For how to make the macaron cookie shells, I use the Laduree recipe.
- silicone spatula (I use this one)
- parchment paper or silat (I like this silpat made in France)
- electric mixer (your hand will get tired whipping the meringue, I use a Kitchenaid, I actually use this super professional one in cherry red, but the entry level model is a nice start too! )
- a food scale (yes, you need this. I use this one)
- Food coloring (the gels or dry powder works best, not the liquid store stuff)
Laduree Macarons Recipe GET THE PRINTABLE RECIPE HERE
275g ground almonds
250g powdered sugar
210g egg whites
210g granulated sugar
1. Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.
2. Sift the almonds and powdered sugar. Set aside.
3. Weigh out granulated sugar.
4. Weigh the egg whites. Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat. Once all mixed, increase speed to medium and beat until a firm meringue forms. You want a firm meringue with glossy peaks but not stiff peaks. They should defy gravity and remain in the bowl if you turn it upside down. If you tilt your bowl to the side and they are sliding out, keep beating.
5. Add the food coloring gel and mix.
6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula. Once combined, add another third of the almond mixture. Add last bit. This batter requires more deflation during this step since it creates such a poofy meringue.
7. Add the batter to a piping bag. Pipe in rows using your template onto parchment paper.
8. Pick up the pan and beat until the counter. The cookies need to rest on the counter between 30-60 minutes. They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)
9. Set the oven to 300F.
10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them. You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!
11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.
Filling - for Marionberry Macarons
For these macarons, the easiest way for the filling is to buy seedless marionberry jam. I used Harry & David seedless marionberry Jam.
Once the cookies are cool, add a dollop of your filling to one cookie and spread with a small knife, spoon, or icing spatula.
Place the other cookie to your filling, press gently, and slightly twist the two together.
Once all assembled, put them in an airtight container and let them mature (yes, that's the scientific word for this process) in the refrigerator for 24-48 hours.
Now, these cookies won't be bad if you eat them immediately, they will just be amazing if you want a day. The theory is that the juices from the filling soak back into the cookie to make an AMAZING cookie.
What is a Marionberry, you ask?
I realized that some people may not have had a marionberry. The Marionberry is a type of blackberry, first bred by Oregon State University. It was first grown in Marion County, Oregon (hence its name). It is a little bit sweeter than the typical blackberry. So in other words, it's good. Growing up in the Northwest, we would eat all kinds of berries. They are seriously weeds up there.
Check back next week as I continue Macaron Mondays!
I've linked up with:
The Scoop! at Confessions of a Plate Addict/Stone Gable, Metamorphosis Monday's at Between Naps on the Porch, Inspire Me Tuesday at a Stroll Thru Life, Do Tell Tuesday at a Vintage Zest, You're Going to Love it Tuesday at Kathe with an E, Cottage Style Party at Lavender Garden Cottage Wow us Wednesdays! at Savvy Southern Style, What's it Wednesdays at Ivy & Elephants, Centerpiece Wednesdays at The Style Sisters Tablescape Thursday at Between Naps on the Porch, Oh the places I have been at the Tablescaper, Treasure Hunt Thursday at From My Front Porch To Yours, Feathered Nest Fridays at French Country Cottage, Seasonal Sundays at the Tablescaper, Sunday Best Showcase at Twigg Studios. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!
Written by Orange Blossom at http://peoniesandorangeblossoms.blogspot.com
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