• silicone spatula
• parchment paper or silpat
• electric mixer (or strong arms!)
• a food scale
• a piping tip and piping bag (I like the tip ateco #806)
• Food coloring (gel or dry powder works best, not the liquid grocery store stuff)
• a macaron template
Laduree Macarons Recipe
275g ground almonds
250g powdered sugar
210g egg whites
210g granulated sugar
1. Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.
2. Sift the almonds and powdered sugar. Set aside.
3. Weigh out granulated sugar.
4. Weigh the egg whites. Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat. Once all mixed, increase speed to medium and beat until a firm meringue forms. You want a firm meringue with glossy peaks but not stiff peaks. They should defy gravity and remain in the bowl if you turn it upside down. If you tilt your bowl to the side and they are sliding out, keep beating.
5. Add the food coloring gel and mix.
6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula. Once combined, add another third of the almond mixture. Add last bit. This batter requires more deflation during this step since it creates such a poofy meringue.
7. Add the batter to a piping bag. Pipe in rows using your template onto parchment paper.
8. Pick up the pan and beat until the counter. The cookies need to rest on the counter between 30-60 minutes. They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)
9. Set the oven to 300F.
10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them. You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!
11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.
2. In a bowl, mix together the sugar and lemon zest. Then add the cornstarch.
3. Add the eggs one at a time and then the lemon juice.
4. Pour this mixture into a saucepan and cook over low heat, stirring with a spatula until it simmers, allowing the cream to thicken.
5. Remove from heat.
6. Allow the cream to cool slightly for approx. 10 minutes so that is hot but not scalding (approx. 140 degrees Fahrenheit). (Now, if you got egg white chunks in it like I did one time, just strain the lemon mixture before adding the butter).
7. Add the softened butter.
8. In a blender or food processor, blend the butter and cream together until mixed.
9. Keep in airtight container for minimum of 12 hours so that the cream may become firm.
Ready for this recipe: go buy seedless raspberry jam. Done!
1. On one side of the cookie shell, fill one-half of the shell with lemon cream. On the other cookie shell, fill one-half the shell with raspberry jam. Twist the two shells together to get them to stick.
Printed from http://peoniesandorangeblossoms.blogspot.com