Cookies - Macarons, French - GF

By mariannefeldman

Based on King Arthur Flour recipe

Site has both weight & volume measurements

see tutorial:

http://www.kingarthurflour.com/blog/2010/07/26/make-french-macarons-at-home-mais-oui/

See also: http://www.syrupandtang.com/200712/la-macaronicite-3-the-more-reliable-macaron-recipe-and-a-few-tips/

Note: 1 large egg white = 1.05 oz or 30 grams

Note from KA Flour site:
They can be frozen, but thaw them completely in the wrappings, so that they don’t condensate and melt. Mary@ KAF

Makes 40 - 48 individual cookies, 20 - 24 sandwiches


From King Arthur no boil recipe:
* Flavor variations: It's easy to vary the flavor of macarons by your choice of filling, and the nut flour you use. For example, we found it difficult to get raspberry flavor using an extract or oil; but filling the cookies with raspberry jam, and coloring the batter with a drop or two of gel-paste or powdered food color works well.
* For coffee-flavored macarons, process 2 teaspoons espresso powder with the almond flour and sugar.
* For chocolate macarons, sift 1/4 cup cocoa with the 1 cup confectioners? sugar you'll be processing with the almonds. Cut the amount of almond flour to 1 1/4 cups. Process as directed.
* For pistachio macarons, use 3/4 cup almond flour and 3/4 cup pistachio flour, adding a drop or two of gel paste green food coloring and pistachio flavor, if desired. Add the color and flavor when whisking the nut flour into the meringue.
* For hazelnut macarons substitute 3/4 cup hazelnut flour and 3/4 cup almond flour for the 1 1/2 cups almond flour, proceeding as directed.

Ingredients

• 4 oz almond flour
• 4 oz confectioners sugar
• 3 large egg whites (3.15 oz or 90 grams), room temp
• pinch of salt (1/16 tsp)
• pinch of cream of tartar (1/8 tsp)
• 4 3/8 oz granulated sugar
• 1 5/8 oz water
• 1/2 tsp hazelnut extract (or flavor of choice, opt)
• food coloring, opt

Preparation

Step 1

Process almond flour & confectioners sugar in food processor for about 20 seconds , sift to remove any large pieces & to aerate mixture

Separate eggs into bowl you will use to whip them but do not whip yet, add, salt & cream of tartar

Combine water & granulated sugar in small saucepan.
stir over medium heat til sugar dissolves, then bring to rapid boil.
Boil for 2 mins til temp of syrup reaches between 235 & 240 F.
Take syrup off heat

Immediately start whipping egg whites, when they hold a curved peak on the end of the beater, grab the hot syrup,
resume beating & pour hot syrup into egg whites as you beat. Add extract &/or colorings here or in folding, see later
Continue beating until meringue is smooth, glossy & forms soft peaks.

Fold in almond flour/sugar until everything is evenly combined.Add flavorings or colorings if not already done. Start stirring mixture. This will thin the mixture.
Stir until batter runs in ribbons that disappear back into mass in 10-20 seconds. Test frequently & stop stirring when you reach this point.

Draw circles on parchment, cover with second sheet of parchment that you can see thru enuf to put cookies on. Can be placed fairly close-dont spread too much.
Use pastry bag or teaspoon cookie scoop to deposit generous teaspoon sized round blob of batter onto parchment covered baking sheet. The cookie should flatten out rather than remain in tall blob. If it doesnt spread, stir batter a little more-goal is disc like fairly flat cookie.
Repeat with remainder of batter.
Tap pans on counter to release any air bubbles

USE DOUBLE BAKING SHEET-or insulated pan-helps to avoid space inside cookie

Allow to rest in area with good circulation (counter top) until you can gently touch the tops & come away with a clean finger-20 mins - 2 hrs.
Preheat oven to 320
Bake on double baking sheets or insulated pan for 18 - 23 mins ?

Baked 18 mins at 320 F on doubled pan-mildly crisp outside, soft cookie inside, no space inside
Baked 18 mins on insulated pan-same as on double but those those on double pan looked more perfect
Baked 25 mins at 300 F on 1 pan-very crisp & had space inside

Spread filling on 1 side & sandwich

KA Flour: They can be frozen, but thaw them completely in the wrappings, so that they don’t condensate and melt. Mary@ KAF (freeze unfilled)