French Macarons
A delicate cookie that makes Christmas or any holiday even more special.
Ingredients
Meringue:
- 3 large Egg white (room temperature)
- 1/2 tsp Cream of tartar
- 1/4 cup Granulated white sugar
- 1/2 Tsp Flavoring color (raspberry/purple/etc)
Powder Ingredients
- 1 Cup Fine almond mill/flour
- 2 Cups Powdered sugar
- 1/2 Tsp Salt
Instructions
- Start beating egg whites. When it starts to bubble, add the cream of tartar. Beat for 2 more minutes.
- Continue beating as you slowly add the granulated sugar. Beat for at least 5 more minutes until soft peak forming a meringue.
- On a separate bowl, combine all powder ingredients and then sift together. Discard any unfiltered residues. Do not press to the sieve.
- Transfer the meringue on a clean bowl and fold in the powdered ingredients. Continue folding until combined. Fold until it looks like a lava. Do not overmix.
- Transfer in a piping sheet and pipe about 1 inch circle and 1/2 inch high into a cookie sheet covered silicon baking mat or parchment paper.
- Bang the cookie sheet in the counter top for at least 3 times to release the air bubbles. Let it sit for at least 20 minutes. Observe that a thin film like outer covering will form coating the cookie.
- Pre-heat the oven to 300 deg Fahrenheit. I use 290 degrees Farenheit for convection oven. Bake for 20 minutes. Make sure that the cookie is baked thoroughly or else it will stick to the liners.
- Remove from oven and let it sit for 10 minutes before carefully removing from the parchment paper of cooking mat.
- Sandwich a thin layer of ganache or any desired fillings.