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Week 2- Elaine's Recipe: French Macarons

Posted on Jun 5, 2013 09:15pm

French Macaron (Coconut)

Ingredients

Macaron
- 3 egg whites (aged if possible, room temp)
- ¼ cup of white extra super fine sugar
- 1 ⅔ cup of confectioner sugar
- 1 cup plus 1 T of almond flavor (Bob's Red Hill preferred)
- ¾ t coconut flavoring
- .75oz hot pink color gel
- .75oz pastel pink gel

Filling
- Buttercream
- 4 egg whites
- 1 cup of extra super fine sugar (C+H preferred)
- 2 pinches of kosher salt
- 1 ½ t coconut flavor
- 2 sticks of soft unsalted butter

Recipe
Macaron
Sift powdered sugar and almond flavor in separate bowl and set aside. Beat egg whites in bowl of standard mixer with a whisk until foamy. Beat in extra super fine sugar until whites hold straight up peaks. Quickly add ¾ t coconut flavor and 1 t pink gel color. Fold the almond mixture into the whites.

Preheat the oven to 285 degrees. Spoon into pastry bag with ½ tip - plain round. Pipe batter onto parchment. Let it set until a film forms on top. Bake at 285 degrees for 12 minutes. Let cool. Match sets of two same shapes.

Filling
Cook whites and sugars over simmering water bath until hot to touch, whisking constantly in the mixing bowl. On the medium speed of the mixer, beat until cool and white.

Add soft butter, 1 T at a time for 23 minutes. Flavor with pinch of salt and coconut flavor to taste.

French Macaron (Lemon with Buttercream)
- 3 egg whites
- ¼ t cream of tarter
- ¼ c sugar
- 1 2/3 c confectioner's sugar   
- 1 c plus 1 T almond flour
- 1 t lemon flavor
- Yellow gel color

Sift together almond flour and confectioner's sugar.  Whisk egg whites, cream of tartar and sugar until stiff peaks form using med high speed.  Add color and flavor.  Fold in almond flour mixture in 3 batches until well blended.

Using ½" plain tip pipe on parchment lined baking sheet in 1 ½ "circles.  Rap sheet firmly on counter 2-3 times.  Let sit for at least 1 hr.   Preheat oven to 300 degrees.  Bake cookies 14-16 mins or until they release from parchment.

Fill with buttercream

Buttercream
- 4 egg whites
- 1 cup of extra super fine sugar (C+H preferred)
- 2 pinches of kosher salt
- 1 ½ t lemon flavor
- 2 sticks of soft unsalted butter

Cook whites and sugars over simmering water bath until hot to touch, whisking constantly in the mixing bowl. On the medium speed of the mixer, beat until cool and white.

Add soft butter, 1 T at a time for 23 minutes. Flavor with pinch of salt and coconut flavor to taste.

Click below to try another one of Elaine's recipes:
Ginger Cookies

Coconut Pineapple Upside Down Cake
Sweet Tartlet Lemon Ginger