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Good morning! Hope you had a wonderful Father’s Day yesterday and a fabulous weekend!
There is no better way to start a week than going on a short trip to France. A virtual, culinary trip…Yes, this Monday morning we are heading to France!
At the top of the list of French foods that I absolutely loveee..you’ll find the macarons with their perfect texture and delicate, not too sweet, not too tart flavors. Apparently, the macarons came from Italy and were brought to France by Catherine de’ Medici’s chefs who travelled with her upon her marriage to the French King Henry II. The double-decker macaron as we know it today was first created in the early 20th Century by Pierre Desfontaines of Ladurée, when he came up with the idea of sticking two macaron shells on a delicious ganache filling. Ladurée is probably the best known makers of macarons in the world. I don’t know if they are quite the best tasting macarons in the world but it is said that they sell over 15,000 macarons every day!!!
For today, I made some macarons!! My first attempt to make them. With sugar sprinkles on top, as my daughter asked me too..:)
I was so nervous, as I had read it’s so tricky to get the macarons’ shells exterior nice and a crisp texture to the bite, a glossy finish…and without any cracks. So, a lot to be worried about 🙂
To my biggest surprise, my first attempt was a successful one!…not perfect but acceptable.
- 2/3 cup almond meal
- 1/2 cup powdered sugar
- 2 large egg whites room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- sugar sprinkles to decorate
- 3 oz unsalted butter softened
- 1 tsp vanilla extract
- 1 &1/3 cups powdered sugar sifted
- pink food coloring
Sift the mixture of almond meal and powdered sugar into a bowl. Line 2 baking sheets with baking paper.
Place the egg whites in a large bowl and whisk until holding soft peaks. Gradually, whisk in the granulated sugar to make a firm, glossy meringue, Whisk in the vanilla extract, too.
Using a spatula, fold the almond mixture into the meringue one third at a time. When all the dried ingredients are incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency.
Pour the mixture into a pipping bag fitted with a 1 cm or 1/2 inch plain nozzle. Pipe 30 rounds onto the prepared baking sheets. Tap the baking sheets firmly onto a work surface to remove air bubbles. Top with the sprinkles, if desired. Leave at room temperature for 30 minutes. Preheat the oven at 325F/ 160C.
Bake in the preheated oven for 10-15 minutes. Remove them from the oven and cool for 10 minutes. Carefully peel the macarons off the baking paper. Leave to cool completely.
To make the filling, beat the butter and vanilla extract in a bowl until pale and fluffy. Gradually add in the powdered sugar until smooth and creamy. Add the pink food coloring.
Use it to sandwich pairs of macarons together.
This recipe was adapted from Macaroons, 30 recipes for perfect bite-sized treats, 2011