Oui! You can make some French macarons

These gorgeous pastel-colored French macarons are made with two almond cookies sandwiching a layer of frosting, ganache or jam.

French macarons

Recipe for French macarons
Ingredients

6.75 ounces blanched almond flour
12 ounces powdered sugar
5 ounces egg whites
1.5 ounces granulated sugar
.25 ounces powdered egg whites
Food coloring as needed

Directions
  1. Preheat oven to 325 F. Sift together the almond flour and powdered sugar to remove any lumps.
  2. Whip the egg whites until frothy. Add the granulated sugar and powdered egg whites. Whip until stiff.
  3. Add a few drops of food coloring to the egg whites mixture according to the flavor being made (raspberry = light pink, pistachio = light green, lemon = light yellow, etc.).
  4. Gently fold one third of the almond mixture into the whipped egg whites. The mixture should stay streaky. Lightly fold in another third of the almond mixture. Fold in the remaining almond mixture, leaving a few specks of the egg whites visible.
  5. Fill a pastry bag fitted with a 1/4-inch plain tip with the mixture.
  6. Pipe the batter into rows of 1-inch kisses, 1/2 inch apart, onto parchment or silicone-lined baking sheets.
  7. Bake for 11 to 14 minutes, rotating the baking sheet halfway through baking. 8. Allow the macarons to cool completely.

Assembly: Pistachio, lemon, or raspberry filling (recipes follow), or chocolate ganache

  1. Pipe a 1/8-inch layer of filling onto the flat sides of half of the macarons.
  2. Sandwich another unfilled macaron on top of the filling, pressing gently so it adheres. Refrigerate in an airtight container for up to 3 days.
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Pistachio filling
Ingredients

2 fluid ounces heavy cream, 1 ounce unsalted butter, softened, 1 ounce glucose, 5.5 ounces almond paste, 50% (marzipan), 2 ounces pistachio paste, 0.5 fluid ounces

Directions
  1. Whip together the cream and butter until light and fluffy.
  2. Stir in the remaining ingredients.
  3. Fill a pastry bag fitted with a plain tip with filling.
Limoncello filling
Ingredients

2 fluid ounces Heavy cream, 1 ounce Unsalted butter, softened, 1 ounce Glucose, 5.5 ounces Almond paste, 50% (marzipan), 3.5 ounces Sweet lemon zest purée 0.5 fluid ounces

Directions
  1. Whip together the cream and butter until light and fluffy.
  2. Stir in the remaining ingredients.
  3. Fill a pastry bag fitted with a plain tip with filling.
Raspberry filling
Ingredients

8 ounces Almond paste, 50% (marzipan) 1 fluid ounce Eau de vie de framboise (raspberry alcohol) 5 ounces

Directions

Beat the almond paste with the raspberry eau de vie until smooth. Beat in the raspberry jam.

Fill a pastry bag fitted with a plain tip with filling.



Chocolate filling
Ingredients

12 ounces chocolate ganache

Directions

Fill a pastry bag fitted with a plain tip with ganache.



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