French Macarons

Who doesn't love macarons?!  Well, it may surprise you to learn that they aren't very difficult to make.  However, they do require precise measurements.  Having said that, you will need a food scale for this.

200 g powdered sugar (sifted)

120 g fine almond powder (sifted)

(2 1/2 Tbl. cocoa powder if you want chocolate flavored shells)

(Sift the cocoa in with the sugar, if used.)  Once each are measured and sifted, combine the two and sift again together.  Set aside.

3 egg whites (room temperature)

1/4 tsp. tarter

50 g granulated sugar

pinch salt

food coloring (optional)

Beat the egg whites with a whisk attachment, until foamy.  Add the tarter, sugar, and salt (and color), and beat until they form very stiff peaks.  Remove the bowl from the mixer, and add the almond flour mixture.  With a good spatula, fold in the flour into the egg mixture by hand, using a figure eight motion.  This will take about 65-75 mixes, or until it has a very thick brownie batter consistency.

Prepare a pastry bag (I use disposables - much easier), with a large round piping tip, and pour the batter into the bag.  Get a cookie sheet ready with wax paper, or use macaron sheets.  Pipe out drops of batter onto the wax paper, about 3/4" - 1" in diameter, holding the bag straight up and down, and close to the sheet.  Once all the batter is piped out, take the cookie sheet and lift it about 1' - 1 1/2' above the counter and let it drop once or twice.  This is to get any air pockets out.  Now you need to let the batter dry on the surface for about 30 min. (the batter should no longer look shiny).

Bake the shells between 275-300, and for 15-18 min.  This will vary depending on your oven.  For me it works best at 280 for 15 min.  The shells should not be sticky when you touch them, but should also not be getting golden.  Let cool completely, before applying filling.

Here are some filling ideas:

Butter Cream Frosting

Nutella

Fruit curd

Cream Cheese Frosting

Raspberry Cream Cheese:

1/3 stick cream cheese

4 tsp. raspberry jam

1/4 C powdered sugar

red food coloring

Lemon Cream Cheese:

1/3 stick of Cream Cheese

1 Tbl. lemon curd

1/4 C powdered sugar

Caramel Cream Cheese:

1/3 stick of Cream Cheese

4 tsp. caramel sauce

1/4 C powdered sugar