Photo: French Macaroons Recipe
Ingredients
- 1 1/2 cups confectioners' sugar
- 7/8 cups almond flour
- 1/2 cup egg whites
- 2 tablespoons sugar
- 3 drops food coloring
- 1/4 cup water
Easy Buttercream:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup confectioners' sugar
- 1 tablespoon hot water
- 1 teaspoon instant coffee
- 1/4 teaspoon vanilla extract
Directions
Preheat oven to 300 degrees F.
Stir together the confectioners' sugar and almond flour and sift it through a tammie or very open mesh strainer. In a mixer with a whip attachment, whip the whites until frothy. Add the sugar (and food coloring if using) and whip until stiff. Add 1/3 of the almond mixture and fold part way in. Add another 1/3 and fold partway in. Add final 1/3 and fold in leaving a few specks of egg whites. It will look like deflated marshmallow. Place a pastry bag with a close pin holding it shut in a tall round container folding the edge over the rim of the container to fill it easily. Pipe dots of meringue at each corner to stick down some parchment paper on a sheet pan. Pipe rows of kisses 1-inch each (size of a quarter) one half inch apart. Bake about 17 minutes until very light brown. Pour 1/4 cup water under the parchment paper at both ends of the sheet to steam them loose. Let cool and peel off.
Easy Buttercream: In a mixer with a whip attachment whip the butter very well, scraping the bowl often until it's light and fluffy. Add the confectioners' sugar and mix on low. Drizzle in the flavorings with the hot water. Chill up to a week until ready to use, then bring to room temperature.
Pipe macaroons with buttercream and make little sandwiches. Keep in a covered box chilled.
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By ablentagin
on October 17, 2011
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These are very cute cookies. At first, I was hesitant to make them because the picture shows them as not-so-cute, but with a bit of dye and a steady hand, they'll be adorable.
Someone else said that pouring water under the wax paper isn't necessary, but I disagree. I made my first pan with pouring the water under the wax, and I didn't want to splash the cookies with water again (Derp on my part. so I made the second pan without using the water. I let them lay in the pan for a couple of minutes, and when I tried to take them off, they were hard as little hockey pucks. I peeled them off the wax paper. Some split in half, and others took some wax with them. So, please, use the water unless you can demise another way to get these to come off. I used water on my third and fourth pans, and they turned out fine.
By Chef #393200
Portland, OR
on December 06, 2010
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Fine recipe, no problems.
REVISED, I hadn't made these for a while & forgot the important seps. If you have real questions, David Liebowitz has a million sites to view about these cookies.
The important part is, don't over beat them. Double a baking sheet on top of another heavy baking sheet, then put the paper on. Then, after ou pipe them on the paper, let them sit at room temp for AT LEAST 20 minutes. Next thing you have to do is to, start them at a high temp, 400 degrees for 5 minutes. Then take a wooden spoon proper the door open a little, reset the temp to 265 and bake another 15-17 minutes.
Letting them sit for a while allows them to get 'feet'. The outside is suppose to be crunchy & the inside soft like a regular meringue. The ingresdients are fine, but lots of sites for French Macarons, not 2 o's just one.
By sunshine_28
on October 01, 2010
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I found this way too sweet and I think it needs to cook at a higher temperature.
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