Monday, March 31, 2014

Strawberries and Cream French Macaroons

Strawberries and Cream French Macaroons


3 large egg whites
1 cup toasted slivered almonds
2 cups confectioners’ sugar*
2 tablespoons sugar
2 teaspoons strawberry extract
Red food coloring
Vanilla Bean, Cream Cheese Filling

• Place egg whites in a medium mixing bowl, and let sit at room temperature, uncovered, for exactly 3 hours. (Aging the egg whites in this manner is essential to creating perfect macaroons.)
• Line several baking sheets with parchment paper. Using a pencil, draw 1½-inch circles 2 inches apart on parchment paper. Turn parchment paper over. Set aside.
• In the work bowl of a food processor, combine almonds and 1 tablespoon confectioners’ sugar, pulsing until very finely ground. (Don’t over process or a nut butter will be created. The nut particles should stay separate and dry, not clump together.) Add remaining confectioners’ sugar, and process just until combined. Set aside.
• Beat egg whites at medium-high speed with an electric mixer until frothy. Gradually add sugar, beating at high speed until stiff peaks form, 3 to 5 minutes. (Egg whites will be thick, creamy, and shiny.) Add strawberry extract, beating well.
• Using a toothpick, add food coloring, a small amount at a time, beating until desired color is achieved.
• Add almond mixture to egg whites, folding gently until well combined. Let batter sit for 15 minutes.
• Transfer batter to a pastry bag fitted with a medium round tip. Pipe batter into drawn circles on prepared baking sheets.
• Slam baking sheets vigorously on counter 5 to 7 times to release air bubbles.
• Let sit at room temperature for 45 to 60 minutes before baking to help develop the macaron’s signature crisp exterior when baked. (Macaroons should feel dry to the touch and should not stick to finger.)
• Preheat oven to 275°.
• Bake until firm to the touch, approximately 24 minutes.
• Let cool completely on pans, and then remove to airtight containers. Refrigerate until ready to fill and serve.

Vanilla Bean, Cream Cheese Filling

1 (8-ounce) package cream cheese, softened
½ cup confectioners’ sugar
2 tablespoons heavy whipping cream
1 vanilla bean, split in half lengthwise, scraped and reserved

• In a medium mixing bowl, combine cream cheese, confectioners’ sugar, cream, and reserved vanilla beans. Beat at low speed with an electric mixer until mixture is smooth and creamy, scraping down sides of bowl as necessary and increasing to high speed.
• Store in an airtight container in the refrigerator for up to 2 days. Let come to room temperature before piping.


1 comment:

  1. Sounds delicious but a bit too complicated for me. I am a chuck-it-all-in-the-bowl-together cook! It has made me want macaroons now though.


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