French Macaroons.
At last i made it! “French Macaroons”my long time dream come true!hehe!Seriously i’m dying to make this beauties!Still didn’t get that white colour.But the taste was really awesome!Crispy outside,slightly chewy inside with flavours of almonds filled with whip cream that melts in mouth!
I tried it first time and i’m super excited with the result.I always wanted to make this but two things keep me away from making it.One is the amount of sugar using in it and the other thing is almond powder.But when i saw the recipe in Laura in the Kitchen i’m sure that im going to make this.It has ony less amount of sugar compared to other recipes!
Hardly i got some for clicking!haha!We really enjoyed it!Then what are you waiting for !
Ingredients
- ¾ cup of Almond Flour
- 1 cup of Confectioner Sugar
- 2 Large Egg Whites
- ½ tsp of Salt
- ¼ tsp of Cream of Tartar
- 2 Tbsp of Sugar
- For filling i used whip cream
Method
- In a large bowl sift together icing sugar.almond flour stir to combine.
- Beat the egg whites, salt and cream of tartar in a large bowl with an electric mixer on medium speed until they hold soft peaks. Increase speed to high and slowly add the sugar, continue to beat until the whites hold a stiff peak and they are glossy.
- Using a spatula fold the sifted almond flour and icing sugar mixture into the egg whites mixture. Do not worry because the egg whites will deflate a little.
- Spoon the batter into either a piping bag or in a zip lock bag. Snip off one corner of plastic bag to create a ¼ inch opening.
- Pipe little mounds the size of a chocolate kiss on the parchment line baking sheets, about 1 ½ inches apart. Let the cookies stand uncovered for 30 minutes.
- Preheat the oven to 160 degree.
- 8) Bake cookies for 15 to 20 minutes or until crisp and the edges are slightly darker. Make sure to rotate the baking sheets half way thru the baking time so they cook evenly.
- I baked it at 180 may be that’s y it browned !
Make the whip cream filling and use.
I used whip cream sachets (For 2 sachets use only 1/2 cup milk for the stiff whip cream)
You can use chocolate ganache or butter cream for this!(Remember one thing while making filing the cookie itself is too sweet so use less sugar in filling.
Enjoy this sweet,crispy,chewy almond flavoured beauties!
4 Comments
Ah! (eyes popped out) You made macaroons! now you are officially a chef! New props et al eh? 😛
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