i am sick of cupcakes! i make them for every occasion and i feel like they’ve “jumped the shark”. i know they’re adorable and delicious; especially my recipe
, but i was looking for something a little more “grown up” to make for my friend corey’s
birthday. he’s quite the trendsetter, so i needed something that would be the pastry equivalent of a prada
shirt. i can’t afford to buy him a prada
shirt nor would i feel comfortable picking out clothes for this man (he can dress me under the table). i started to search for recipes and came across pictures of french macarons
. they were so beautiful and elegant and i knew i hit the jackpot. the recipes were pretty intimidating though. i’m
completely self-taught when it comes to pastry so i’m
not as confident going in as i am with culinary recipes. after a few tries, i think i came up with a solid recipe that i can proudly pass along to you. they are really fun to make too…
french macarons (makes about 60 cookies or 30 sandwiches)
basic macaron batter
2 cups powdered sugar
1 cup powdered almonds (about 4 ounces slivered blanched almonds, pulverized in a food processor)
4 large egg whites, at room temperature
1 cup granulated sugar
*2 1/2 tablespoons unsweetened dutch-process cocoa powder
*red food coloring
*yellow food coloring
chocolate ganache filling
1/4 cup heavy cream
2 teaspoons light corn syrup
4 ounces semisweet chocolate chips
1 tablespoon butter, cut into small pieces
*1 tablespoon raspberry extract
combine all the ingredients in a saucepan and heat on med-low until the chocolate is melted. set aside and let cool to room temperature. *(i divided my ganache into 2 bowls and added the raspberry extract to one).
preheat oven to 375 degrees
line two large baking sheets with parchment paper and have a pastry bag (or a gallon size freezer bag) with a medium sized plain tip ready. (standing the bag in a tall glass helps if you’re alone)
in a food processor, grind the almonds to a fine powder and then push the powder through a mesh strainer. (this step really makes a difference in the batter’s consistency)
in the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, slowly add the granulated sugar and beat until very stiff and firm, about 2 minutes.
carefully fold the dry ingredients into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. *(at this point, i divided the batter into 3 different bowls and gently folded in the cocoa powder into one bowl and the food colorings to the others).
let the macarons
sit for 20 minutes and then bake them for 12-15 minutes. (this step is really important if you want your macarons
to have a nice flat top) let the pan cool completely on a rack and then remove the macarons
from baking sheet.
spread a little of the ganache
on one macaron
and sandwich together. if you’re serving your macarons
today, leave them out on a pretty plate. if you plan to serve them later, store them in an airtight container.
not all of my macarons came out perfect, but they all tasted fantastic. you can play around with different fillings and colors (a smear of raspberry or apricot jam would be lovely) and help me make these little confections the new cupcake!