Every since my days of watching Gossip Girl I have always wanted to bask in the glory of a French Macaroon. Does everyone remember when Chuck Bass flew all the way to Paris so Blair could have her favorites?? How romantic (and realistic), right?! Well, this past weekend I had no plans and all the time to start knocking this off my bucket list- hey to each their own!
For those of you who don’t know, the French Macaroon is very… particular about the way it are treated, and is the hardest cookie to make! (no wonder it’s expensive to buy) For the first time ever baking and tasting a French Macaroon, I’m so impressed with my efforts and proud to gloat that I have become one with the sweet and tart mixture of the glorious French Macaroon!
After researching many recipes and purchasing the right ingredients I found what works for me 🙂 Here is everything that you’ll need to know in order the master the French Macaroon, good luck!
READ ALL OF THIS POST BEFORE BAKING 🙂
- Mixing bowl
- Pastry Bags / Plastic bags
- Parchment Paper
Ingredients for the shells
- 3 Eggs Whites
- 1/4 Cup of White (or organic) Sugar
- 2 Cups Powder Sugar
- 1 Cup Almond Flour
- 1/4 tsp Cream of Tarter
- Pinch of Salt
- Food Coloring
- Separate the egg yokes from the whites. Put the egg whites in the mixing bowl and set aside so they become room temp. Discard the yokes (or save them for something else you have in mind)
- The Almond Flour and Powdered Sugar need to be mixed together and sifted in a bowl. You want these two to be as powder like as possible. This will give smooth shells to the French Macaroon. (By the time this step is over, the egg whites should be room temp) Then set this mixture to the side.
- Beat the egg whites until they are slightly stiff, as if they have mountain peaks, in the bowl. Next, add a pinch of salt and the Cream of Tarter. And give that mix. Then add the food coloring of your like (I used red), and give that a mix. (Add one or two drops more than what you think you need, the color tends to fade throughout the baking process).
- Add the dry ingredients mixture into the mixing bowl, 1/4 at a time to insure consistency. When all the ingredients are together, the consistency needs to feel like thick cake batter. This will insure no cracks in the shells once the heat from the oven is put on them.
- Transfer the mixture into a pastry bag, pipe out 1 inch circles on parchment paper (No cooking spray or anything of that sort!!). Bang the pan on the counter top so the air releases from shells. (Pop the air bubbles that rise to the top, and smooth with your finger or toothpick) Let the shells sit out of 30 minutes.
- They will start to look like a round Laffy Taffy, that’s what you want!
- Place in the oven at 300F, bake for 20 minutes (No more, no less).
- Keep an eye out on the shells while they are baking, you want them to grow feet while they are rising. The feet are the ridges of the shells.
In the meantime, clean up all the mess you made and lets get started on the filling!!
Ingredients For The Filling:
- 1 Cup of fruit (For my French Macaroon I used Raspberries)
- 1/4 Cup of Salted Butter
- 3.4 Cup of powdered Sugar
- 1 Cup of Fruit (For my French Macaroon I used Raspberries)
- 1/2 cup of Cream Cheese
Either way you decide to make your filling can be followed by these steps
- Leave out the ‘wet ingredient’ so it become room temp. (by the time you are finished cleaning, it should be at room temp)
- Extract the juice from the fruit by sifting into a bowl (You can keep the left overs for something else you have in mind)
- Mix together until very thick
- Taste test! Is it tarty?? Good, it should be!
Once the shells are cooled, pipe the filling and match the ones that are around the same size. Then eat! 🙂
AND THERE YOU HAVE IT! The prefect French Macaroon, Raspberry style 🙂
Let me know how your French Macaroons turns out!
Keep up the sass, seriously!