There's a first for everything and this is my first macaron. I've been quite obsessed with this little delicate french pastry lately. I'm not sure what it is-- maybe for the variety of colors and flavors. Or maybe its how amazingly mixing three simple ingredients together is the basis of such a yummy treat.
almond macarons adapted from Martha Stewart
- 1 1/4 cups confectioners' sugar
- 1 1/2 cups (4 ounces) finely ground almonds, or almond flour all purpose flour
- 3 large egg whites
- 1/4 cups of granulated sugar
- 1/4 tsp pure vanilla extract few drops of yellow food coloring
- 1/2 cup of caramel ganache
- Preheat oven to 300 degrees.
- Sift confectioners' sugar into a bowl. Whisk in almonds; set aside.
- Line 2 baking sheets with parchment paper or nonstick baking mats, and mark circles using a 1 1/2-inch cutter dipped in flour.
- Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl.
- Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla, food coloring and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.
- Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe mixture into marked circles on prepared baking sheets.
- Bake, rotating sheets halfway through, until macaroons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes.
- Transfer macaroons on parchment to a wire rack; let cool completely. Spread 2 teaspoons caramel ganache on flat sides of half the macaroons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving. caramel filling from food network
- 1/4 cup water 1 cup plus 1 tablespoon sugar 2 tablespoons light corn syrup
- 1/2 cup heavy cream, warmed to 100 degrees F
- 1/4 cup creme fraiche
- 1/2 teaspoon fresh lemon juice Pinch salt (less than 1/8 teaspoon)
- Heat a saucepan of water and place a whisk in it. Combine the water, 1 cup of sugar, and the corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remain.
- Brush down the insides of the pan with a little water, using your hand to feel for any stray granules of sugar.
- Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly.
- When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush. As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 350 degrees F. It will be dark brown.
- Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.
- Add the cream to the caramel. Vigorously whisk in the remaining 1 tablespoon sugar, creme fraiche, lemon juice, and salt. This sauce is now ready to be served warm or cooled to room temperature.