Makes | Prep Time: 30 mins | Bake Time: 10 mins
"This is the quintessential macaron (NOT macaroon) recipe. I am a
baker's apprentice, and after much trial and error, we (the baker and I)
finally perfected the technique. We decided to share with you all. Pipe
your choice of filling on a cookie and sandwich another cookie on top.
These are like cloud cookie sandwiches and are delicious if done
correctly. If you want to do it the super-easy way, just fill with your
favorite flavor of frosting. Enjoy!"
Ingredients
-
3 egg whites
-
1/4 cup white sugar
- 1 2/3 cups confectioners' sugar
-
1 cup finely ground almonds
Directions
- Line a baking sheet with a silicone baking mat.
- Beat egg whites in the bowl
of a stand mixer fitted with a whisk attachment until whites are foamy;
beat in white sugar and continue beating until egg whites are glossy,
fluffy, and hold soft peaks. Sift confectioners' sugar and ground
almonds in a separate bowl and quickly fold the almond mixture into the
egg whites, about 30 strokes.
- Spoon a small amount of
batter into a plastic bag with a small corner cut off and pipe a test
disk of batter, about 1 1/2 inches in diameter, onto prepared baking
sheet. If the disk of batter holds a peak instead of flattening
immediately, gently fold the batter a few more times and retest.
- When batter is mixed enough
to flatten immediately into an even disk, spoon into a pastry bag
fitted with a plain round tip. Pipe the batter onto the baking sheet in
rounds, leaving space between the disks. Let the piped cookies stand out
at room temperature until they form a hard skin on top, about 1 hour.
- Preheat oven to 285 degrees F (140 degrees C).
- Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.
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