Wednesday, February 3, 2010
La recette des macarons à la fraise!!!
So, I wanted to share the recipe for Macarons that Adrianna and I used/adapted last night. We both like to bake, and thought these little beauties were way less complicated than we had anticipated. In fact, if you haven't made these yet, don't be intimidated. Try it today. Or whenever. No Pressure.
1 1/2 cups confectioner's sugar
2 cups blanched almonds
3 egg whites (room temperature)
3/4 t salt
3 T granulated sugar
1/4 cream of tartar
5 T unsalted butter (room temperature)
pinch of salt
3 T strawberry jam
1 T confectioner's sugar
1/2 t vanilla paste
1. Preheat oven to 300 F. Trace circles onto the parchment paper with a pencil, then line sheet pans with paper, pencil marks down.
2. Grind confectioner's sugar and almonds in a food processor until it is a fine powder.
3. Beat egg whites with an electric mixer at medium speed until they get frothy, then add salt and cream of tartar. (The Ladurée recipe doesn't call for cream of tartar, but since it was raining, I added it for security, despite Adrianna's wishes. P.S.How do they make these in rainy Paris with no cream of tartar?) When soft peaks form, add granulated sugar slowly and turn up the speed to high, until they hold stiff and glossy peaks. Then add food coloring to desired color. (I am so anti-food coloring, but they are so cute all colored. Quandry.)
4. Fold almond mixture into meringue with a spatula, or by being a rebel and just switching your wire whip out for a quick spin with the flat beater on your kitchenaid.
5. Put into a pastry bag, then pipe onto parchment paper, filling the perfect circles you traced before. (If you fill the bag too full, kindly give the bag to a friend and make her pipe them, so she is the one with the mess all over her hands, that's what I do!)
6. Bake for 18-23 minutes, with the sheet pans on the top third and the bottom third of the oven, turning the pan around halfway through baking. Then LET THEM COOL COMPLETELY before removing them from the parchment paper. They are very fragile.
7. Whip all ingredients for the filling together, smear on the cookies, and then sandwich together for a super sweet, rich, colorful treat.
8. Share and enjoy.