From Ladurée to Pierre Hermé (which I cannot wait to go to in my upcoming Paris trip- more on that later!)- maracon’s are one of my favorite deserts. By the way, macaron’s are different than macaroon’s. A macaron is meringue based with almond flour, egg whites and powdered sugar filled with buttercream, ganache or fruit curd. A macaroon is usually made with coconut, egg whites and sugar dipped in chocolate with a star shaped tip. Either way, both are delicious- my favorite macaron in Atlanta is the orange creme at St. Regis and my favorite macaroon is the dark chocolate dipped one at Godiva. These little delicacies can be quite expensive ranging from $2.75-$4.25 per piece. Why not make them at home? Well, mostly because they require a lot of work except for these amazingly simple recipes:
- Beat egg whites in a mixer with a whisk until foamy, beat in white sugar and continue until egg whites are glossy, fluffy and hold soft peaks. Sift confectioner’s sugar and ground almonds in a separate bowl and then fold the almond mixture into the egg whites with about 30 strokes.
- Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe 1 1/2 inch in diameter batter onto a baking sheet (it should stay flat- if it doesn’t, then mix until it does). Pipe rest of the batter and let sit for about an hour until a hard skin forms on top. Preheat oven to 285 degrees and bake for about 10 minutes (do not let brown).
- Let them cool and then fill with your choice of filling in between two.
Macaroon- 18 servings, 150-250 calories per serving
1 pkg sweetened coconut flakes, 1/3 cup white sugar, 1 tbsp all purpose flour, 1/2 tsp vanilla extract, 1/2 tsp almond extract, 1 pinch salt, 3 egg whites room temp, chocolate
- Preheat over to 350 degrees and line a baking sheet with parchment paper. Blend coconut, sugar, flour, vanilla & almond extracts & salt until combined about 30 seconds.
- Beat egg whites in a bowl until soft peaks form and fold coconut mixture into egg whites. Wet your hands and roll spoonfuls of mixture between palms to make golfball size cookies & place on sheet.
- Bake cookies until coconut is slightly golden and toasted for 15 minutes and let cool for 30 minutes.
- Melt desired chocolate and dip cookies in the chocolate and place on a new baking sheet. Place in refrigerator for about 15-20 minutes until the chocolate has set.
Best Macaron’s in Atlanta, GA: Macaron Queen at Northpoint Mall (the best location), but they have it at Lenox and Perimeter as well and stay tuned for an exclusive interview with the owner on an upcoming post!