The cookies are so delectable, with a crisp outer shell, chewy center, and fancy fillings. These little treasures are petite and simple looking, yet so difficult to master. Everything must be exact for them to turn out right.
This is why my baking buddy and I have been so timid at attempting them ourselves. Luckily, thanks to her, our first attempt was led by a professional pastry chef. She had signed us both up for a class at Gygi for my birthday. Thanks Katie!
We learned all the little secrets and tips. They turned out bright and gorgeous and delicious! Now all we need to do is keep practicing what we’ve learned.
Yields: 72 cookies
300 grams Almond Flour
300 grams Powdered Sugar
110 grams Egg Whites (1st batch)
Food Coloring as needed
300 grams Granulated Sugar
75 grams Water
110 grams Egg Whites (2nd batch)
1. Sift the powdered sugar and combine with the almond flour.
2. Stir in the fist egg whites batch & food coloring by hand. Cover with plastic wrap until ready to use.
3. Cook sugar & water to 118 Celsius
4. When sugar reaches 115 Celsius, begin whipping egg whites
5. Turn whites down to medium or low speed and pour in the sugar.
6. Return machine to high speed and whip until cool.
7. Add meringue to almond dough slowly.
8. Fill piping bag with a straight tip.
9. Pipe cookies roughly about one & a half inches in diameter about one inch apart. hold the piping bag perpendicular to the sheet pan.
10. Let macarons sit at room temperature uncovered for 25-60 minutes, depending on dryness of your location.
11. Set oven to 375 degrees Farenheight.
12. Bake cookies for 10 minutes rotating half way through. Remove from oven and take the cookies of the baking sheet immediately.
13. Store in the freezer until ready to fill. Once they are filled store them in the refrigerator.
14. When ready to fill, match up cookies by size
15. Pipe filling onto one cookie, then press the other cookie gently on top.
(from Sam Major at Gygi)
1 lb. sugar
1/2 lb. egg whites
1 1/2 lb butter
1.Warm egg whites and sugar over a double boiler until warm to the touch and all the sugar is dissolved.
2.Whip on high speed for 2-3 minutes. Lower to medium speed and whip until cool. The finished meringue should be shiny and smooth.
3.Gradually add the soft butter with the mixer on medium-low speed. Whip until smooth and light.
4.Flavor as desired.
For Lemon Buttercream: use freshly strained or reconstituted lemon juice for the flavor, adjusting to taste. We used one whole bottle of the stuff till were we were happy. We also put a small hidden strawberry in the middle to make it a Lemon Strawberry Macaron.
Chocolate Passion Fruit Ganache
(from Sam Major at Gygi)
125 grams Passion fruit puree or juice
275 grams Milk Chocolate
50 grams Unsalted butter, room temperature
1. Bring juice to a boil
2. Pour over chocolate
3. Wait one minute and stir until chocolate and cream are fully incorporated.
4. When the chocolate has cooled slightly, stir in the butter in pieces.
5. Put plastic wrap on top of the ganache and leave in the refrigerator until set.