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SWEET ENDINGS French Almond Macaroons For the macaroons: 10 oz. confectioner’s sugar. 10 oz.
finely ground almonds. 5 large egg whites. Pinch of cream of tartar. 1/3 cup granulated or superfine baker’s sugar. Red and yellow food coloring (any spring time color can be used)
For the filling: 9 oz. unsalted butter, softened. 5 oz. con-
fectioner’s sugar, sifted. 2 tsp. finely grated orange zest. 1 tsp. Nielsen-Massey Orange Blossom Water. 1/2 cup raspberries. 1 tsp. Nielsen-Massey Rose Water
Instructions: 1. For macaroons: Using a fine sieve, sift confectioners'
sugar and finely ground almonds, pushing through with a wooden spoon. 2. Using an electric mixer, whisk egg whites until foamy. Add cream of tartar and whisk until soft peaks form. Add sugar, 1 tbsp. at a time, and whisk until dissolved. Stir meringue mix- ture into almond mixture (mixture will be stiff), then halve. Tint one half pink, the other half orange. 3. Spoon 1 mixture into a piping bag fitted with a 1/2-inch
plain round tip. Pipe walnut sized rounds onto parchment paper-lined baking sheets, then repeat with other mixture. Set meringues aside, uncovered, on baking sheets for 1 hour (this will help min- imize cracking). 4. Preheat oven to 300 degrees
F/150 degrees C and bake macaroons, 2 baking sheets at a time, swapping sheets halfway through cooking, for 20 minutes or until firm to the touch. Remove from oven and cool on baking sheets. Slide a knife under each macaroon to release from paper, then store in an air- tight container until ready to fill. 5. For filling:
Using an electric mixer, beat but- ter until pale and
fluffy, then gradually beat in confectioners' sugar until com- bined. Transfer half the mixture from the bowl to another bowl and add orange zest and orange blossom water. Stir to com- bine. Add raspberries and rose water to remaining mixture in mixing bowl and, using the electric mixer, beat until well com- bined. Sandwich pink macaroons with raspberry filling and orange macaroons with orange filling.
Makes 50 sandwiched macaroons. Tip: To create a perfectly smooth top on your macaroons, dip a finger into a bowl of water and gently smooth out any peaks.
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TAYMAG.COM • S P R ING 2012
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