Friday, 6 July 2012

Try this gorgeous Macaroon recipe that will have you keep returning to the cake tin for more :)


1 cup confectioner's sugar
3/4 cup almond flour
2 large egg whites, room temperature
pinch of cream of tartar
1/4 cup superfine sugar


Chocolate: Substitute 3 tablespoons unsweetened Dutch cocoa powder for the almond flour.
Coconut: Substitute 2 tablespoons dessicated unsweetened coconut for 2 tablespoons of the almond flour and add 1/2 teaspoon of rum; sprinkle with additional coconut before baking.
Peanut: Substitute 3/4 cup finely ground unsalted peanuts for the almond flour.
Pistachio: Substitute 1/2 cup finely ground unsalted pistachios for 1/2 cup of the almond flour, and add 2-3 drops forest green gel-paste food coloring.
Raspberry: Add 1 tablespoon fresh raspberry puree, strained, plus 3-4 drops rose gel-paste food coloring.
Vanilla Bean: Add 1/2 teaspoon pure vanilla extract.


Pulse confectioner's sugar and almond flour in food processor until combined. Sift the mixture twice.

Preheat oven to 375 degrees. Whisk egg whites with a hand mixer on medium until foamy. Add cream of tartar and mix until soft peaks form. Reduce speed to low and add the superfine sugar. Increase speed to high and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over egg whites and fold in until smooth and shiny.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets. Tap the bottom of each sheet on counter top to help release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 and bake one sheet at a time for 10 minutes, rotating halfway through. After each batch, increase the temperature back to 375 degrees, heat for 5 minutes, and reduce back down to 325 degrees.

Sandwich 2 macaroons with filling of your choice.

 There are many different fillings you can use with macaroons: jellies, marshmallow fluff, chocolate ganache, dulce de leche, peanut butter, Swiss meringue butter-cream. See the one below for chocolate ganache! Yummy!

 Chocolate Ganache


1/2 cup heavy cream
3 1/2 ounces dark chocolate, finely chopped (at least 70% cacao)
1 tablespoon unsalted butter, softened


Pour cream over chocolate in a double boiler over medium heat. Let stand for 2 minutes, then add in the butter and mix well. Let cool, stirring often. Use immediately.

Happy Eating :)

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