Macaroon Making

   Every so often, I see these adorable cookies pop up on the internet, and I have always wanted to try them (especially since they are gluten-free, so all my friends can enjoy them).  Since I got back to school early and had a few days to kill, I thought I'd give it a try!  I found this recipe on Epicurious.com, and tweaked it a little.  Here is my version:

Raspberry Chocolate French Macaroons
For macaroons
6 oz sliced blanched almonds (not slivered; 2 cups)  OR 6 oz almond flour (from blanched almonds)
1 1/2 cups powdered sugar
3 large egg whites
3/4 teaspoon salt
3 tablespoons granulated sugar
Red or pink food coloring

For chocolate raspberry ganache
3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, softened
1/16 teaspoon raspberry extract (preferably McCormick brand)

Special equipment: parchment paper; a gallon-size sealable plastic bag (not pleated)

Make macaroons: Line 2 baking sheets with parchment paper.
Pulse almonds with 1/2 cup powdered sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl 

OR mix 1/2 cup powdered sugar with almond flour, stirring together. Sift in remaining cup powdered sugar, stirring to combine.

Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. 


Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. 

Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)

 

Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening.  

Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.

Make ganache while macaroons bake: Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. 

(Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.

Assemble cookies: Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

Helpful hints:
I baked my cookies at 325, for about 10 minutes in the bottom third of the oven.  The most important thing is to check them often, so check them well before you expect to switch the cookie sheets.  Also, the sooner you bake them after piping them out (after waiting 30 minutes for them to set, of course), the better.  I found that if I waited too much longer than 30 minutes, my cookies cracked.  But they still tasted great!  Good luck and bon appetit!