Because we didn't speak much French, Mary and I randomly chose several cookies from the large assortment of flavors. I remember my first bite of a chocolate macaroon... A slight crunch, soft center, and a gooey filling. It was a perfection of texture! After I emerged from my moment of delight, I turned to Mary whose face had the most inexplicable expression I have ever seen. I asked if she liked the macaroon, and she said, "I don't know what to think. It tastes funny!" I was confused how these little cookies could taste funny, until I tried one for myself. My face probably made the same expression as I was confused about the flavor. We'd never tasted anything like it, pungent yet some how refined. It definitely wasn't fruity, maybe herbal? After a while it finally hit me... rose! The filling tasted just like a flower, and while I enjoyed the experience, I probably won't be making rose scented macaroons for a large crowd.Macaroons have been known to be finicky little cookies, but practice really does makes perfect! To make it easier, take a recipe from someone who has already worked out the science of ingredient proportions. The best recipes actually weigh out ingredients which can be a hassle, but it makes a more exact cookie. I've based my meringue measurements from an article in Dessert Magazine which contains great tips! I made these macaroons for a Christmas cookie exchange at our spouse's group. Since life gets crazy around the holidays (and because I spent so much time making the meringues), I decided to do a Nutella and raspberry preserve filling. To make the macaroons more festive, I dusted the tops of the macaroons with a shimmer pearl dust. Enjoy and congratulations to Mary and Michael!
French Meringue Macaroon
3 egg whites or 100g weighed
50g granulated sugar
95g powdered sugar
115g blanched almonds
Powdered or gel food coloring (optional)
Filling (ex: Nutella, jams, chocolate ganache, buttercream)
1. Separate egg whites and refrigerate whites for 24 hours. Bring to room temperature before using. Combine the almonds and powdered sugar in a food processor and pulse until smooth.
2. Whip the egg whites to a foam. (If you'd like a colored meringue cookie, you can add food coloring at this point) Gradually whip in the granulated sugar. Continue beating until you have a glossy meringue.
3. Add the almond and sugar mixture to the meringue and stir with quick strokes slowing to a fold. It takes approx 50 folds to combine, and be careful not to over fold. Batter should form a thick ribbon when lifted from a spoon.
4. Prepare parchment paper on top of baking sheets. Fill a pastry bag with a round tip (1/2 inch) and pipe small circles onto the parchment. Preheat oven to 300 degrees F. Let macaroons sit for an hour to harden. This helps form the crisp exterior on the meringue. Bake 10-12 minutes. Cool before filling.
5. Spread filling on the flat side of one cookie and top with another side.
