A very late post on Macarons.

I've been meaning to post on here for quite some time, and it seems like life has been insane since Thanksgiving. I had such a blast doing these cookies. It was exciting, scary, fun, happy, upsetting, and so many other things. Christi was an incredibly huge help to me, and together our macarons grew feet! I think the next time I make these, I'll use real almond flour. Our small food chopper (I didn't want to drag out the big old one...) just didn't get them small enough, it my opinion. I mean, it worked, they got their feet and tasted very yummy, but I think I'd like them to be more smooth. I'm just scared to shop at some good food stores and see the prices. ;)


So here's my last surprise! I'm going to post the recipe! I don't think I've posted recipes, just for the sake of time, and since my blogging is somewhat rare, and then making myself post a recipe along with it is a stretch. But I'm going to do this one for you. :)

P.S. I just watched PW on the Today show, and I saw her mother-in-law and her younger girl. That was fun. And now I'm hungry for cinnamon rolls. :D

French Macaron Sandwich Cookies
Yield: about 20 sandwich cookies.

Note: These nut-flavored meringue cookies are best made with almond flour (sold in natural food stores and specialty stores.). If you can't find almond flour substitute 15 oz. of slivered almonds, processed to a fine flour in a food processor. Be sure to grease the parchment paper or these cookies will stick. For best results, bake the cookies one sheet at a time.

3 3/4 cups almond flour
3 1/3 cups confectioners' sugar
5 large egg whites
Pinch cream of tartar
5 tsp. granulated sugar
1 tsp vanilla
2 cups buttercream frosting (They call for using theirs, America's Test Kitchen, but I did my own buttercream)

1. Line 2 large baking sheets with parchment paper and grease the paper. Fit a pastry bag with a 1/2 inch plain tip.

2. Pulse half of the almond flour and confectioners' sugar together in a food processor until combined, about 30 seconds. Transfer to a medium bowl and repeat with the remaining almond flour and confections' sugar.

3. In a large bowl, whip the egg whites and cream of tartar together with an electric mixer on medium-low speed until they are foamy, about 1 minute. Increase the speed to medium-high and whip the whites to soft, billowy mounds, about 1 minute. Continue to whip the whites until they are glossy and form stiff peaks, 1-3 minutes.

4. Gently fold one-quarter of the almond flour mixture into the whites, followed by the vanilla. Gradually fold in the remaining almond mixture until a thick, gloppy batter forms. Fill the pastry bag with the mixture.

5. Pipe the batter unto 2-inch mounds on the prepared baking sheets, spaced about 1 inch apart. Gently tap the baking sheets to level the mounds. Use the back of a spoon or your finger dipped in water to smooth the tops of the cookies. Let the macarons rest at room temperature until the tops are dry and a smooth skin has formed, 1 to 2 hours.

6. Half an hour before baking, adjust the oven rack to the middle position and heat the oven to 325 degrees. Bake the cookies, one sheet at a time, until lightly browned, about 20 minutes, rotating the baking sheet halfway through baking. Carefully transfer the hot cookies from the parchment paper onto a wire and let cool completely, about 1 hour.

7. TO FILL THE COOKIES: Before serving, spread a generous tablespoon of the buttercream over the bottom of a cookie, then make a sandwich by pressing the bottom of another cookie onto the buttercream; repeat with remaining cookies and buttercream.

To Make Ahead
The unfilled cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 weeks; if frozen, let thaw at room temperature for 2 hours before filling.

For my buttercream, I just used my own family recipe, and then put a little coconut in the food processor to get it smaller. Then I added in the coconut for that extra flavor and tiny bit of crunch. It was really yummy. :)

Enjoy!

Bethan