French Macarons
Posted: Sun Dec 12, 2010 11:33 pm
French Macarons
Ingredients:
1 cup slivered almonds (or skinless hazelnuts or pistachios)
2 cups confectioner’s sugar, divided
3 large egg whites
Pinch of salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
6-8 drops gel food coloring, color of choice
Preparation:
Line two large cookie sheets with parchment paper. Set aside.
In a food processor, combine nuts and 1 cup sugar. Pulse 5-6 times to break down the nuts, then process until mixture is finely ground. Set aside.
In the bowl of an electric mixer, combine egg whites, salt, vanilla and almond extracts. Beat on medium speed until soft peaks form, about 3 minutes. Shift your mixer to high speed and gradually add the remaining cup of sugar, 1 tablespoon at a time. Beat until stiff peaks form. Add gel food coloring to achieve desired shade.
Pour approximately one quarter of the nut mixture over the egg mixture, then fold the two together with a large spoon. Repeat process, one quarter at a time, until all of the nut mixture is folded into the egg mixture.
Stand an extra-large plastic food storage bag on its base, then fold back the top about 4â€
Ingredients:
1 cup slivered almonds (or skinless hazelnuts or pistachios)
2 cups confectioner’s sugar, divided
3 large egg whites
Pinch of salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
6-8 drops gel food coloring, color of choice
Preparation:
Line two large cookie sheets with parchment paper. Set aside.
In a food processor, combine nuts and 1 cup sugar. Pulse 5-6 times to break down the nuts, then process until mixture is finely ground. Set aside.
In the bowl of an electric mixer, combine egg whites, salt, vanilla and almond extracts. Beat on medium speed until soft peaks form, about 3 minutes. Shift your mixer to high speed and gradually add the remaining cup of sugar, 1 tablespoon at a time. Beat until stiff peaks form. Add gel food coloring to achieve desired shade.
Pour approximately one quarter of the nut mixture over the egg mixture, then fold the two together with a large spoon. Repeat process, one quarter at a time, until all of the nut mixture is folded into the egg mixture.
Stand an extra-large plastic food storage bag on its base, then fold back the top about 4â€