Parisian Macaroons

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(Makes 24)
Macaron Ingredients:

3/4 cup (100 gr.) confectioners' sugar

1 cup (100 gr.) white almond flour

6 tablespoons (80 gr.) egg whites, at room temperature

  (from about 3 extra-large eggs)

Pinch of salt
Pinch of Cream of Tartar

1/4 cup superfine Baker's sugar

Macaron Filling Ingredients:

1 1/2 large egg whites (40 gr.), at room temperature

1/2 cup superfine Baker's sugar

1/2 cup (4 ounces) unsalted butter, at room temperature, cut into pieces

Macaron Preparation:

Preheat oven to 325º  In medium bowl, whisk together confectioners' sugar and ground almonds.  Place almond sugar in food processor and process 15 seconds.  In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt and cream of tartar on medium speed until foamy.  Increase speed to high and gradually add superfine sugar.  Add food coloring for desired color.  Add flavoring if desired.  Continue to whip until stiff glossy peaks form.  With a rubber spatula, gently fold in the almond/confectioners' sugar mixture until completely incorporated (65 cut and folds). Over mixing will make the batter too loose. It should slowly fall off the spatula like molten lava. 

Line baking sheets with parchment paper, lightly sprayed with non-stick spray and wiped with a paper towel; set aside.  Fit a pastry bag with a #4 round tip, and fill with batter.  Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies.  The batter will spread a little.  Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about 20 to 60 minutes.

Place macarons on shelf in bottom third of oven.  Bake until the surface of the macarons is completely dry, about 15 minutes rotating pan half way through. Check bottom of one macaron.  If bottom is still soft, return to oven until bottom is dry. Remove baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment.  Their tops are easily crushed, so take care when removing the macarons from the parchment.  Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.

Macaron Filling Preparation:

In the bowl of an electric mixer, whisk egg whites and sugar.  Set mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, 3 to 5 minutes.

Transfer bowl to the mixer, and fit with the whisk attachment.  Whip on high speed until mixture is stiff and shiny, 3 to 5 minutes.  Add butter, one piece at a time, and continue mixing until butter is thoroughly incorporated.  Add desired flavoring and food color and mix well.  The filling can be kept, covered and refrigerated, up to 1 week.  Bring to room temperature before using.

Final Preparation:

To fill the macarons;  fill a pastry bag with the filling.  Turn macarons so their bottoms face up.  On half of them, pipe about 1 teaspoon filling.  Sandwich these with the remaining macarons, flat-side down, pressing slightly to spread the filling to the edges.  Refrigerate until firm, about 2 hours.

Flavorings and Colors:

Chambord:  We used red food coloring to make the macarons and filling pink then added two teaspoons of Chambord to the filling.  No flavoring was added to the macarons.

Lemon:  Add zest of one lemon plus 2 teaspoons of lemon juice and lemon coloring to filling.

Coffee:  We used brown food coloring for the macarons and filling.  We added instant espresso powder to the macarons and filling to flavor them both.

Wintergreen:  We added green food coloring to the macarons and filling.  We added a couple drops of wintergreen oil to the filling only to flavor it.

Variation:

Vanilla: Use vanilla flavoring for the filling and leave macarons and filling white. 

Hazelnut:  Combine 1/2 cup macaron filling with 1/3 cup finely ground hazelnuts and 2 tablespoons honey.

Try any combination of flavors and colors you desire - be creative. 

History:

Ellen's favorite pastry when traveling in France was the Parisian Macarons so she found a recipe on the internet and we adapted it to our tastes.  These cookies definitely taste better when made with a Granddaughter or a close loved one.  Enjoy.