Macarons

By kmad

Ingredients

• Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
• Almond flour: 2 cups (190 g, 6.7 oz.)
• Granulated sugar: 2 tablespoons (25 g , .88 oz.)
• Egg whites: 5 (Have at room temperature)

Details

Servings 20
Adapted from mytartelette.com

Preparation

Step 1

Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
Cool on a rack before filling.

For the PB&J Macarons:- Replace half the amount of almonds with finely ground unsalted roasted peanuts.
- Once cooled, fill the shells with a dollop of peanut butter (either smooth or crunchy) and jam.

For the Lemon Meringue Macarons:
- Fill the shells with a teaspoon or so of freshly made lemon curd
- Add a teaspoon or so of Swiss meringue. (I made half the recipe)

For the Caramel Banana Macarons:
- Mixed one smashed banana with half the quantity of toffee sauce I made for the dipped crabapples