French Macarons are pretty much one of my favorite things in the whole world.
My husband says he’s never seen me bite into one without giving him the “O-M-G look.”
You know the one.
And now that I’ve made them, I have a whole new appreciation for anyone who can get their batter so smooth! I think the secret must be excellent food processing– and my food processor is broken… so forgive me for the slightly grainy looking cookies (it didn’t affect the taste, promise)!
Although these cookies did take a little bit of extra effort, they were most certainly worth it.
Just make sure you have a food processor on hand, and you won’t have a problem!
- 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
- Pulse confectioners’ sugar and almond flour* in a food processor until combined. Sift mixture twice.
- 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 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
3. 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.
4. 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.
5. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
6. Fill cookie sandwiches with 1 tsp. each of suggested fillings.
*Having made these again, I processed the almond flour for about a minute before I added the powdered sugar and processed again. The batter turned out MUCH smoother.
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