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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Macarons Recipe

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This recipe for Macarons is from Beth's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
REGULAR MACARONS
3 1/2 c. powdered sugar
2 c. almond flour
1 t. salt
6 egg whites, beaten until stiff
1/2 c. sugar
1 t. vanilla
4 drops food coloring

CHOCOLATE MACARONS:
3 c. powdered sugar
2 1/4 c. almond flour
1/3 c. cocoa
6 egg whites, beaten until stiff



FILLING:
2 c. butter
6 c. powdered sugar
2 t. vanilla
1/3 c. half & half
Directions:
Directions:
Mix first set of ingredients. In a seperate bowl, beat the egg whites until stiff. Gradually add the sugar, continue to beat until stiff peaks form (should be able to hold the bowl upside down). Add vanilla & coloring. Gradually add the flour mixture to it. Fold slowly until the batter falls into ribbons & you can make a figure 8 while holding the spatula up. Transfer to bag & pipe the macarons onto a parchment paper covered sheet. (1 1/2 inch circles. Tap the baking sheet on a flat surface 5 times to remove any air bubbles. Let sit at room temp for 30 min to 1 hour, until dry to the touch. Bake at 300' for 17 minutes, until the feet are well risen and macarons don't stick to the parchment. After filling the cooled macarons, place in an airtight container for 24 hours to "bloom".
Number Of Servings:
Number Of Servings:
60

 

 

 

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