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Coffee Macarons with Vanilla Buttercream

October 28, 2009

Another Daring Kitchen Challenge, this time the Daring Bakers, which was hosted by Ami S. The recipe is from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern.  You might be familiar with a macaroon (I know I am), which is made of coconut.  In Europe though, they have to do everything different, and so they make macarons with almond flour.  Sometimes things that are different are delightful, and this is one of those cases.

Prepping

That is, they are delightful if you are able to pull it off. First, I want to reference you to this Wiki page so that you can see what a real macaron is supposed to look like.  That’s right, a beautiful variety of colors and flavors in a little tiny meringue sandwich.

Macaron?

I did not acheive this tiny little package of sugar.  Maybe I went wrong with following the recipe. Maybe it was the fact that I couldn’t find almond flour and had to make it in a food processor from 1982 (had to borrow one owing to the fact that my kitchen is woefully inept right now).  Unfortunately, I got a late start on this month’s challenge and didn’t have time to make another batch. I will be making another batch within the next day or so and post those pics of a (hopefully) improved bunch. Wish me luck!

Macarons

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)

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.

Yield: 10 dozen. Ami’s note: My yield was much smaller than this. I produced about two dozen filled macaroons.

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