|Pretty little feet.|
Today certainly proved to be a challenge for me. My hope was to create that sweet little cookie that I've seen posted on several blogs. You know those ones that look so good you want to reach through your screen and grab them, "The French Macaron".
I had attempted a couple of years ago to make french macarons and to say the least it was a complete disaster! I just gave up and thought I'd never have a reason to make them again. But a few days ago I was asked by a friend to come up a few ideas that were not your typical everyday cookie. Something a little more sophisticated something you would serve at a dinner party.
So my adventure began...
Why I took this approached I don't know but I decided to make my own almond flour...Crazy Lady!..
I pulsed whole almonds in my food processor 2 1/2 cups-UNSALTED. What you don't use you can freeze and use next time. (Maybe)
Pulse continuously for 3-4 minutes. You don't want any large chunks or bits because after they have cooled and pulsed one more time you will need to sift through a wire sieve.
Because nuts have oil which makes them too moist to give you a nice lift in the final product. I placed the pulsed almonds on a cookie sheet and set my oven at 200 for 1 1/2 hours. Take a spatula and move them around, you want them to dry evenly-about every 15 min or so.
Perhaps you could dry them over night..I just didn't plan that far ahead ;)
If you do not dry your mixture this is how they may turn out. Bad- bad- bad. Or just use store bought almond flour, which is what I'll do next time :-)
|Not what you want-flat chewy cookie NOT.|
Almond flour 1 1/4
Confectionary Sugar 1 1/2
3 Egg Whites
1/3 cup regular sugar.
dash of cream of tarter
1 whole Vanilla Bean (Cut a whole bean down the middle and scrape both sides).
But use whatever flavor you would like
Sift almond flour and confectionary sugar
whip egg whites, cream of tarter and reg. sugar.
Bake at 300 for 15-18 minutes.
Allow to cool on the cookie sheets 15-30 min.
|Make sure you dry the ground almonds for at least 1 1/2hours|
|I used a cookie cutter dipped in flour so I could keep all the|
cookies the same size.
Fold almond and sugar mixture in with egg whites with large sweeping motion-Do Not beat-
|What your macaroons should look like.|
delche de leche
Recipe I got from Alton Brown from the
"The Fannnie Farmer Cookbook" is what I used as a reference but because I decided to use raw almonds as my base I research other books and the internet.
I'd also suggest watching "you tube" they have several tutorials on how to make them.
King Arthur Flour has a good recipe at http://www.kingarthurflour.com/recipes/macarons-recipe
and of course Martha Stewart has a very similar one.
I would suggest that you look through some recipes to see what you think you are capable of doing. Some seem so much more difficult than others.
If you make them please let me know how you made out Im curious if people had the same problems I had.