I intended to make French macarons for an acquaintance who recently gave birth. Although I manged to nail the meringue consistency, my poor piping skills resulted flat cookies. That is why I dub this French macaron recipe French Macaroon Cookies. French macarons consist of egg whites, sugar, almond flour/meal, and food coloring (if you decide to use any like I did as displayed in the picture) making them ideal Passover dessert ideas as well as delectable treats all year around. They usually include a filling between two cookies. Although the picture of these gluten-free cookies don’t have the same appeal as do French macarons, they are just a soft, chewy, and tasty. I will try to perfect the French macaron sometime later on the month as I know many of my friends and relatives will enjoy them.
Macaroons are cookies made of egg whites, sugar, shredded coconut, and potato starch. They are popular Passover treats. Unfortunately, my coconut allergies won’t allow me to enjoy these cookies so French macarons are an alternative to me which I can content with. Light as a feather, this interpretation of French macarons are popular yet immensely enjoyed French treats that will give these cookies a does of sophistication. Filling options can vary from coconut, chocolate, nutella, fruit jam or meringue. In this case, fillings are not essential but you can make sandwich cookies from this recipe. For a nut-free version, simply replace almond meal with finely grated white chocolate.
For this recipe, you will need:
- 4 egg whites
- 3/4 cup of confectioners sugar
- 1 cup of almond flour (you can use hazelnut flour if you prefer)
- 1/4 teaspoon of creme of tartar
- 1/4 cup of superfine sugar
- Pinch of salt
- Food coloring (optional)
- Filling of choice (optional)
Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then slowly add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny. Mix in food coloring if you like.
Transfer macaroon batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
Yields 24-34 macaroons