French Macarons from Another Kitchen Cookbook Club at the Summerland Kitchen
💙 Another Kitchen Cooking Club is a seasonal get-together of friends who cook in each others’ kitchens while our children play. We often choose complex recipes we would rather attempt with the support of friends. This day, the girls held hands and giggled, the boys climbed and jumped, but they all,ultimately, played together in the sand, constructed floor puzzles, poured each other chamomile tea, and smiled at each other over tiny, freshly-made, ocean blue French Macarons.
Making French Macarons is tricky. The recipe needs to be followed exactly. We used a basic recipe from Martha Stewart and filled them with Strawberry Rhubarb Jam. Next time, we will make them bigger. The recipe says to pipe them into 3/4 inch rounds onto the pan, but that was too small. Also, one pan came out a little chewier (and less blue!) because they cooked a little more, being small. That said, they did work!
We used a natural food dye, so they were less vibrant than others I have seen, but still pretty. They melted in our mouths and tasted great.
Something to think about for next time is that they need to be flattened somehow before going in the oven. They were so rounded, they rolled around on the plate!
French Macarons Recipe
2/3 cup sliced blanched almonds (71 grams)
1 cup confectioners’ sugar (117 grams)
2 large egg whites, room temperature
1/4 cup granulated sugar (53 grams)
Jam or other filling (We used Strawberry Rhubarb Jam)
Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners’ sugar; process until combined, about 1 minute.
Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds.
Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
Recipe from Martha Stewart