Ever since Neve brought these delicious little “biscuits” home from Paris last Christmas, I have been trying to find info on them. Once I found out what they were called, off I went to search the library catalog.
Have I told you how much I love the library? I LOVE THE LIBRARY!!! They had two books that I checked out and savored for three weeks (yes, you can check them out that long!!!). My favorite one was a tiny booked called….Macarons by Cecile Cannone.
What was even better, was finding out that they were made with Almond Flour!!! Yes, it’s Paleo (although the sugar is not….hey – a girl has to make a non-paleo sacrifice every now and then)!!
French Meringue Macarons
- 2 3/4 cups almond flour
- 2 3/4 cups powered sugar
- 1 cup egg whites (from about 7 or 8 eggs) at room temperature
- pinch of salt
- 2 teaspoons of powered egg whites (if weather is humid)
- 3/4 cup superfine sugar
- 5-7 drops of food coloring — I used Blue!!!
- Line baking sheets with parchment paper
- Blend the almond flour with the powered sugar in the food processor to make a fine powder (or sift together, discarding any large crumbs and adding a bit more almond flour and powered sugar as needed to compensate).
- Then sift the mixture through a strainer until it is as fine as you can get it – this keeps crumbs from forming on the macaron tops as they bake.
- With the wire whip attachment on the mixer, beat the egg whites with the salt and powered egg whites (if you are using them).
- Start slowly and then increasing the speed as the whites start to rise.
- Add granulated sugar and the food coloring.
- Beat until the egg whites form stiff peaks and your meringue is firm and shiny.
- Pour the beaten egg whites onto your almond flour mixture and gently fold them in using a rubber spatula.
- Move your spatula from the bottom of the bowl to the edges with one hand, while using your other hand to rotate the bowl.
- Now hit the spatula against the rim of the bowl until the batter falls in a wide ribbon when you raise the spatula.
- When you can not see any crumbs of almond flour and the mixture is shiny and flowing, you are ready to start piping.
- Fit pastry bag with number-8 tip and fill with batter.
- Start by squeezing out a small amount of mix onto a parchment-lined baking sheet to form a 2 1/2-inch circle.
- Be sure to leave a 1-inch space between macarons so they will not touch while they bake
- If a peak forms on the batter and does not disappear, it means the batter should have been beaten more.
- To eliminate peaks, tap the baking sheet on the tabletop, making sure to hold the parchment in pace with your thumbs.
- Let the piped macarons rest for 15 minutes — no rest = no feet!
- Preheat the oven to 300 degrees (325 degrees for non-convection oven).
- Bake for 14 minutes
- After the first 5 minutes, open the oven door to briefly to let out the steam.
- Let the macarons cool completely on a rack before thanking them off the parchment paper.
- Press the bottom of a cooled macaron shell – it should be soft.
- If the bottom is hard – reduce your baking time to 13 minutes
I really wanted to do a salted caramel, but wanted to do it non dairy…….not super easy!!!!! Below is the original recipe:
- 1/2 cup sugar
- 2 tablespoons of water
- 2 tablespoons of heavy cream
- Coarse sea salt
- Combine the sugar and water in a small sauce pan over medium-high heat until the sugar dissolves
- Swirl the saucepan – DO NOT stir
- Allow the mixture to darken until the sugar turns a deep amber color – about 5 minutes
- Remove from heat ans whisk in the cream
- Wisk until the caramel is smooth and set aside to cool for 10 minutes
- Add a large pinch of sea salt, stir to combine ans allow to rest for 30 minutes before using
So my caramel never set because I used coconut milk. I followed a recipe that I found online but it never came together……..being the frugal person that I am, I was not going to throw out a perfectly good batch of caramel liquid so I added a bit (A LOT) of powered sugar and Crisco and made a caramel butter cream.
Since I was also making whoopie pies at the same time (another post!!) I had some marshmallow cream filling left over. I took this and added a bit of peanut butter to make a peanut butter and fluff filling — YUMMY!!!!
Fill the macarons with the filling and gently put the top on. It is best to let the filled macarons rest for a few hours before serving – allows the filling to flavor the whole cookie.