MACAROONS……NO! MACARON - Guest Post by Kim Hendrickson, Salvia PressMonday, March 20th 2017 @ 4:58 PM
It seems the macaron trend has nudged the cupcake out of vogue and back into “just another cake category”! Some of you might know that I teach a number of classes. One of my favorites is my Macaron Made Simple Class, having just taught it again the other night.
For all of the reasons I enjoy teaching are the reasons the class is so popular. I show people how to make a very expensive French cookie simply and affordably and after demo-ing a few basic techniques, everyone is very satisfied and are laden with dozens of macarons as they leave (and if they’re smart they will sell them on the corner for $1 a piece, a full $1 cheaper than those being sold at the mall!).
See if you enjoy making these too!
FRENCH ALMOND MACARONS
Yield: 28-1 inch sandwiched cookies
1 ¾ cups plus 2 tablespoons confectioner’s sugar
1 ¼ cups plus 2 tablespoon almond flour/meal
4 large egg whites (1/2 cup), room temperature
¼ cup granulated sugar
filling of your choice
Line baking sheets with parchment paper. Set aside. Using a medium mesh sieve, sift the XX sugar & almond meal into a medium bowl. Fit a mixer with balloon whisk (or hand mixer), whip the egg whites on medium speed until foamy. Slowly add the granulated sugar until the texture is glossy, very white and stands at a stiff peak (no curl); about 8-10 minutes.
Spoon whites into a large bowl and fold the almond/sugar mixture into it in three stages, just until it is combined. Fill a large pastry bag fitted with a plain tip that is ¼-1/2-inch in diameter. Pipe out 1-inch rounds holding the bag perpendicular to the baking pan, spaced about 1 ½-inches apart. Once piped, rap the sheet against the counter several times to let any air bubbles out and flatten the meringues. Let the pan rest until the meringues are no longer feel tacky and have a light skin on the surface for 20-30 minutes.
Preheat oven to 325F. When the meringues have rested, lower the heat to 300F and bake for 18-20 minutes until they are pale golden. Once cooled, pipe just enough filling on each surface so the filling doesn’t squirt out when you bite into the sandwiches.
Best eaten the day they are made, but store well at room temp in an airtight container for up to a day or in the freezer for up to 2 weeks.
~ Kim Hendrickson, Salvia Press
Click here to RETURN to Guest Blog Directory
SEE ARCHIVED ENTRIES IN LEFT COLUMN
© All content and images are copyright of author.
KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S. She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef. From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See http://www.SalviaPress.com
Direct url to this guest blog: http://kim.theteahousetimes.com