French Macaroons

Macaroons have been in the news lately or perhaps it was just me obsessing about them and seem to notice them everywhere.  I believe it was Marie to blame, in the recent Marie Antoinette movie (starring Kirsten Dunst), where she indulged in these nutty, chewy morsels while sipping champagne or tea during her numerous splurges and living ‘la vie’.  But whatever the reason, I set out to have my own little delectable feast so I decided to hunt down the perfect recipe to make these pretty cream-filled almond cookies.

French Macaroons : Ingredients

• 1 1/4 cups confectioners’ sugar (or powdered sugar)
• 1 cup finely ground sliced, blanched almonds (or ground almond flour Bob’s Red Mill Almond Meal/Flour available at Amazon or also at Whole Foods)
• 3 egg whites
• pinch of salt
• pinch of cream of tartar
• 1/4 cup of fine granulated sugar, sifted
• Food coloring gel in pink, green, yellow color

Macaroon Filling : Ingredients

• 3 egg whites
• 1 cup butter, softened
• 1 cup confectioners’ sugar, sifted
• 1 tsp almond extract (or any flavoring you wish like lemon extract, pistachio, rose water, etc.)

• Pink Macaroons: Use pink coloring gel with filling flavored with rose water.
• Yellow Macaroons: Use yellow coloring gel with filling flavored with lemon extract.
• Green Macaroons: Use green coloring gel with filling flavored with pistachio extract.

Sugar Cookies Dough : Directions

Step 1. Supplies needed for the sugar cookies: (1) Powdered Sugar, (2) Sliced Blanched Almonds, (3) Egg Whites, (4) Granulated Sugar, (5) Cream of Tartar, (6) Salt.  For quantities see above list.

Preheat oven to 350 degrees.

Step 2. Grind the almond until they are finely ground with the food processor.  If you are using ground almond flour, you can skip this step.  Almond flour is basically ground up almonds.  Sift the almond in a sifter.

Step 3. Sift the powdered sugar into the almond mixture.  Mix together the almond and the powdered sugar until well mixed.

Step 4. In a bowl, whip the egg whites with pinch of salt and pinch of cream tartar on medium speed until it starts to foam.  Increase the speed to high and gradually add in the granulated sugar.  Continue to beat the whites on high until it is all white and foamy.  The whites on the mixer should look glossy and stand up like stiff peaks.  I am almost there!

Step 5. Gently fold whites into almond mixture until fully incorporated with a spatula.

Step 6. If you like to have soft pastel colors, now is the time to color the batter.  Divide the batter into as many batches as the number of colors you’d like.  One batch per color. Use toothpicks to add coloring to the batter.  The more you add, the stronger and intense the color, so add little at the time until you have the desired intensity.  Use a clean toothpick every time, no double dipping.

Step 7. Line a baking sheet with parchment paper.  Fill pastry bag with batter and with a #6 Wilson round tip.  A number #4 or #5 will work too.  Pipe 1 to 2 inch disks of batter onto the sheets, leaving about 2 inches between the cookies.  The batter will spread a little.  If you want smaller cookies, pipe 1 inch disks, for larger cookies, pipe about 1 1/2 inch disks.

Let the cookies sit and dry at room temperature for about 15 minutes and the top of the shiny batter turns dull.

Important: Make sure to use parchment paper to line baking sheets not foil like I did in the picture.  I ran out of parchment paper and didn’t have time to run to the store.  The macaroons just stuck to the foil!

Very Important: Bake in the oven with the door slightly ajar (so it does not overheat) and the cookies will not crack. I just jammed a wooden spoon in the door to prevent it from closing which worked well.  Bake about 15 minutes.

Filling is like Swiss Meringue Buttercream:

Place the egg whites and sugar for the filling in a bowl and mix with a mixer. Place mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, about 3 – 5 minutes. Transfer bowl to the mixer, and whip on high speed until stiff peaks form, about 3 – 5 minutes.  Add softened butter, one pat at a time, and continue mixing until butter is thoroughly incorporated.  Pipe onto one side of the macaroon and use another one to sandwich the filling in between.

Step 9. Place on a doily on a cake server ready for your Marie Antoinette Feast, Bridal Shower Party or Birthday Tea Party!  Server is by Lala Grace.

Other French Theme Ideas

• Marie Antoinette Party Supplies
• Marie Antoinette Party Ideas
• Marie Antoinette Party Recipe – Sugar Cookies
• Marie Antoinette Recipe – French Macaroons
• Marie Antoinette Recipe – Petit Fours
• Marie Antoinette Recipe – Almond Cookies

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