French Macarons are pretty much one of my favorite things in the whole world.
My husband says he's never seen me bite into one without giving him the "O-M-G look."
You know the one.
I think my favorites are at Ginger Elizabeth's in Sacramento.
And now that I've made them, I have a whole new appreciation for anyone who can get their batter so smooth! I think the secret must be excellent food processing-- and my food processor is broken... so forgive me for the slightly grainy looking cookies (it didn't affect the taste, promise)!
Although these cookies did take a little bit of extra effort, they were most certainly worth it.
Just make sure you have a food processor on hand, and you won't have a problem!
Oh-- and if you think these fancy french cookies aren't made for Super Bowl season, think again:
{with salted caramel filling}
...and don't laugh at my lumpy cookie! I ran out of pretty ones by the time I got to the caramel filling!
...and don't laugh at my lumpy cookie! I ran out of pretty ones by the time I got to the caramel filling!
Chocolate Macarons
Ingredients:
- 1 cup confectioners' sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- Pinch of cream of tartar
- 1/4 cup superfine sugar
- Chocolate Ganache
- Salted Caramel Buttercream
- Nutella (I used the Kroger brand crunchy chocolate hazelnut spread!)
Instructions:
- Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture twice.
- Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
4. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
5. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
6. Fill cookie sandwiches with 1 tsp. each of suggested fillings.
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More Football Desserts:
- Football Themed Desserts Collection
- Black Bottom Toffee Doodle Football
More "French" Desserts:
- Frambroisiers
- Caramel Apple Croissants
Please visit my Party Page for a more complete index of Link Parties.
If you host a regular link party, please add it to my Party Page!
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