Macarons (not Macaroons)

On the eve of World Macaron Day (March 20), I decided, on a whim, to try my hand at making the (what I thought was intimidating) French cookies.

Macaron cookies are the lighter, meringue based, French version of the mainstream coconut macaroon cookie. Almond flour vs. coconut is used and there are two of these cookies sandwiched by yummy frosting.

They are typically fussy cookies, prone to cracking...that's why I was initially intimidated BUT I am happy to report that the recipe I used is full proof. First try and no casualties.

The photos and tips for the process are here: http://www.americastestkitchenfeed.com/bake-it-better/2012/03/secrets-to-making-macarons/.

The only thing I should have done is process my almonds even finer for a smoother looking cookie (I was afraid they'd turn into almond butter)....or buy almond meal, but I had the nuts already...maybe next time.

Here is the recipe (from America's Test Kitchen Family Baking Book):

For the cookies:
3¾ c. almond flour (or 15oz. very processed blanched slivered almonds)
3⅓ c. powdered sugar
5 large egg whites
Pinch cream of tartar
5 teaspoons sugar
1 T. vanilla

Line 2 baking sheets with parchment paper and then spray the parchment with cooking spray (otherwise the cookies will stick!!). Fit a pastry bag with a ½-inch plain tip.

In a food processor, pulse half of the almond flour and powdered sugar together until combined, about 30 seconds. Transfer to a medium bowl and repeat with the remaining almond flour and powdered sugar.

In a large bowl, beat the egg whites and cream of tartar together on medium low speed until they are foamy, about 1 minute. Increase the speed to medium high and beat the whites to until they are soft and billowy, about 1 minute. Slowly beat in the sugar. Continue to beat the whites until they are glossy and form stiff peaks, about 3 minutes.

Gently fold one quarter of the almond flour mixture into the egg whites, followed by the vanilla. Slowly fold in the remaining almond mixture until a thick, gloppy batter forms. Fill the prepared pastry bag with the batter.

Here's where I should've planned better! Be sure to print out a template sheet with 2" circles on it to slip under your parchment...this way you can ensure you pipe identical cookies. Pipe 20 cookies per standard cookie sheet, 5 rows of 4, being sure to mound them pretty generously.

Tap the sheets gently to settle the cookies. Smooth the mounds with a wet fingertip if the tops have a bump from the piping tip. Let the piped cookies rest for 1-2 hours. This is critical. Don't skip this step. The air forms a skin on the cookie so that when it baked, it'll be crisp on the outside, chewy and moist in the centre. I'm convinced its why the cookies didn't crack.

Bake one sheet at a time in a preheated 325 deg oven for 15-20 minutes, until lightly golden. Remove hot cookies onto a rack to cool completely. Fill one side with your favorite filling and sandwich together! Should make 20-24 sandwiches.