First things first...macarons are different from macarOOns. They both use egg whites as a main ingredient, but macaroons have coconut while macarons do not. And, according to NPR, macarons are the new cupcake. For us bakers (yes, I've now classified myself as a "baker") thats like learning that pink is the new black. Very exciting.
I was a little intimidated when I checked out the recipe; there were directions about "aging" your egg whites and folding in almond powder to form "a soft magma"....what?? I've learned that this is a recipe that will definitely take many tries to perfect, but the macarons are so cute that I will keep trying till I get it right!!
Raspberry Chocolate Macarons (adapted from Epicurious)
Ingredients
3/4 cup finely ground almonds
1 1/2 cup confectioner's sugar
3 large egg whites
3/4 tsp salt
3 T sugar
red food coloring
Directions
Beat egg whites and salt on medium speed for about a minute. Add sugar to egg whites a tablespoon at a time and beat until stiff peaks are formed. Add food coloring and mix on low until color is distributed. Mix the almonds and confectioners sugar in a separate bowl, then fold in to egg white mixture with a spatula. Fold until the mixture is slightly runny; test a bit on a plate: if it spreads into a small pool - its perfect! If it stays in a mound, fold a few more times. Coat a baking sheet with cooking spray and pipe batter into 1-inch rounds. Bake for 10 minutes at 300 degrees. Let cool completely, and remove from baking sheet.
I sandwiched the macarons with raspberry chocolate ganache:
1/4 cup heavy cream
4 oz semi-sweet chocolate chips
1 T raspberry preserves
Wow those look fabulous. I've never had a macaron. Only a macarOOn. Thanks for letting me know there's a difference!
ReplyDelete