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Friday, August 26, 2016

macaron (french macaroon)

Ingredients

  • Servings: 16
  • 3 egg whites
  • 1/4 cup white sugar
  • 1 2/3 cups confectioners' sugar
  • 1 cup finely ground almonds

Recipe

    Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins

  • 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, 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 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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