macaron

Ingredients




2 cups confectioner’s sugar (480g)

1 cup plus 3-1/2 tablespoons ground

almonds (280g)

7 egg whites

An appropriate filling

(or, try more than one filling with a

particular meringue flavor to see

what combinations you prefer—for

example, pistachio with pistachio

buttercream versus chocolate

ganache or white chocolate ganache)

A few drops of flavoured food coloring, such as raspberry

Fan favorites include Pistachio, Raspberry and Salted Butter Caramel. You may want to start out with Raspberry, as it’s easy to find a good flavoring/coloring as well as good artisan raspberry jam. We’re also including a recipe for a chocolate raspberry ganache below.



If you’re a whiz in the pastry kitchen, try these stunners: chocolate with gold leaf.



Preparation



Preheat the oven to 355°F (180°C). Line two baking trays with parchment paper.

If using whole almonds, pulse in a food processor until very finely ground, 2 to 3 minutes.

Add the confectioner’s sugar and process to a fine powder. Sift to remove any lumps.

Beat the egg whites in bowl with an electric mixer at medium speed, adding the food coloring as you go until you reach the desired shade. Then increase speed to high and continue to beat until the whites just hold stiff, glossy peaks.

Quickly and carefully add the almond-sugar powder. (Meringue will deflate.)

With a wooden spoon, mix from the center of the bowl outwards, turning the bowl as you go. You want to achieve a smooth, lightly colored mixture.

Spoon batter into a piping bag with a 1/4-inch round tip. If you don’t have a piping bag, use a plastic freezer bag, pressing out excess air. Snip off one corner to create a 1/4-inch opening. Pipe inch-wide macaroons onto the baking trays, about 1-1/2 inches apart. You should have peaked mounds of batter, about the size of a chocolate kiss.

Cook for eight to nine minutes, leaving the door of the oven slightly ajar.

Remove the macaroons from the oven. Pour a little water between the baking tray and the parchment paper; this makes the macaroons easier to lift off when they have cooled. Cool completely on racks, about 30 minutes.

Carefully peel macaroons from parchment; they are fragile. Sandwich a thin layer of fillings between two macaroons—ganache, marmalade, jam or whipped cream. The two bottoms face the filling.

At right, violet macaroons with blackcurrant

jam. You can make them, too.

If you can, leave the finished macaroons in the refrigerator for 24 hours. This allows the flavors and texture to develop and intensify.

Whipped cream macaroons must be stored in the refrigerator; others can be kept in airtight tins at room temperature for up to three days after production.