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Family Cookbook
Jane's Macarons....
This is my compromise from several recipes that seems to work.... For lavender use essence of lavender and lavender food color, for pistacio substitute finely ground pistacio for 1/2 cup of the almond flour and use green food color, for coffee add a fine espresso crystals to ground nuts and coffee extract and brown food color to egg whites. For lemon, yellow food color and lemon extract to whites and 1 T grated lemon rind to flour/sugar mix

Required Ingredients

Cupsifted, finely ground almond flour (measure after sifting)
Tablespoonsifted, finely ground almond flour (measure after sifting)
1 ½Cuppowdered sugar
egg whites
Tablespoonsuperfine sugar
paste food color and liquid flavoring to taste
Pinchcream of tarter

Preparation Instructions

  1. Sift nut meal before measuring. Then either resift with powdered sugar or put all in food processor and mix well.
  2. Let egg white sit overnight at room temperature covered with plastic wrap. Then beat until frothy with a bit of cream of tarter. Increase speed and beat until peaks start to form. Then add sugar one tablespoon at a time beating until stiff but not dry. Beat in color and flavoring until well mixed.
  3. Fold in 1/3 of the nut meal/sugar mix until well mixed. Then fold in the rest rubbing against the wall of the bowl to smooth air bubbles. Put the mix into a cone fitted with a 1cm tip.
  4. Line baking sheet first with sheets with 1.375" circles and then with parchment. Hold cone directly above the center of a circle and apply pressure until the batter makes and even circle to the edge of the printed circle.
  5. When all circles are filled life the baking sheet an tap the bottom several time. Then drop onto a flat surface to remove air bubbles. When air bubbles are out, let the circle of batter set for about an hour until the surface forms a dull film.
  6. Preheat oven to 225 degrees. After the hour wait time remove circle patterns from under parchment and bake for about 12 minutes, turning the pan after about 8 minutes. Macaroon is done when top does not move off of the foot when touched.
  7. Remove pans to cool for about 5 minutes before removing macaroons from parchment. Then finish cooling on a wire rack.
  8. After filling place in refrigerator for at least 24 hours for flavors to merge and blend into shells. The remove from refrigerator 3 to 4 hours before serving.