Tuesday, October 27, 2009



The 2009 October Daring Bakers’ challenge was brought to us by Ami S.   She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

 This was my first time eating a french macaroon, let alone trying to make them.  There are many different flavorings and colors that macaroons can be made with and they look very pretty when finished, however, I decided to keep it simple.  I added cocoa powder to my batter and then filled them with Nutella.  Honestly, I have to admit that I didn't really care for  the overly almond flavor of these, or the cost.  The almond flour cost $10 for a 16 oz bag. Needless to say, I doubt I'll be making these again.   I would rather spend money on expensive chocolate, than almond flour. 


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)

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.
2. 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.
3. 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.
4. 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.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. 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.
7. Cool on a rack before filling.


Lauren said...

Sorry you didn't love these - I think they look wonderful! If you're looking for something to do with your leftover almond flour, Elana's Pantry has a lot of great recipes =D.

Lis said...

Hey! Your macs look like my macs! :) I hear ya on the cost of almond flour.. it's ridiculous. But you showed your Daring spirit and that's all that matters, yes? :)