music-city-missy
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Anybody have a T&T French style macaroon recipe? nt
- Thread starter music-city-missy
- Start date
Not T&T but Gale Gand is usually reliable REC: French Macaroon...
FRENCH MACAROONS
Recipe By :Gale Gand
1 1/2 cups confectioner's sugar
7/8 cups almond flour
1/2 cup egg whites
2 tablespoons sugar
3 drops food coloring
1/4 cup water
Easy Buttercream:
1 cup unsalted butter -- (2 sticks) room temperature
1/2 cup confectioner's sugar
1 tablespoon hot water
1 teaspoon instant coffee
1/4 teaspoon vanilla extract
Preheat oven to 300 degrees.
Stir together the confectioners’ sugar and almond flour and sift it through a tammie or very open mesh strainer. In a mixer with a whip attachment, whip the whites until frothy. Add the sugar (and food coloring if using) and whip until stiff. Add 1/3 of the almond mixture and fold part way in. Add another 1/3 and fold partway in. Add final 1/3 and fold in leaving a few specks of egg whites. It will look like deflated marshmallow. Place a pastry bag with a close pin holding it shut in a tall round container folding the edge over the rim of the container to fill it easily. Pipe dots of meringue at each corner to stick down some parchment paper on a sheet pan. Pipe rows of kisses 1-inch each (size of a quarter) one half inch apart. Bake about 17 minutes until very light brown. Pour 1/4 cup water under the parchment paper at both ends of the sheet to steam them loose. Let cool and peel off.
Easy Buttercream: In a mixer with a whip attachment whip the butter very well, scraping the bowl often until it’s light and fluffy. Add the confectioners’ sugar and mix on low. Drizzle in the flavorings with the hot water. Chill up to a week until ready to use, then bring to room temperature.
Pipe macaroons with buttercream and make little sandwiches. Keep in a covered box chilled.
FRENCH MACAROONS
Recipe By :Gale Gand
1 1/2 cups confectioner's sugar
7/8 cups almond flour
1/2 cup egg whites
2 tablespoons sugar
3 drops food coloring
1/4 cup water
Easy Buttercream:
1 cup unsalted butter -- (2 sticks) room temperature
1/2 cup confectioner's sugar
1 tablespoon hot water
1 teaspoon instant coffee
1/4 teaspoon vanilla extract
Preheat oven to 300 degrees.
Stir together the confectioners’ sugar and almond flour and sift it through a tammie or very open mesh strainer. In a mixer with a whip attachment, whip the whites until frothy. Add the sugar (and food coloring if using) and whip until stiff. Add 1/3 of the almond mixture and fold part way in. Add another 1/3 and fold partway in. Add final 1/3 and fold in leaving a few specks of egg whites. It will look like deflated marshmallow. Place a pastry bag with a close pin holding it shut in a tall round container folding the edge over the rim of the container to fill it easily. Pipe dots of meringue at each corner to stick down some parchment paper on a sheet pan. Pipe rows of kisses 1-inch each (size of a quarter) one half inch apart. Bake about 17 minutes until very light brown. Pour 1/4 cup water under the parchment paper at both ends of the sheet to steam them loose. Let cool and peel off.
Easy Buttercream: In a mixer with a whip attachment whip the butter very well, scraping the bowl often until it’s light and fluffy. Add the confectioners’ sugar and mix on low. Drizzle in the flavorings with the hot water. Chill up to a week until ready to use, then bring to room temperature.
Pipe macaroons with buttercream and make little sandwiches. Keep in a covered box chilled.
Not T&T, but check these out by Pierre Herme - Chocolate Macaroons
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/3365/Recipe.cfm
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/3365/Recipe.cfm
richard-in-cincy
Well-known member
MCM, there is one
in the big Gourmet Cookbook that is to die for and is supposed to be the recipe from a Paris baker. They are amazing. I'll post it later tonight.
in the big Gourmet Cookbook that is to die for and is supposed to be the recipe from a Paris baker. They are amazing. I'll post it later tonight.
richard-in-cincy
Well-known member
REC: Chocolate Macaroons
MCM, I think this is the recipe, I found it in Gourmet's recipe database, but I'll check tonight to make sure. It's been over a year since I made these, but I think this is the recipe.
Chocolate Macaroons
1/2 cup sliced blanched almonds (1 3/4 oz)
1 tablespoon unsweetened cocoa powder
1/2 cup plus 2 tablespoons confectioners sugar (1 1/2 oz)
2 large egg whites
2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
2 tablespoons half-and-half
Special equipment: parchment paper; a pastry bag fitted with a 1/2-inch plain tip
Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
Pulse almonds with cocoa and 1/2 cup confectioners sugar in a food processor until very fine and powdery.
Beat egg whites with a pinch of salt in a large bowl with an electric mixer at medium-high speed until they hold soft peaks, then add remaining 2 tablespoons confectioners sugar, a little at a time, beating until whites just hold stiff peaks.
Fold one third of almond mixture into whites with a rubber spatula, then fold in remaining almond mixture gently but thoroughly.
Transfer batter to pastry bag and pipe 24 (1 1/2-inch-wide) rounds (1/3 inch thick) about 1 inch apart onto baking sheet. Tap down any peaks with a finger dipped in cold water. Bake until macaroons are puffed and edges are slightly darker, 15 to 18 minutes. Cool on baking sheet on a rack 20 minutes.
While macaroons bake, heat chocolate and half-and-half in a 1-quart heavy saucepan over low heat, stirring constantly, until mixture is smooth and chocolate is completely melted. Cool to room temperature.
When macaroons are cool, spoon chocolate filling into a small resealable plastic bag and seal bag, forcing out excess air. Make a tiny snip off 1 bottom corner of bag with scissors to form a 1/8-inch hole.
Pipe a small mound (1 teaspoon) of chocolate filling onto flat sides of 12 macaroons, then top with remaining 12 macaroons to form sandwich cookies, pressing flat sides together gently. (You may have some filling left over.)
Cooks' note:
Filled macaroons can be frozen in an airtight container, layered between sheets of wax or parchment paper, 1 week. (Thaw in container in refrigerator 1 hour before serving.)
Each serving (2 sandwich cookies) contains about 155 calories and 9 grams fat.
Makes 12 sandwich cookies.
EDIT: Whoops, just saw Meryl's recipe and that it looks about the same, so this must be the one!
MCM, I think this is the recipe, I found it in Gourmet's recipe database, but I'll check tonight to make sure. It's been over a year since I made these, but I think this is the recipe.
Chocolate Macaroons
1/2 cup sliced blanched almonds (1 3/4 oz)
1 tablespoon unsweetened cocoa powder
1/2 cup plus 2 tablespoons confectioners sugar (1 1/2 oz)
2 large egg whites
2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
2 tablespoons half-and-half
Special equipment: parchment paper; a pastry bag fitted with a 1/2-inch plain tip
Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
Pulse almonds with cocoa and 1/2 cup confectioners sugar in a food processor until very fine and powdery.
Beat egg whites with a pinch of salt in a large bowl with an electric mixer at medium-high speed until they hold soft peaks, then add remaining 2 tablespoons confectioners sugar, a little at a time, beating until whites just hold stiff peaks.
Fold one third of almond mixture into whites with a rubber spatula, then fold in remaining almond mixture gently but thoroughly.
Transfer batter to pastry bag and pipe 24 (1 1/2-inch-wide) rounds (1/3 inch thick) about 1 inch apart onto baking sheet. Tap down any peaks with a finger dipped in cold water. Bake until macaroons are puffed and edges are slightly darker, 15 to 18 minutes. Cool on baking sheet on a rack 20 minutes.
While macaroons bake, heat chocolate and half-and-half in a 1-quart heavy saucepan over low heat, stirring constantly, until mixture is smooth and chocolate is completely melted. Cool to room temperature.
When macaroons are cool, spoon chocolate filling into a small resealable plastic bag and seal bag, forcing out excess air. Make a tiny snip off 1 bottom corner of bag with scissors to form a 1/8-inch hole.
Pipe a small mound (1 teaspoon) of chocolate filling onto flat sides of 12 macaroons, then top with remaining 12 macaroons to form sandwich cookies, pressing flat sides together gently. (You may have some filling left over.)
Cooks' note:
Filled macaroons can be frozen in an airtight container, layered between sheets of wax or parchment paper, 1 week. (Thaw in container in refrigerator 1 hour before serving.)
Each serving (2 sandwich cookies) contains about 155 calories and 9 grams fat.
Makes 12 sandwich cookies.
EDIT: Whoops, just saw Meryl's recipe and that it looks about the same, so this must be the one!