Easy Macarons

Macarons are lauded as a French delicacy, but are actually of Italian origin as Venetian monasteries have made them for centuries1.

Macarons, French delicacy, cookies, Catherine de Medici
Bhoto: Bliss Bites
Most trace the cookies back to the Renaissance period when Queen Catherine de Medici brought her Italian pastry chefs along with the treat to France. Unlike American macaroons, French macarons are two crunchy-on-the-outside and chewy-on-the-inside meringue discs traditionally filled with ganache, buttercream, or jam.
There are varying methods of making a macaron, but this method using an Italian meringue as the base creates the most stable version. Macarons can be tricky to make, but practice and patience makes perfect!

For the Macarons:

  • 2 cups blanched almond flour
  • 2 cups confectioners’ sugar
  • 1/4 teaspoon salt
  • 7 medium egg whites, room temperature, divided
  • 1 cup granulated sugar
  • 2/3 cup water
  • Food coloring paste (white or your choice)

For the Filling:

  • 1 3/4 cups granulated sugar, divided
  • 1 cup water
  • 5 medium egg whites
  • 1/4 teaspoon salt
  • 1 pound unsalted butter, room temperature and cubed
  • 1 vanilla bean, split and seeds scraped out (or 2 teaspoons vanilla extract)
Prep: 60 mins
Cook: 30 mins
Rest: 30 mins
Total: 2 hrs
Servings: 20 servings
Yield: 40 macarons

Prep: 60 mins
Cook: 30 mins
Rest: 30 mins
Total: 2 hrs
Servings: 20 servings

More at the link below: 

Make the Macarons




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