PARISIAN MACARONS
You can indulge in this light, airy French treat without feeling feel weighed down.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes Egg Whites
Yield Makes about 16 filled macarons
Number Of Ingredients 6
Steps:
- To make the macarons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners' sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners' sugar mixture until completely incorporated.
- Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about 15 minutes.
- Bake, with the door of the oven slightly ajar, until the surface of the macarons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.
- To fill the macarons: Fill a pastry bag with the filling. Turn macarons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macarons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.
- Variations: To make coffee-flavored macarons: In step 1, add 2 drops brown food coloring to the egg whites after they are whipped. In step 4, blend 1/2 cup macaron filling with 1 1/2 teaspoons espresso powder dissolved in 1/2 teaspoon warm water for the filling. To make cassis-flavored macarons: In step 1, add 2 drops purple food coloring to the egg whites after they are whipped. In step 4, use 1/3 cup good-quality cassis jam for the filling. To make pistachio-flavored macarons: In step 1, add 2 drops green food coloring to the egg whites after they are whipped. In step 4, combine 1/2 cup macaron filling with 1 tablespoon pistachio paste for the filling.
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Jayden Beats
[email protected]I'm allergic to nuts, so I couldn't try these macarons. But they looked delicious!
Adanan Kamboh
[email protected]These macarons are way too sweet for my taste. I couldn't even finish one.
Faisal Khan Swati
[email protected]I found this recipe to be a little too complicated. I think there are easier ways to make macarons.
Britt Lewis
[email protected]I'm not sure what I did wrong, but my macarons didn't turn out right. They were too crumbly and didn't have the right texture.
Shaun Barker
[email protected]These macarons are a little pricey, but they're worth it. They're so delicious and they make a great gift.
Abijgail Gravenstijn
[email protected]I've tried this recipe a few times now and it always turns out perfectly. I love how easy it is to make and how delicious the macarons are.
Annie
[email protected]I made these macarons for my friend's birthday and she loved them! They were so pretty and delicious.
Abaho Brian
[email protected]These macarons are the best I've ever had. They're so light and airy, and the flavors are amazing.
MD Sojib Rana
[email protected]I've never made macarons before, but this recipe made it easy. The macarons turned out perfectly and they were so delicious.
Merli Akos
[email protected]These macarons are a little time-consuming to make, but they're worth it. They're so delicious and impressive.
Ch Abdulrehman
[email protected]I'm not a huge fan of macarons, but these were really good. The flavors were well-balanced and the texture was perfect.
Tayyab Haral
[email protected]The instructions in this recipe are very clear and easy to follow. I was able to make these macarons without any problems.
Ahmed Ayinde
[email protected]I love the variety of flavors in this recipe. There's something for everyone.
Narendra dangi
[email protected]These macarons are so beautiful and elegant. They're perfect for a special occasion.
ugin raptor
[email protected]I've tried making macarons before, but they always turned out too crumbly. This recipe was perfect and the macarons came out perfectly chewy and flavorful.
Ana M
[email protected]These macarons were a hit at my last party! They were so delicious and everyone loved them. I will definitely be making them again.