Macarons are a sophisticated, colorful dessert. We visit Kitchen Chemistry in Stroudsburg, where Lisa Deemer teaches the basics of making macarons.
French Macaron Recipe
Kitchen Chemistry
733 Main Street, Stroudsburg PA 18360
Kitchenchemistry@ptd.net
570-730-4944
Sift together:
6.4 ounces Almond Flour
6.4 ounces 10x sugar
Add 2 egg whites and blend well, set aside
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6.4 oz table sugar
1.6 ounces water
Cook to 240 degrees
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2 egg whites beaten until soft peaks form.
¼ teaspoon cream of tarter
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Slowly pour hot sugar mixture into soft peaks
Beat until glossy white and stiff.
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Fold 1/3 of the sugar/egg mixture into the almond flour/egg mixture and beat will to loosen the batter.
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GENTLY BUT FIRMLY fold in remaining egg mixture – until batter “ribbons” off the spatula.
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Divide, flavor and color batter.
Put into pastry bags.
Cut tip to approximately ¼”
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Carefully pipe even sized circles of batter. Use a template if possible.
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When pan is full….Firmly tap to release air bubbles.
Let set at least 20 minutes until surface is not sticky.
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Bake at 310 degrees for 10 – 14 minutes.
Let cool.
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Fill as desired.
Shelf life 5 days to 1 week
Can be frozen