Last nights macaron making class at Glaze was such a success! It was J.Sorelle and I’s first Make and Mingle event in Denver and we can’t wait to have more! One thing I learned last night was the pronunciation of “Macaron”. Did you know you say it differently then Macaroon?? The single “o” apparently makes a world of a difference! So say it with me “mac-a-roun”. Now you are officially a professional!
Confession. I don’t ever plan on making these in the near future. There is so much patients that goes into it. Like I said on my Instagram, it’s a long, long journey. But last night was so much fun to get to see how professional patisserie chefs make these delicious little things! If you are feeling crazy, try out this recipe from Martha Stuart! I wish you all the luck!
INGREDIENTS
For the Macarons (I hope you said that correctly!)
- 1 cup confectioners’ sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- Pinch of cream of tartar
- 1/4 cup superfine sugar
For the Filling
- Chocolate: Chocolate Ganache
- Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
- Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
- Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
- Raspberry: 3/4 cup seedless raspberry jam
- Swiss Meringue Buttercream
DIRECTIONS
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Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times.
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Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
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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, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
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Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
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Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
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