French Macaroons

Adding egg whites to the almond mix

French macaroons are not at all like American macaroons. French macaroons are a meringue (Italian or Common) and almond based cookie comprised of cookie and fillings. It sometimes is also made with hazelnut flour instead of almond flour. It is a really sugary cookie but it is very nice, and popular, because it is a very stable cookie for colouring or flavouring or piping designs on. Common fillings for the cookie include: buttercream, icing, ganache, jam, paste + buttercream, or curd + buttercream. These cookies are probably very popular because of their versatility and ability to be adapted to different flavouring, fillings, and colours very easily. You can look up the French patisserie, Laudrée, or Pierre Herme. The chef Stéphan Glacier.

Whipped egg whites

Formula: yields approximately 40 macaroons
250 g Almond flour
250 g Powdered sugar
80 g Egg whites
225 g Sugar
60 g Water
80 g Egg whites


MOP:

• Sift almond flour and powdered sugar.
• Processes sifted almond flour and powdered sugar until combined and fine.
• Sift processed flour and sugar once again.
• Mix in with one portion of egg whites, using a bowl scraper, until it forms a thick, consistent paste. Set aside.
• Cook sugar to soft ball (240° F) and pour into whipped egg whites (make a hard meringue)
• Fold meringue into almond base in sections: fold in a quarter, then another quarter, then the remaining half.
• Pipe into dollar coin sized disks onto a silpat lined sheet pan, the same method of piping for cream puffs. You can pipe the macaroons pretty close together because they wont spread much.
• Once the sheet pan has been filled, bang the sheet pan several times on each side to flatten the cookies and to get rid of any "tails" you might have gotten while piping.
• If you want to reserve a portion of your batter and colour it, you can pipe designs on top that will blend in when baked. You can also finish cookies by sprinkling cocoa nibs or fuitine or other kind of desired chip garnish.

• Let the macaroons sit out until a crust is formed (for a duller, rustic looking cookie) or bake immediately (for a more shiny finish).
• Bake at 320° F until crisp and hard. The baked macaroon should not move at all when touched, but should spring to your touch slightly. Macaroons are best baked and filled the day before desired use, keep them refrigerated so the insides will absorb moisture over night.

Variation:

Flavouring or colouring can be added to the almond/sugar paste. For chocolate, sub 20% cocoa for powdered sugar. Fruit powder can be added, 15g raspberry powder was added here to give a slight taste difference but definite colour change. Powder is best added before egg is added so it can be sifted in for even distribution.