Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Thursday, October 25, 2012

Halloween Treats: My Favorite Dessert

My addiction to French macarons began when I first tried them at the Lincoln Road farmer's market and I started buying a dozen of them every Sunday ever since then.  They seemed easy enough to make so I decided to make my own and they were delicious!  I love how you can create different variations of these miniature pieces of heaven.  French macarons are primarily made of egg whites (yay, less calories) and confectioners' sugar.  I found that they tasted even better the day after I made them so I suggest eating them the day after; however, it's hard to wait that long. 

They are the perfect cure to a sweet tooth - crispy on the outside and chewy once you bite into one of these babies.  I chose to make lemon, blueberry and chocolate hazelnut macarons but of course you can personalize them to your taste.

How to make French Macarons:

3 egg whites (day old)
3/4 cup almond flour (or you can make your own by processing almond slivers)
1 cup confectioners' sugar
1/4 cup granulated sugar
Pinch of cream of tartar

Filling:

I just bought jars of lemon curd, blueberry jam and chocolate hazelnut butter but you can always make your own

1. Sift together the almond flour and confectioners' sugar twice.

2. Whisk egg whites on a medium speed and add cream of tartar until soft peaks form.  Reduce speed to low and add granulated sugar.  Increase speed until stiff peaks form. 

3. Sift flour mixture over egg whites and fold with a spatula until smooth.  I sectioned my batter into three separate bowls, added food coloring to each, and then poured them into separate piping bags (ziploc bags with the tip cut off). 

4. Pipe 3/4-inch rounds about an inch apart on parchment-lined baking sheets.  Take your baking sheet and hold it about a foot above your table and drop it (this removes any excess air).  Let stand for 30 minutes.  Preheat oven to 375 degrees and bake at 325 degrees for about 8-10 minutes.  After each batch, set the oven to 375 and reduce again when you're ready to put another tray in.

5.  Let them cool and add your filling to each.  Assemble your mini macarons and enjoy!  :)