I had my first french macaron at a little cafe in Salt Lake. They call them "buttons" there. This little tiny meringue cookie didn't look like much, but when I tasted it, I was in love! I would probably go there every day to get one if this little cafe was closer and if one little button didn't cost almost $2! Yes $2 for a little macaron that is only about the size of a silver dollar! I decided I would have to make them myself. After making several batches, I could see why they are so expensive...maybe. These are temperamental little treats, but they are so worth it! I can't even express how satisfying it is to get perfect batch after perfect batch! My most recent attempts have been the best yet! Perfect smooth tops and perfect feet at the bottom! I was so excited I danced around the kitchen. My 1 year old thought this was hilarious. I read several blogs about making the perfect french macaron and most of the recipes were measured by weight. I don't have a very reliable kitchen scale, so I went with Martha Stewart's recipe. I have tried raspberry, pistachio, hazelnut, and chocolate. Pistachio is my favorite, and chocolate is my least favorite. For some reason they had an almost stale texture to them. I used the dutch processed cocoa powder...I don't know what went wrong. Anyway, in my attempts to make the perfect macaron, I have learned that the number of times you fold the meringue and almond flour mixture together makes all the difference. Your batter should be shiny and smooth. I think on average I fold about 50 times. You don't want to fold too much or you won't get the feet you are looking for. If you don't fold enough, you won't have smooth tops. Also, you need to make sure that you let them sit long enough that they are no longer sticky or tacky to the touch before you put them in the oven. If you put them in too early, they will crack and peak. I have tried cooking them at a low temperature for longer periods of time as suggested in other blogs, but I think heating the oven to 375 and then reducing it to 325 just before putting the macarons in the oven works best.
Raspberry Macarons
1 cup confectioners' sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
3/4 cup seedless raspberry jam, for filling
Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 to 10 minutes with a hand mixer or 3 to 4 minutes with a stand mixer. I add my gel food coloring just before stiff peaks form. Do not use liquid food coloring. Be careful not to overwhip. Sift flour mixture over whites, and fold until mixture is smooth and shiny. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.) I like to lay my macarons on the wire rack up side down to prevent the center from settling on the bottom and creating a hollow inside. Sandwich 2 same-size macaroons with 1 teaspoon jam. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
Variations:
Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.
Coconut: Substitute 2 tablespoons desiccated unsweetened coconut for 2 tablespoons of the almond flour, and add 1/2 teaspoon rum; sprinkle with additional coconut before baking.
Peanut: Substitute an equal amount finely ground unsalted peanuts (peanut flour) for the almond flour.
Pistachio: Substitute 1/2 cup finely ground unsalted pistachios (pistachio flour) for 1/2 cup of the almond flour, and add 2 to 3 drops forest-green gel-paste food coloring.
Raspberry: Add 1 tablespoon fresh raspberry puree, strained, plus 3 to 4 drops dusty- rose gel-paste food coloring.
Vanilla Bean: Add 1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean, split and scraped, pod reserved for another use.
Hazelnut: Substitute 1/2 C. finely ground hazelnuts for 1/2 C. almond flour.
Suggestions for Fillings:
Chocolate: Chocolate Ganache
Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios or white chocolate ganache
Raspberry: 3/4 cup seedless raspberry jam
Vanilla Bean: 1 cup Pineapple Buttercream , 1 cup Swiss Meringue Buttercream, or 3/4 cup store-bought jam or preserves.
Hazelnut: 1 C. Chocolate hazelnut spread
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