French Macaroons- not the coconut version

by Stephanie
So if you have ever had a French macaroon, you know they are heavenly.  But H. E. double toothpicks to make!!  I consider myself a pretty accomplished baker, but these, are, difficult.  So if you are in a bad mood, having PMS, or otherwise…don’t attempt.  Seriously.  But if you are in a good mood and ready for some work..here they go.



1 1/2 cups almond flour or almonds finely ground ( I do this in my food processor)

1 3/4 cup powdered sugar

Sift together in a bowl and set aside.  In large bowl (or in kitchen aid mixing bowl) add 3 egg whites.  While whipping to soft peaks and add 1/4 cup sugar, pinch of salt and 1/4 tsp. vanilla.    Gently fold in almonds and powdered sugar mixture being careful not to deflate eggs.  Fill pastry bag or gallon zipper bag with tip cup with scissors (make this a SMALL opening).  Okay, here is where it gets “technical”.  Make sure you are using a silpat mat or parchment.  I actually prefer parchment.  Starting from the center pipe in circular motion a SMALL circle about the size of a quarter.  No bigger!  And give them LOTS of room.    This batch makes quite a bit, don’t worry.  Let them sit for 10 minutes then put them in a 300 degree oven for 20-25 minutes.  Then once they are done, again let them sit for another 10 minutes to cool before you attempt to move them.  This is why I like parchment, you can slide it off to cool and start another batch.  Let cool completely and make a chocolate ganache with 1/4 c hot heavy cream and 1 c chocolate chips.  Once ganache cools, put a large amount (as much as you can) to glue two cookie together.  Licking hands in between each one (okay don’t that is just gross). 

First batch….


Second batch….


Third batch….


Final product….


This is what they are SUPPOSE to look like..


Maybe next time…..

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