How 2: Make Parisian Macaroons - Step by Step

Believe it or not this is the easiest, most fool proof Macaroon recipe I have found and believe this or not I found it on Martha Stewart's website (I say that because she has many versions of this recipe THIS is the one I endorse).

A list of my favorite fillings will follow the recipe!


Ingredients

Makes about 16 filled macaroons.

• 1 1/4 cups plus 1 teaspoon confectioners’ sugar
• 1 cup (4 ounces) finely ground sliced, blanched almonds
• 6 tablespoons fresh egg whites (from about 3 extra-large eggs)
• Pinch of salt
• 1/4 cup granulated sugar

Directions
To make the macaroons: Preheat the oven to 350 degrees.Sift confectioner's sugar and ground almond.
In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. {If you are going to add food coloring do so now}
With a rubber spatula, gently fold in the confectioners' sugar mixture until completely incorporated.
Line 2 baking sheets with parchment paper; set aside.
Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets. The batter will spread a little.
Let stand at room temperature until dry, and a soft skin forms on the tops of the macaroons and the shiny surface turns dull, about 15 minutes.
Bake, with the door of the oven slightly ajar, until the surface of the macaroons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macaroons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macaroons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.

To fill the macaroons: Fill a pastry bag with the filling. Turn macaroons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macaroons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.

{ Tips on the ingredients by Melanger Baking}
1. The egg whites must be aged. That means separating your eggs and leaving the egg whites uncovered at room temperature for 24-72 hours (preferable 72 hours) before using. This provides an element of evaporation while still maintaining the protein level.
2. Egg white powder. For extra insurance, I always use additional egg white powder to provide further stability.
3. The almond meal ideally is allowed to dry at room temperature for up to one week prior to using.
4. The icing sugar must be pure 100% sugar. No added starch.

FILLING suggestions:
Pistachio Filling (From Canadian Living Magazine Holiday Collection 2010)
2/3 cup Icing sugar
1/3 cup shelled pistachios
pinch of ground cardamon
2 tbsp unsalted butter, softened
Green food coloring

In food processor, pulse sugar, pistachios and cardamon until fine. Add butter. Pulse to form paste. Tint green. Spread 1/2 tsp of filling onto bottom half of macaroon. Sandwich remaining macaroons, bottom side down.

Caramel Filling
2/3 cup icing sugar
1/2 cup Dulce de Leche {or you can use 16 caramel candy cubes melted with 1/4 tsp of butter}
brown tint