April Blomgren - French Desserts: Authentic French Recipes to Make Delicious French Desserts at Home

This recipe will help you make authentic macarons where you can serve them with tea to your family. Servings: Total Preparation Time: 2 hours 30 minutes Ingredients: Confectioners' sugar: 1 3/4 cups Almond flour: 1 cup Egg whites (at room temperature): 3 large Cream of tartar: 1/4 teaspoon Salt: 1 pinch Superfine sugar: 1/4 cup Gel food coloring: 2 - 3 drops Mint, vanilla or almond extract: 1/2 teaspoon Fillings: (see 2nd recipe below)
Directions: 1. To make macarons, you will need four baking sheets, three silicone mats for baking, oven with particular convection setting, pastry bag and -inch round tip and fine-mesh sieve. 2. Preheat your oven to almost 300 F with the use of convection setting. 3.

Line three baking sheets with four silicone mats. Measure the almond flour and confectioners sugar by spooning them into the measuring cup and level with one knife. Transfer this mixture to a bowl and whisk it well to combine. 4. Now sift almond flour and sugar mixture through your fine-mesh sieve into one large bowl and press using one rubber spatula to pass maximum mixture. 5. 5.

Whisk the cream of tartar, salt and egg whites with your mixer on medium speed, until foamy. Increase the mixer speed to medium-high and slowly mix the sugar (superfine) and whisk until shiny and stiff, for almost five minutes. 6. Transfer the whisked egg whites to the bowl of almond mixture. Draw one rubber spatula halfway through the blend and fold to incorporate everything, give this bowl one-quarter turn with every fold. 7.

Stir in food coloring and extract. Continue turning and folding, scrap down the sides of the bowl to make the batter smooth, until the batter drops off from spatula in a flat and thin ribbon. This procedure may take 2 3 minutes. 8. Transfer the mixed batter to one pastry bag and fit one -inch round tip. Vertically hold pastry bag close to your baking sheet and pipe almost 1 -inch circles.

There will be 24 circles on one sheet. Securely tap your baking sheet twice against your counter to release any air bubbles. 9. Leave the cookies at your room temperature for almost 15 minutes 1 hour to make the tops firm, by humidity. Slip a second baking sheet under the 1st batch to protect cookies from heat. 10.

Bake the 1st batch for almost 20 minutes to make them shiny and rise to 1/8-inch. Transfer the cookies to your cooling rack and replicate the procedure with the use of double sheet for every batch. Peel cookies carefully off the mats and make a sandwich with the utilization of a thin layer of your preferred filling.