Thursday, July 4, 2013

French Macaroons for Miranda

Ingredients 6 egg whites room temp .5 cup castor sugar, you know the white C&H stuff 3 1/3 pow sugar , its so fluffy I want to live in a cloud of powdered sugar. 2 cups finely ground almonds (almond meal is easy too) Place the egg whites in a bowl and mix until frothy. You can use a stand or hand mixer too this is much easier. Beat in the castor sugar until it forms nice peaks. Sift the powdered sugar and almond meal in another bowl Quickly fold it into the the egg and sugar mixture until properly mixed, (don't over mix though) sing the abc's slowly and it should be mixed properly. Here's the fun part Put a few spoon fulls of batter in a piping bag and see if your batter is ready Pipe a wee bit on a baking sheet about an inch to an inch and half across . If this bit of batter holds a peak, return all of it to the bowl and mix some more. You want the batter to flatten immediately. If the batter looks like meringue you need a bit more folding. If the batter is ready, return it to the piping bag with a round attachment and pipe little rounds evenly spaced on your baking sheet IMPORTANT Leave those piped rounds out for an hour or two, let them form a hard skin Preheat your oven to 290 bake them until they are just set not darkened Brown=bad 8-10 minutes really depends on the oven For coloured macaroons add a few drops of natural food colouring to your egg mixture Bon App├ętit

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