The first time I tried these famous French cookies, half the batter ended up streaming down the kitchen cupboard; 1/4 flattened out and became slivers of baked meringue; and the remaining 1/4 turned out wonderfully!!
This is a cookie I strive to perfect and maybe I will someday. But for now, I leave you with some extensive research from the hard work of others!
The fillings are adapted, but the basic cookie has been carefully chosen for ease. Perhaps after perfection, I can adapt for additional characteristics.
- 3 egg whites
- 1/4 cup white sugar
- 1 2/3 cups confectioners’ sugar
- 1 cup almond flour- best if spread onto a cookie sheet and dried for two days prior to making.
- Gel Food Coloring of your choice (liquid or oil based colorings are not recommended)
- Line a baking sheet with a silicone baking mat. If no baking mat is available, place baking paper on a flat cookie sheet.
- Beat egg whites and gel food coloring until mixture is foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners’ sugar and almond flour in a separate bowl and gently fold the almond mixture into the egg whites.
- Spoon a small amount of batter into a plastic bag, or pastry bag, with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto 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 onto 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.
Almond Cream Cheese
- 4 ounces cream cheese
- 1/3 cup white sugar
- 4 tbs maple syrup
- 1/4 tsp almond extract
- 1/8 teaspoon salt
- 1 1/2 cups heavy whipping cream
- In a small bowl beat whipping cream until stiff peaks form; set aside.
- In a large bowl combine cream cheese, sugar, syrup, almond extract, and salt. Beat until smooth, then fold in whipped cream.
Also Visit: http://www.indulgewithmimi.com/macaron-filling-ideas/ for tips and ideas! There are countless options out there.
Pair equally sized macarons. Place approximately 1 tsp filling on flat surface of one cookie. Place flat surface of matching cookie on top to form a sandwich.