French Macaroons -- The Parisian Sweet Treat

Last week I worked at the Hester Street Fair selling my Get Lick'd Organic Dog Treats (shameless plug: Actor Josh Lucas of Sweet Home Alabama fame bought some for his pup!).

Anyway, across from me was the Macaroon Parlour. These colorful little cakes with a cream center weren't the mounds of coconut that share the same name.

So, I asked what the deal was -- they were Parisian macaroons -- ohhh. 

I had to try one. The macaroon guy's suggestion was the Maple With Candied Bacon. Um ... yes, please!

It. Was. So. Effing. Good!

So good that I'm going to try to make them at home.


French Macaroons from Martha Stewart

Makes 35 macaroons

  • 1 cup confectioners' sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup superfine sugar
  • 3/4 cup seedless raspberry jam, for filling

Try these variations on filling and cake.

Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy.

Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny. 

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks.

Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macaroons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat 5 minutes, then reduce to 325 degrees. 

Let macaroons cool on sheets 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.) 

Sandwich 2 same-size macaroons with 1 teaspoon jam. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze up to 3 months. 

Which macaroons do you like better, the coconut version or French ones?

Image via Uggboy/Flickr

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