As I started this project, one of the first places I went to for inspiration was a person I view as an icon: Martha Stewart. I have many of her cookbooks and I subscribe to her monthly magazine. On the cover of her latest issues was a recipe for one of my favorite desserts: French Macarons. Since I wanted to try one of her recipes, I thought this particular cookie would be a great attempt for my project. I have tried to bake these difficult cookies in the past (not from Martha's recipe box), but something always went slightly awry. I thought that this particular recipe was manageable, and even if I failed I would learn something out of making this attempt.
One of the fascinating aspects of this cookie is the small amount of ingredients. However, it is the process of mixing ingredients where most people make mistakes. If you you over mix the dry ingredients with the egg whites, you will not achieve the correct consistency of the final product (it might be too runny and become flat and chewy). Also, it needs an exact amount of time baking at a particular temperature. Unlike common cookies like Chocolate Chips or Sugar, if it is overcooked or undercooked you will not have the correct consistency. To me, these cookies are very scientific, and were a perfect attempt for my project.
Basic French Macarons:INGREDIENTS
DIRECTIONS
One of the fascinating aspects of this cookie is the small amount of ingredients. However, it is the process of mixing ingredients where most people make mistakes. If you you over mix the dry ingredients with the egg whites, you will not achieve the correct consistency of the final product (it might be too runny and become flat and chewy). Also, it needs an exact amount of time baking at a particular temperature. Unlike common cookies like Chocolate Chips or Sugar, if it is overcooked or undercooked you will not have the correct consistency. To me, these cookies are very scientific, and were a perfect attempt for my project.
Basic French Macarons:INGREDIENTS
- 2/3 cup sliced blanched almonds (71 grams)
- 1 cup confectioners' sugar (117 grams)
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar (53 grams)
- Filling
DIRECTIONS
- STEP 1Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
- STEP 2Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
- STEP 3Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
- STEP 4The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds.
- STEP 5Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
- STEP 6Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
- STEP 7With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
- STEP 8Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
The recipe says to allow 1-2 days in the refrigerator. I decided to try one 3 hours after bake time: it was chewy. I was disappointed. The cookie looked perfect, but didn't have the right consistency. I began thinking about what might have gone wrong and put the cookies into the fridge for later. Two days later, I opened the box of cookies and tried one- it tasted exactly like it was supposed to! My biggest lesson learned was listening to the wait time on the directions. I was excited that I made the cookie correctly, and I look forward to attempting to execute this recipe again!