Macaron Français Essay

1054 words - 5 pages

French macaroons are some of Paris’s most elegant pastries, unlike the American coconut macaroons these creamy filled cookies simply melt in your mouth. French macaroons are beginning to pop up in a variety of pastry shops here in the U.S. As wonderful as it may be to buy these delicious treats, today I’m going to teach you how to make French macaroons of your very own; It’s time to get creative, Almond macaroons are blank canvas.
To start make a trip to the grocery store, unless you have all these items handy in your kitchen at home. You’ll need an eight ounce bag of confectioner’s sugar along with another eight ounce bag of almond flour. Warning almond flour is difficult it find, not all grocery stores carry it. If you cannot find it, you are more than welcome to make your own. By using a food processer add four cups of raw almond slivers, process until they turn into a fine powder. Just like that you have almond powder. You’ll also need four large eggs and an eight ounce bag of regular granulated sugar. Most of these items can be found at a typical grocery such as Publix or Winn Dixie, but if you are truly having difficulties make a trip to Fresh Market or Whole Foods.
Next it is time to prepare what’s going to be needed and used for your French macaroons. First line three completely flat nonstick baking sheet, if baking sheets aren’t nonstick then them with parchment paper; which you may also find at Publix. This is to ensure the cookies bake into round shapes. Then into a food processor blend one cup of confectioner’s sugar and 3/4cups of almond powder. Once that is done use a medium sized bowl sieve strainer and sift the mixture at least twice. Using a regular flour sifter may be more challenging because almond flour can cake under the sifting handle.
Now it’s time to separate your eggs, when eggs are cold it is much easier to separate. Is another large bowl crack each egg slowly, you are only using the egg whites. Once the egg is cracked flip the egg from one half the egg shell to the other; keeping the yolk in the shells while the whites fall into the bowl. It is best to do this step an hour in advance for best results. Keep in mind that farm fresh eggs are not recommended. Choosing a nice cool day is key to making French macaroons, whipped egg whites are primarily air so if the air is humid it may flatten your macaroons.
Next sift flour mixture over egg whites then fold with a rubber spatula or large plastic spoon. Folding the mixture is simply flipping the batter into itself instead of mixing or stirring, and controls the amount of air going into the batter. You want to fold until the batter is smooth and shiny. But warning folding too little will cause peaks instead of flat tops, folding too much will cause air bubbles in your meringue. I suggest...

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