Makes about 60-65 macarons or about 30-32 sandwiched cookies
1 1/3 cups blanched, sliced almonds
2 cups confectioners’ sugar
4 large egg whites, room temperature
Food coloring as desired
3 tablespoons granulated sugar
- Cover two large sheet pans with parchment paper.
- In a food processor, combine the almonds and confectioners’ sugar together and process until the almonds are finely ground. Scrape down the sides and around the bottom of the processor occasionally, using a rubber spatula.
- In the bowl of an electric mixer using the whip attachment, beat the egg whites on high speed until very foamy. Add a few drops of food coloring as desired. Gradually add the granulated sugar and continue beating until the whites form stiff peaks.
- Transfer the egg whites to a large mixing bowl and pour the ground almonds over them. Using a rubber spatula, blend the mixture together. The mixture will be very stiff.
- Using a pastry bag fitted with a ½ inch diameter plain round tip, pipe about 1-1 ½ inch diameter rounds onto the prepared sheet pans, spacing about 1 inch apart. Allow the macaron rounds to dry for about one hour.
- Preheat oven to 300° F. Bake one sheet of macarons at a time placing them on the center oven rack.
- Bake for 15-20 minutes or until the macarons are set, puffed and only slightly cracked on the tops and sides. They should not move from side to side nor should they look moist when you try to lift one off the parchment paper. If they appear moist, return them to the oven.
- Cool completely. Gently remove from parchment paper and place onto a clean wax paper lined sheet pan.
½ cup heavy cream
1 cup semisweet chocolate chips
- In a small saucepan, bring the cream to a boil. Remove from the heat, and add the chocolate chips. Using a whisk, mix gently until chocolate is melted.
- Allow ganache to cool and thicken at room temperature about 1-2 hours. You can also put the ganache over a bowl of ice water to thicken it more quickly. It should be thick enough to spread.
- Sandwich two macarons together bottom sides together using about ½-1 teaspoon of ganache.
- Place sandwiched macarons onto the waxed paper lined sheet pan and chill for 1-2 hours or until the ganache has set.
Jams can also be used as a filling such as raspberry or apricot in place of the ganache.
Mexican Hot Chocolate Macarons – add 3 tablespoons cocoa powder and ¾ teaspoon ground cinnamon to the almonds and sugar in the food processor.
Tips for Success
- Be sure the almonds and sugar are finely ground almost to a powder.
- Beat the egg whites to firm peaks. A stiffer macaroon batter spreads less in the oven.
- Allow the macarons to dry out for about an hour before baking to prevent cracking.
- Macarons can be stored at room temperature in an airtight container for up to 4 days, or frozen in an airtight container separating each layer of macarons between sheets of waxed paper. Freeze for up to 3 months.
Makes 2 ½ dozen macaroons
4 cups shredded, sweetened coconut
1 cup +1 tablespoon granulated sugar
1 heaping teaspoon light corn syrup
½ teaspoon coconut extract
2 tablespoons +1 teaspoon all-purpose flour
4 large egg whites
- Preheat oven to 375° F. Line 2 large sheet pans with parchment paper.
- Bring a large saucepan filled with 3 inches of water to a simmer.
- In a heatproof bowl large enough to sit on top of the saucepan, place the coconut, sugar, corn syrup, almond extract, flour and egg whites.
- Using a metal or wooden spoon stir together over the hot water until a thermometer inserted into the mixture reaches 120° F.
- Using a 1 tablespoon ice cream scooper, scoop the batter onto the sheet pans leaving a 1 inch space between each.
- Bake for 16-18 minutes rotating the sheet pans halfway through baking. The macaroons should be nice and brown.
- Cool completely.
Chewy Almond Macaroon Horseshoes
Makes up about 20 cookies
2 8 ounce packages almond paste, crumbled into pieces
1 cup granulated sugar
2 large egg whites
2 teaspoons all purpose flour
2 cups sliced almonds, lightly crushed between the fingers
- Preheat oven to 375° F. Cover two large sheet pans with parchment paper.
- In a food processor, pulse almond paste and sugar until almond paste has broken down and blended into the sugar. There should be no lumps and the mixture should look like white sand. Add egg whites and process until well combined. The dough should look like wet clay. Transfer the dough to a large cutting board that has been dusted with 1 teaspoon of the flour.
- Divide the dough in half with a knife and place one half on the cutting board rolling it into a 12 inch long log.
- Using a small knife cut the log into 10 equal pieces.
- Place half the crushed almonds onto a medium sized plate or pie pan.
- Roll one of the pieces of dough to a 5 inch long log. Do not use anymore flour or the almonds will not stick to the dough. Place the log into the crushed almonds and roll it gently to coat all sides, pressing gently to help the almonds to adhere to the dough.
- Bend the dough in half and curve it to look like a horseshoe. Place the cookie onto one of the prepared sheet pans.
- Repeat rolling and shaping the remaining 9 pieces of dough leaving a space between each as they are placed onto the sheet pan.
- Repeat steps 3-7 with the remaining half of dough. There should be 10 horseshoes on each of the 2 sheet pans.
- Allow the horseshoes to dry out at room temperature for about 15 minutes.
- Bake for 15 minutes, rotating the pans halfway through the baking time. The horseshoes should be a light brown. Be careful that the almonds do not burn. The cookies will firm up as they cool.
- Cool completely and store in an airtight container between sheets of waxed paper for up to 5 days or in the freezer for up to 3 months.