What could be more French than whipping up a batch of macarons? Well…nothing!! Except maybe some choux paste, a croquembouche, or a cruller.
“Macaronage: the process of incorporating the dry ingredients with the egg whites to make macarons.”
This is a bit tricky as you work to beat so much air into the egg whites and then you must deflate them to just a certain point with the folding in of the almond flour and confectioners sugar. The consistency makes ribbons as you fold it over and over with the spatula or whisk. The batter is then piped onto a baking sheet and baked at a low temp for 15-18 minutes. But, not before these delicate sandwich cookies are left to form a bit of a skin over them before baking. This helps insure proper baking to form the “feet” on the bottom.
So much fun! You can add food coloring to make delightful colors and then pipe jam, buttercream, and even flavored curd inbetwixed these light and airy creations.
And there you have it. The ultimate, elegant sandwich cookie!
I filled these with a vanilla, butter cream. And, with Valentine’s Day just around the corner, I plan on making lavender, lemon and orange as well.
Other baking news: All is well in my kitchen. I continue to practice and experiment with my sourdough starter. It is amazing, living thing that never ceases to bring me surprises and joy with the versatility of it all.
One word: Banneton! These little proofing bowls make a perfect round loaf with gorgeous markings.
Construction Man has been ice fishing on his days off. My beautiful daughters continue to make the word a lovelier place giving of their gifts and talents. The horses are duking it out with the colder temps. Hank the Cowdog is mamma’s boy and sticks pretty close to Diane. It’s good to be so loved and needed. 🙂
Keep up the good fight. We got this, cause God’s got us.
Saddle up, Missy! We got a trail to blaze.