French Macarons

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Macarons are the most elegant cookies in town, and the trendiest. 

“It’s almost the next cupcake craze,” says devotee Cheryl McKinnon, 42. “It just seems like they’re popping up all over the place.” Yes, I must admit it !

These cookies if I can call them like this are amaizing ! I mean, not even their look but the taste too. There are a lot of flavours and my favorite one is Pistachio, the green one. I have first found ot about Macarons in Gossip Girl. Do you remember what was Blair doing when she was stresses? Simple, eating a Macaron, always with one in her clutch( I find it really trendy). 

Macarons are a bit pricey but for the pleasure it trully deserves. When I saw the bright colors at Paul`s I was so excited. I bought one from every flavour, ahhh such a delicious experience! 

Anyway, if you don`t want to spend too much money on cookies I have something for you. Yes, guys ! A recipe ! A simple one from Martha Stewart . So, here we go..

Ingredients: 

  • 1 cup confectioners’ sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup superfine sugar

Now..fill the macarons(ideas):

  • Chocolate: Chocolate Ganache
  • Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
  • Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
  • Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
  • Raspberry: 3/4 cup seedless raspberry jam
  • Swiss Meringue Buttercream

Variations:

Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.
Cook`s Note:
Piping the perfect macaroon takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish.
Directions:
  1. STEP 1Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times.
  2. STEP 2Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
  3. STEP 3Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
  4. STEP 4Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
  5. STEP 5Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

 

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Anyway, this is just Martha`s recipe you can modify it for your taste and use what kind of chocolate or buttercream you like. I will soon try this recipe and will let you guys know that I think about home made macarons ! 
Have a nice day !

 

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