March 19, 2012

Strawberry Macaron's

My very 1st attempt at macaron cookies{is a type of light, baked confection, described as either small cakes or meringue-like cookies depending on their consistency. The original macaroon was a "small sweet cake consisting largely of ground almonds" similar to Italian amaretti.}. And guess they turned out grrrrrrreat!  I'm going to bake a few more batches before Emmy's birthday so I can try to perfect them. But all in all I was pretty damn proud of how they turned out.

 strawberry macarons
1 cup almond flour (or 1 cup blanched almonds, finely ground)
1 cup confectioner’s sugar
2 egg whites, left in an open container overnight in the refrigerator, or for 2-3 hours at room temperature
1/3 cup granulated sugar
1-2 drops all natural strawberry flavor
1-2 drops red food coloring
  In a separate bowl beat the eggs with an electric mixer to form soft peaks.
 Gradually add the granulated sugar, about a tablespoon at a time, until all the sugar is incorporated and dissolved. Beat until thick and glossy, 2-3 minutes. Stir in strawberry flavor and food coloring.
Add in about half of the almond mixture to the egg white mixture. Do not fold the two mixtures—stir it as you would stir a brownie mix. Add in more of the almond mixture as necessary to achieve a thick, glossy, grainy mixture. If you tilt the bowl, the mixture should slowly slide down the sides of the bowl.
It should fall in a thick ribbon that holds its shape on the surface of the mixture for a second or two, and then slowly “melts” back into the bowl.
I made a template for my piping
Fit a large pastry bag with a round tip, fill with the mixture, and pipe 1 inch circles 2 centimeters apart on 3-4 Silpat lined baking trays, or parchment paper will work if you don't have Silpat pans. Allow the macarons to set out at room temperature for 2-3 hours (this drying process is crucial, as this is what creates the smooth top, and the characteristic ruffled foot on the bottom of each cookie half).
Set the oven to 250 degrees. Bake cookies for 10-12 minutes, or until crisp but not brown. Allow to cool completely on the baking sheets.
 strawberry buttercream filling:
3 large strawberries at room temperature
1 stick butter, at room temperature
1/2 teaspoon pure vanilla extract
3-4 cups powdered sugar
1 tablespoon heavy cream
1-3 drops red food coloring

Fill cookies with strawberry buttercream filling.
Wallah you just made your very own macaron's!

Happy Baking ;)


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