit in a refrigerator for 1 day for flavoring. Serve.

Yields 20-30 depending on size

No comments: