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Saturday, July 24, 2010

I Made French Macaroons!



I can't take all the credit for this one, I did have one great sous-chef! These were a lot harder to make then expected. The ingredients are simple, but everyone warned me that they are harder than they look. Now I know! It took a couple tries and there is still some perfecting to be done, but I have to say I am pretty darn happy with the results.

They are the perfect little cookie. Bite size, pretty, great as a gift, and you can color them and flavor them however you like. I chose rose flavored, pink, macaroons with a cinnamon butter creme center. Oh-so-delightful! Here is how you make them:

Ingredients:




Macaroon batter:

  • 2/3 cup ground almonds (or almond flour, which is what I used)
  • 1 1/2 cup powdered sugar
  • 3 egg whites (at room temperature)
  • 5 tbs granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp rose water
Butter cream filling:
  • 7 tbs unsalted butter
  • 3 tbs water
  • 3 tbs granulated sugar
  • 1 egg
  • 1/2 tsp cinnamon
Directions:

Preheat oven to 375

Macaroon cookie:


  • Mix together the almond flour (or ground almonds) and powdered sugar (this is also where you would add the rose water)
  • In a separate bowl, beat the egg whites on high until they are thick and foamy and create stiff peaks. Gradually add the granulated sugar to the egg whites as you are beating them
  • Add vanilla and food coloring to above mixture
  • Once the meringue has a glossy texture, it is done
  • Stir in half of the flour mixture, folding from the bottom. Then add the second half and stir lightly. Be sure not to over mix this as you want to keep the consistency of the meringue!
  • Place the batter in a pastry bag and squeeze them onto a cookie sheet in little circles about an inch in diameter.
  • Let them dry out for 15-30 mins. You'll know they are ready to be baked if you can lightly touch the top of one and it does not stick to your finger.
  • Bake for 15 minutes (tip: Add a second baking sheet underneath so that the macaroons don't burn)
Butter cream:


  • Stir the water and sugar in a microwave safe bowl and microwave for about 2-3 minutes
  • Beat the above syrup mixture with an egg
  • Add the butter and mix at medium speed until it is creamy
  • Add cinnamon
Once the macaroons are done baking let them cool, add the butter cream center, and you are finito!

6 comments:

  1. My coworker made these a while back and they were amazing! She said they were very hard to make, so I'm proud of you guys for making them so well. Yum!

    ~nas

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  2. OMG they looks amazing! I want a pink one!

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  3. RIDICULOUS, Shirin!!! Where do you find almond flour from? They look gorgeous.

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  4. I had one and it was deelish! Please give my regards to your sous chef!

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  5. whoa! amazing, I want to learn how to make these.

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  6. what beautiful macaroons! I love that pink colour!

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