French Almond Macarons

 

French Almond Macarons

These cookies have a crisp exterior and a slightly chewy center. Macarons can be refrigerated in an airtight container up to two days.

• Yield Makes about 30

Ingredients

• • 1 1/4 cups confectioners' sugar
  • 1 1/2 cups (4 ounces) sliced almonds, finely ground, or almond flour
  • All-purpose flour, for dipping
  • 3 large egg whites
  • Pinch of salt
  • 1/4 cup granulated sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/2 recipe Swiss Meringue Buttercream (http://www.marthastewart.com/284128/swiss-meringue-buttercream)

Directions

1. Preheat oven to 300 degrees. Sift confectioners' sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.
2. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl.
3. Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.
4. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macarons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes. Transfer macarons on parchment to a wire rack; let cool completely.
5. Spread 2 teaspoons buttercream on flat sides of half the macarons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.

 

 

Tips:

I made these cookies and while the flavor was good I ran into some problems. Mainly the texture was wrong and they didn't rise right. Here is what I learned...

 

I beat the egg whites too long...

 

When the egg whites start to turn foamy (think cappuccino froth), add the fine sugar and a pinch of cream of tartar. Continue to whisk eggs on medium-low speed until the egg whites have a consistency of shaving cream. Be patient, don’t use the high setting– you’ll risk over beating the eggs, and then its game over before we even get started. If you are going to add food colouring, you’ll want to add it to your egg whites at this point.

 

I did not let them rest long enough...

 

Let your cookies rest for 30-45 minutes. This step, my mom said was crucial– she swears by the crust that is formed over the macarons during the rest period (In humid conditions, you might need to adjust this time).