French MacaronsSubmitted by: EDEROSIER01
IntroductionThese are the real thing - delicate french almond meringue cookies, usually sandwiched with a flavoring like lemon curd or buttercream in the middle These are the real thing - delicate french almond meringue cookies, usually sandwiched with a flavoring like lemon curd or buttercream in the middle
1.25 cups (200 grams) Powdered Sugar
1 cup (110 grams) Almond Meal (Ground Almonds)
1/4 cup (57 grams) Granulated Sugar
3 (90 grams) Egg Whites
Leave half of the egg whites out at room temperature, uncovered, for 24 hours to 3 days - This reduces some of the water content and makes them more stable when whipped
-Pre-heat oven to 325*
-Line a baking sheet with Parchment or Silpat
-Whisk together the powdered sugar and almond flour
-Beat the egg whites to soft peaks and , add the granulated sugar and beat to glossy, stiff peaks
-Fold the almond mixture into the whites. Don't be surprised when they deflate. The final texture should be like "flowing magma"
-Spoon the mix into a pastry bag or large ziplock bag. Pipe onto parchment (silpat) in 3-4 cm rounds (about 1-1.25 inches)
-Let batter rest for 20 minutes to two hours to develop a "skin" over the top (dry out). This is optional, but often helps them rise
-Bake in the center of the oven for 15 minutes. After 10 minutes, they should have formed a "foot" (frilly edge around the bottom). Do not let the tops color.
-Let cool for 10 minutes, then remove from parchment (silpat). If difficult to remove, put into freezer for 5-10 minutes
-Let cool completely, sandwich together with frosting, chocolate ganache, lemon curd or other filling.
One serving equals two cookies, no filling
Number of Servings: 12
Recipe submitted by SparkPeople user EDEROSIER01.