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.
MACARONS
Filled with ground almonds and flavored with vanilla beans, these classic French macarons are soft in the center, with a crunchy meringue shell that shatters gloriously when you bite. Buttercream is the most traditional macaron filling, but you can substitute jam, chocolate ganache, dulce de leche or lemon curd. And feel free to play with the flavorings: Instead of vanilla, try a dash of rose water, some grated lemon zest or ground cinnamon. If you want to tint the macarons, add a drop or two of food coloring to the batter. These are best made a day or two in advance, and will last for up to 5 days stored airtight at room temperature.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield About 30 small macarons
Number Of Ingredients 13
Steps:
- Line 2 rimmed baking sheets with parchment paper. Sift together almond flour and confectioners' sugar into a medium bowl.
- In the bowl of an electric mixer fitted with the whisk attachment, combine egg whites, cream of tartar and salt; whisk on medium until frothy. Gradually add granulated sugar, 1 tablespoon at a time, beating well between additions. Raise speed to medium-high and beat until egg whites are stiff.
- Using a rubber spatula, fold almond flour mixture and vanilla seeds into egg whites, continuing to fold until mixture is just thin enough to drop in unbroken thick ribbons off the spatula. It should hold its shape for a few seconds before sinking into the rest of the meringue.
- Dab a little meringue underneath each corner of the parchment to stick it to the baking sheet, then transfer the rest of the meringue to a piping bag fitted with a 1/2-inch-round tip. Pipe 1-inch rounds of meringue, spaced 1 inch apart. (Hold your tip perpendicular to the sheet to ensure a round shape.) Rap the baking sheet against the counter 2 or 3 times to remove air bubbles and flatten the meringues.
- Let the meringues rest until you can poke them lightly with a finger and feel a skin; this will take 45 to 90 minutes, depending on the humidity of your kitchen. You don't want the meringues to be sticky when you bake them.
- Place a rack in the center of the oven and heat to 300 degrees. Bake one baking sheet at a time for about 20 minutes, rotating after 10 minutes. Macarons are done when you can easily lift one up from the tray to check if bottoms are light golden. Let cool completely on baking sheets.
- Meanwhile, make the buttercream: Bring 1 inch of water in a medium pot to a simmer. In the bowl of an electric mixer, combine yolks, sugar, water and salt. Place bowl over simmering water, and use a rubber spatula to stir constantly until yolks reach 155 degrees. Transfer to an electric mixer fitted with a whisk attachment, and whip yolk mixture until it reaches room temperature, 4 to 7 minutes.
- With mixer on medium speed, add butter a little at a time, waiting until fully incorporated before adding the next piece. Scrape bowl if necessary. Beat in vanilla extract.
- Transfer to a piping bag fitted with a 1/4-inch-round tip. Pipe 1/4-teaspoon-size mounds onto the flat sides of half the macarons. Top with remaining pieces, sandwiching them together until filling reaches the sides of the macaron. Store in an airtight container; the macarons taste better the next day when the flavors have had a chance to meld.
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