July 23, 2012


The following recipe was given out at the Sur La Table class that I took and I think she mentioned that it is tested for the altitude that we are currently at here in Salt Lake City. I do recommend the book by Chef Gordon. As she points out, there are many ways to make macarons and her method is only one way. Try it, it might work for you! I also hope folks will find a copy of her book so that you can try the fillings out that she puts together in her book. They are very tasty. I think my favorite one so far is the passion fruit white chocolate ganache!  

Macarons (recipe by Chef Kathryn Gordon)

Yield: Makes approximately 40 sandwiches, 1-inch (80 halves)
1 packed cups (165 grams) almond flour
Pinch of fine sea salt
1 packed cup (165 grams) confectioners' sugar
1/2 cup (115 grams) aged egg whites (from 4 eggs): divide into 2 equal parts
1/3 cup (38 grams) water
5/8 cup (125 grams) granulated sugar
1 tablespoon (5 grams) powdered egg white
4 drops (gel) or 6 drops (liquid) food coloring (optional)
1. Preheat the oven to 325°F.
2. Pulse almond flour, salt and confectioners' sugar in the bowl of a food processor 4 times for 4 seconds each time. Sift with powdered egg white.
3. Stir in 1/4 cup (57 grams) of aged egg whites to form a paste.
4. Put the remaining 1/4 cup (58 grams) egg whites in mixer with whisk. Whisk the egg whites on medium speed until soft peaks form.
5. Heat the granulated sugar and water in a small saucepan over medium-high heat and cook until the sugar reaches beginning of soft ball stage (test by removing a drop on a heat-proof spatula).
6. Put the remaining 1/4 cup (58 grams) egg whites in mixer with whisk. Whisk the egg whites on medium speed until soft peaks form.
7. Pour the syrup down the side of the mixer bowl at medium speed. Continue whisking until the meringue forms medium peaks, about 5 minutes.
8. Fold the meringue into the dry ingredient paste in thirds, to gradually lighten it and make a smooth batter (and add food coloring, if using it, when the dry ingredients appear to be just incorporated).

It is important to fold the different components just enough, but not too much or the macarons will crack. To make sure that you have reached the right point, once the ingredients appear combined, lift some of the mixture about 1 inch above the bowl with the spatula. If it retains a three-dimensional shape, fold it again. When folded just enough, the mixture should fall right back into the bowl, with no stiffness, in a continuous drip.
9.Pipe the macarons 1 1/2 inches apart on a silicon baking sheet lined sheetpan. Slam the baking sheet down to remove excess air (slam up to 6 times, from 6" above the table).
10.Let dry at room temperature at least 1/2 hour, until a skin/crust forms.
11.Bake on a sheetpan for 12-13 minutes, until the macarons just come off the baking sheet when you lift them (the centers will have risen, and will not have any dark indentations). If the macarons darken too quickly, put a wooden spoon in the door of the oven to prop it slightly open. Cool completely before removing and filling.



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