My Favorite Things: Macarons

I LOVE macarons. Though I've always thought they were delish, it wasn't until I was in Paris with Mark in August that we became really obsessed with them. Plus, they are completely diet friendly which I love, besides all of their amazing flavors and colors!

Since we're hitting up Italy, Austria, Czech Republic, Germany, The Netherlands, and not a French-speaking country on Monday, I'm a LITTLE worried that either we won't find them, OR we'll find them and they won't be good. :( 

Now first, the BIGGEST mistake that people make with macarons is the spelling - which I didn't know myself until a few weeks ago! It's macaron vs. macaroons - the first spelling is the one I love, the French macaron... a sandwich-like meringue cookie that gets its light, airy texture from egg whites:

 The macaroon is a tender cookie made with condensed milk and coconut:

 The French macaron is a much more complicated recipe than the macaroon, even though the latter is still amazing too!

My future wedding cake will undoubtedly be covered in multi-colored macarons. Here's a little macaron photo love for your day... they're so pretty:

When I get back from vacation, I am going to ATTEMPT a batch of macarons with the recipe below. Wish me luck! :)

French Macaron Recipe

Makes 50 sandwiched macarons.

Ingredients:

For the macarons:

• 10 ounce confectioners’ sugar
• 10 ounce finely ground almonds
• 5 large egg whites
• Pinch of cream of tartar
• 1/3 cup granulated or superfine bakers sugar
• Red and yellow food coloring

For the filling:

• 9 ounce unsalted butter, softened
• 5 ounce confectioners’ sugar, sifted
• 2 ounce finely grated orange zest
• 1 teaspoon orange blossom water or orange flower water
• 1/2 cup raspberries
• 1 teaspoon rose flower water

Instructions:

For the macarons:

1. Using a fine sieve, sift confectioners’ sugar and finely ground almonds, pushing through with a wooden spoon.
2. Using an electric mixer, whisk egg whites until foamy. Add cream of tartar and whisk until soft peaks form. Add sugar, 1 tbsp. at a time, and whisk until dissolved. Stir meringue mixture into almond mixture (mixture will be stiff), then halve. Tint one half pink, the other half orange.
3. Spoon 1 mixture into a piping bag fitted with a 1/2-inch plain round tip. Pipe walnut sized rounds onto parchment paper-lined baking sheets, then repeat with other mixture. Set meringues aside, uncovered, on baking sheets for 1 hour (this will help minimise cracking).
4. Preheat oven to 300 degrees F/150 degrees C and bake macaroons, 2 baking sheets at a time, swapping sheets halfway through cooking, for 20 minutes or until firm to the touch. Remove from oven and cool on baking sheets. Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill.

For filling:

1. Using an electric mixer, beat butter until pale and fluffy, then gradually beat in confectioners’ sugar until combined. Transfer half the mixture from the bowl to another bowl and add orange zest and orange blossom water. Stir to combine. Add raspberries and rose flower water to remaining mixture in mixing bowl and, using the electric mixer, beat until well combined. Sandwich pink macaroons with raspberry filling and orange macaroons with orange filling.

Tip:
To create a perfectly smooth top on your macaroons, dip a finger into a bowl of water and gently smooth out any peaks.