Macarons

This month the Daring Bakers challenge was to make the French pastry macarons.
This challenge has truly pushed my cooking ability to the limit.
My first two attempts were a learning experience to say the least. But my determination kept me from giving up.

Fortunately the third time my macarons finally turned out great.
Although there were early difficulties, I'm very glad I participated in this challenge and learn to make this wonderful macarons.



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.

Ingredients

2 ¼ cups confectioners’ sugar (225 g, 8 oz.)

2 cups hazel nuts flour (190 g, 6.7 oz.)
2 Tablespoonsg sugar (25 g , .88 oz.)
5 Egg whites 5 (Have at room temperature)

Directions:

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.

Ganage filling
100 gr. white chocolate
1/4 cup heavy cream

In a small pan over medium heat mix the chocolate with the heavy cream until completely melted, cool for 1 hour.
place a small amount on top of one macarons and close with another one.