French Macaroons

As a recipe to add to my gluten free ones today’s is macaroons! I adore macaroons! Beautiful pastels shades all lined up waiting to be devoured! I know they aren’t strictly classed as gluten free but these are and gosh they taste gorgeous! I use the Martha Stewart recipe so here it is below!

Ingredients
  • 1 1/4 cups plus 1 teaspoon confectioners’ sugar
  • 1 cup (4 ounces) finely ground sliced, blanched almonds
  • 6 tablespoons fresh egg whites (from about 3 extra-large eggs)
  • Pinch of salt
  • 1/4 cup granulated sugar
  • Macaroon Filling – cream dairy or jam or buttercream
Directions
  1. To make the macaroons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners' sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners' sugar mixture until completely incorporated.
  2. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macaroons and the shiny surface turns dull, about 15 minutes.
  3. Bake, with the door of the oven slightly ajar, until the surface of the macaroons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macaroons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macaroons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.
  4. To fill the macaroons: Fill a pastry bag with the filling. Turn macaroons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macaroons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.
  5. Variations:
    To make coffee-flavored macaroons: In step 1, add 2 drops brown food coloring to the egg whites after they are whipped. In step 4, blend 1/2 cup macaroon filling with 1 1/2 teaspoons espresso powder dissolved in 1/2 teaspoon warm water for the filling.
    To make cassis-flavored macaroons: In step 1, add 2 drops purple food coloring to the egg whites after they are whipped. In step 4, use 1/3 cup good-quality cassis jam for the filling.
    To make pistachio-flavored macaroons: In step 1, add 2 drops green food coloring to the egg whites after they are whipped. In step 4, combine 1/2 cup macaroon filling with 1 tablespoon pistachio paste for the filling.

11 comments:

  1. Another great post!!! Thanks! Always great to have a new gf recipe!! Amyxx

    ReplyDelete
  2. There is a blog award for you over on my blog:

    http://craftythinker.blogspot.com/2011/04/happy-anniversary-dad-and-marg.html

    ReplyDelete
  3. Hey there I am so delighted I found your blog, I really found you by error, while I
    was searching on Askjeeve for something else, Nonetheless I am here now and would
    just like to say kudos for a fantastic post and a all round entertaining blog (I also love the theme/design), I don’t have time to read
    it all at the moment but I have saved it and also included your RSS feeds, so when I have time I will be back to read a great
    deal more, Please do keep up the fantastic b.

    My weblog; maleextra pills

    ReplyDelete
  4. wonderful issues altogether, you simply won a logo new reader.
    What might you suggest in regards to your put up that you just made a
    few days in the past? Any positive?

    Look at my web site :: Converse 2013

    ReplyDelete
  5. Hmm is anyone else having problems with the pictures on
    this blog loading? I'm trying to figure out if its a problem on my end or if it's the blog.
    Any feedback would be greatly appreciated.

    Also visit my web blog: Louis Vuitton Handbags

    ReplyDelete
  6. An impressive share! I've just forwarded this onto a friend who was conducting a little research on this. And he in fact bought me breakfast because I discovered it for him... lol. So let me reword this.... Thank YOU for the meal!! But yeah, thanx for spending time to talk about this subject here on your web page.

    My web site Gucci Sito Ufficiale

    ReplyDelete
  7. This comment has been removed by a blog administrator.

    ReplyDelete
  8. This comment has been removed by a blog administrator.

    ReplyDelete
  9. This comment has been removed by a blog administrator.

    ReplyDelete
  10. This comment has been removed by a blog administrator.

    ReplyDelete
  11. This comment has been removed by a blog administrator.

    ReplyDelete