VANILLA BEAN MACARONS
We've taken the guesswork out of making this classic French cookie, so you can prepare the dessert at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the hazelnut mixture, and pipe the batter into rounds. Delight one and all with the gorgeous, delicious, professional-looking results.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 20 to 25 sandwich cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
- Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
- Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
- The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add vanilla bean seeds and food coloring, and beat on highest speed 30 seconds.
- Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
- Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
- With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
- Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
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Ayyan Gujjar 730
[email protected]These macarons are the perfect treat for any occasion. I highly recommend them!
Brynlee Hart
[email protected]I'm not sure what I did wrong, but my macarons turned out flat and misshapen.
Hasnain zai
[email protected]These macarons are a bit pricey, but they're worth it. They're so delicious and make a great gift.
Bibishe Aziba
[email protected]I followed the recipe exactly, but my macarons didn't turn out as expected. They were too dry and crumbly.
Dalal Mziry
[email protected]These macarons were a bit too sweet for my taste, but they were still very good.
eslam isso
[email protected]I made these macarons for a party, and they were a huge hit. Everyone loved them!
Qar7 l ŸÇÿ±ÿ≠
[email protected]These macarons are the best I've ever had. They're so light and airy, and the vanilla flavor is divine.
Kxng Keems
[email protected]I'm not a huge fan of macarons, but these were really good. The vanilla flavor was very pronounced, and the texture was perfect.
Shahid Sandhu
[email protected]These macarons were a bit tricky to make, but they were worth it. They're so delicious and look so elegant.
TorseuL
[email protected]I love the chewiness of these macarons. They're not too sweet, and the vanilla flavor is just right.
Raju Bahadur
[email protected]These macarons are amazing! The texture is perfect, and the vanilla flavor is subtle but noticeable. I followed the recipe exactly, and they turned out beautifully.