Macarons

Macarons are delicate little cookies made with almond flour and meringue. They dissolve almost instantly in your mouth. They can be sandwiches with different kind of fillings, although jam is the most popular one. Macarons sold in the pastry shop are sold in different colour, this can be done by including a tiny bit of food colouring in the batter.

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Ingredients:

• ¾ Cups Almond Flour

• ¼ Cups Super Fine Sugar

• 1 Cups Powder Sugar

• 2 Aged Egg Whites

• ¼ tsp Cream of Tartar

• Food colouring

• Fruit Jam

Preparations:

1. Making Macarons starts with aging egg whites. Aging egg whites will reduced the moisture content as much as possible, resulting in a thicker batter, which help their shape better. To age egg whites, simple separate them with yolks, cover and leave on countertop for 1 to 2 days. Egg whites can be aged in the refrigerator, but they will have to bring to room temperature before using them

2. Preheat the oven to 375 degree F. Line sheet pans with parchment paper.

3. In a medium bowl, mixed together almond flour and powder sugar. Sift mixture.

4. In a large bowl, with an electronic mixer, beat egg whites with the cream of tartar with medium speed until foamy. Increase to high speed, gradually add the super fine sugar. Continue to beat to stiff peaks.

5. Mix food coloring into a small amount of the egg whites batter. Stir into the egg whites mixture until they are the color you like.

6. With a rubber spatula, gently folder in the almond flour.

7. Fit a pastry bag with a ½ inch round tip and fill with the batter. Pipe out 1 ¼ inch rounds about 1/8 inch thick onto prepared sheet pans, leaving 1 inches between cookies.

8. Let the cookies sit out at room temperature for about 15 minutes, a thin skin forms on the surface.

9. Bake for about 10 minutes, or until the surface is completely dry. Let cookies cool on the baking sheet for 5 minutes and peel them off the parchment paper.

10. Spoon some jam in the flat side of a macaron. Cover the bottom with another macaron, flat sides facing in. Gently press the macaron into place.

11. Cookies can be stored in an airtight container for up to 1 week.

Tips:

Never store the Macarons in a plastic container. It’s going to make the cook soggy and chewy.