The French Macaron which is sometimes confused with coconut macaroons is a meringue base cookie made with egg whites, icing sugar, granulated sugar and almond flour. The macaron dates back to the 8th century A.D. and where they where produced in the Venetian monasteries. There are many flavor variations including; mint chocolate chip, peanut butter, peach, pistachio, strawberry cheesecake, candy corn, salted pretzel, oatmeal raisin, cinnamon, maple bacon and pumpkin. I made the vanilla flavored macaron with a buttercream filling which you will love!
Macaron
3/4 cup almond flour
1 cup confectioners sugar
2 large egg whites
1/4 cup sugar
1/2 teaspoon pure vanilla extract
Food coloring
Buttercream filling
1/4 cup unsalted butter (soften)
1 cup confectioners sugar
2 teaspoons milk
1/2 teaspoon pure vanilla extract
Pre-heat your oven to 310 degrees and line a sheet tray with parchment paper. With a shot glass or anything with a 1 1/2″ circumference draw out 15 – 20 circles 1″ apart. Flip the parchment paper over and lay in the sheet tray as your guide.
In a small to medium bowl mix the confectioner sugar and the almond flour. (Sift the mixture ensuring that there are no lumps). In a separate medium bowl add the egg whites and sugar and beat to form stiff peaks. (should be able to turn the bowl upside down without it falling out) If you decide to add coloring to the batter add the food coloring at this time by whipping it in until incorporated. Fold the egg mixture into the flour mixture with roughly 30-45 folds. Do not over mix and do not under mix. Over mixing will result in a runny batter which will not hold its form and under mixing will result in a top which will not be smooth. Using a pastry bag filled with batter and a 1/2″ large round tip begin piping the batter onto the parchment paper staying within the circles and allow the batter to form. Tap the sheet tray to release any bubbles and allow to rest on the counter for 30 minutes to form a slight skin. Bake for 10 – 12 minutes. Allow to cool then transfer to a cooling rack. While they are cooling add all the ingredients for the buttercream to a small bowl and whip until you produce a nice slightly stiff creamy mixture which is light and fluffy. Place the completed butter cream in a pastry bag fitted with a medium round tip and pipe onto the flat surface of half of the cookies. Sandwich the remaining cookies together to form the completed Macarons.
Enjoy
Chef Brian Klauss
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