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My friend Pat owns the cookbook and loves making macaroons.
Makes 20 macaroons
120g icing sugar plus extra for dusting
120 g ground almonds
1 tbsp green tea
2 medium egg whites at room temperature
pinch sea salt
30 g caster sugar
green food coloring
140 g unsalted butter
80 g icing sugar sifted
finely grated zest of 1/2 lime
- Sift the icing sugar into a large bowl, add the ground almonds and stir to blend. Grind the tea in a coffee grinder, sift this on to the mixture and mix it in. Using a hand-held electric whisk, whisk the egg whites with the salt in a large bowl until they appear foamy, then gradually sprinkle over the caster sugar, whisking with each addition until they form medium-soft peaks (you don't need stiff egg whites here).
- Stir the almond mixture into the egg whites in two goes, then colour the mixture the very palest green with food coloring.
- Line two baking sheets with baking paper, securing the corners with a little of the macaroon mixture. Drop level tsps of the mixture in circular mounds on the baking sheets, spaced slightly apart (they will spread a little). Now set the trays aside for 2 hours, leaving the macaroons uncovered, during which time they will form a skin - this ensures they don't crack when they cook.
- Preheat the oven to 150C/130C fan/300F/gas 2. Dust the macaroons with icing sugar using a tea-strainer and bake for 20 minutes, swapping the trays around halfway through and, if necessary, turning them round. They should have a pale green, glossy domed surface speckled with icing sugar and a frilly edge around the bottom.
- Remove the paper with the macaroons from the baking tray, run the surface of the tray under cold water to wet it, then return the paper to the tray. Leave the macaroons to cool, then slip them off the paper using a spatula. You can leave them on a wire rack overnight if you like, in which case the shells will crisp a little.
- To make the filling, whisk the butter in a food processor until soft and pale, then add the icing sugar, the lime zest and the smallest drop of green colouring.
- Pipe or spread a little of this over the base of half of the macaroons, sandwiching them with the other half. You can store the macaroons in an airtight container in the fridge for up to 2 days, bringing them back to room temperature before eating.
Key Lime Macarons with Marshmallow Fluff
Source: Les Petits Macarons: Colorful French Confections to Make at Home by Kathryn Gordon and Anne E. McBride, Page 212
online by Mail Online THE FRENCH COLLECTION Salon de thé macaroons at http://www.dailymail.co.uk/home/you/article-1018666/Salon-th-macaroons.html accessed April 3, 2013
About Les Petits Macarons: Colorful French Confections to Make at Home by Kathryn Gordon and Anne E. McBride
Macarons, the stuff of bakers' candy-coated dreams, have taken the world by storm and are demystified here for the home baker, With dozens of flavor combinations, recipes are structured with three basic shell methods - French, Swiss, and Italian - plus one never-before-seen Easiest French Macaron Method. Pick one that works for you, and go on to create French-inspired pastry magic with nothing more than a mixer, an oven, and a piping bag. Try shells flavored with pistachio, blackberry, coconut, and red velvet, filled with the likes of sesame buttercream, strawberry guava pÃƒÂ¢te de fruit, crunchy dark chocolate ganache, and lemon curd. Or go savory with shells like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, and duck confit with port and fig. The options for customization are endless, and the careful, detailed instruction is like a private baking class in your very own kitchen! All recipes have been tested by students and teachers alike and are guaranteed to bring the flavors of France right to your door. Les Petits Macarons: Colorful French Confections to Make at Home is available at Watertown Public Library 641.8654 GOR 2011. For availability, see http://library.minlib.net/record=b2948556 accessed April 3, 2013.
Some sources are complaining that although Petits Macarons is pretty, the recipes did not work for them. Others applauded the book. Some said that the recipes in the book Mad About Macaroons worked better.The supposed definitive work on macaroon making is Macarons by Pierre Hermé. This book, along with the others, gets some mixed reviews. All the books are praised for having gorgeous photos.
April 3, 2014