Filbert Macarons
From jo_jo_ba 15 years ago
- 11 minutes to make
- Serves 12
This is my version of Pierre Herme's macaron cookie, adapted from a method I found here on Serious Eats: http://www.seriouseats.com/rec ipes/2007/10/how-to-make-m acarons-recipe.html. They turned out (mostly) wonderfully, and it was easier than I thought! Read more Even more tips are available here: http://kitchenmusings.typepad. com/my_weblog/2007/10/the- macaron-chr.html. This recipe makes 24 individual cookies, or 12 sandwiches. See less
Ingredients
- 63 grams ground hazelnuts shopping list
- 112 grams icing sugar shopping list
- 2 egg whites, room temperature shopping list
- 15 grams granulated sugar shopping list
How to make it
- Push ground filberts through a sieve with icing sugar (this takes FOREVER! Persevere, though!). Set aside.
- Whip egg whites in a spotlessly clean, dry bowl on medium speed until foamy.
- Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks—the whites should be firm and shiny.
- Fold icing sugar mixture into egg whites until completely incorporated. When small peaks dissolve to a flat surface, stop mixing. (According to Serious Eats, the mixture should be shiny and 'flow like magma.')
- Pipe the batter through a plain, 1cm pastry tube onto parchment paper lined baking sheets into small circles.
- Let macarons sit out 1 hour (this allows skins to form for the "feet").
- Preheat oven to 325F.
- Bake macarons for 10 to 11 minutes, using a wooden spoon to keep the oven door slightly ajar.
- Transfer parchment sheet to a cooling rack.
- When cookies are completely cool, carefully remove them from the parchment and sandwich them with filling if desired.
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