Prep 45 mins
Cook 15 mins
Mmm...these are delicious little cookies. They take some time to make, but they're so elegant and wonderful that they're worth it. I made these for a tea party, and everyone raved about them! I used a pastry bag when I made these, but perhaps you could make them without one by just dropping or forming the dough into little mounds as you would most other macaroon recipes. Original recipe comes from Everyday Food magazine. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month. Enjoy!
- 1 1⁄4 cups confectioners' sugar, plus
- 1 teaspoon confectioners' sugar
- 1 cup finely ground sliced blanched almond
- 6 tablespoons fresh egg whites (from about 3 extra-large eggs)
- 1 pinch salt
- 1⁄4 cup granulated sugar
FOR MACAROON FILLING
- 3 large egg whites
- 1 cup sugar
- 1 cup unsalted butter, at room temperature, cut into pieces
- TO MAKE MACAROONS:.
- Preheat the oven to 350°. In a medium bowl, whisk together confectioners’ sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners’ sugar mixture until completely incorporated.
- Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macaroons and the shiny surface turns dull, about 15 minutes.
- Bake, with the door of the oven slightly ajar, until the surface of the macaroons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macaroons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macaroons from the parchment.
- To make coffee-flavored macaroons: In step 1, add 2 drops brown food coloring to the egg whites after they are whipped. In step 4, blend 1/2 cup macaroon filling with 1 1/2 teaspoons espresso powder dissolved in 1/2 teaspoon warm water for the filling.
- To make cassis-flavored macaroons: In step 1, add 2 drops purple food coloring to the egg whites after they are whipped. In step 4, use 1/3 cup good-quality cassis jam for the filling.
- To make pistachio-flavored macaroons: In step 1, add 2 drops green food coloring to the egg whites after they are whipped. In step 4, combine 1/2 cup macaroon filling with 1 tablespoon pistachio paste for the filling.
- TO MAKE MACAROON FILLING:.
- In the bowl of an electric mixer, whisk egg whites and sugar. Set mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, 3 to 5 minutes.
- Transfer bowl to the mixer, and fit with the whisk attachment. Whip on high speed until mixture is stiff and shiny, 3 to 5 minutes. Add butter, one piece at a time, and continue mixing until butter is thoroughly incorporated. The filling can be kept, covered and refrigerated, up to 1 week. Bring to room temperature before stirring.
- You can also add honey and hazelnuts to filling for even more flavor!
- TO FILL THE MACAROONS:.
- Fill a pastry bag with the filling. Turn macaroons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macaroons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.