I got a Facebook notification this morning. My daughter, Emily, tagged me in a post about French Macaroons. And then she came downstairs to tell me that if I make them, she wants to help. I am not sure how many of you have teenage daughters living with you, but in my house, if Emily offers to help with something, we do it as soon as possible before she changes her mind.
I found a recipe in a recipe card book that I made when I was first married. I know for sure that I have never made these before, but apparently when I was a newlywed I had aspirations of being a great baker. I guess 22 years later is better than never!
3 egg whites, room temperature
1/4 cup sugar
2 cups icing sugar
1 cup almond flour
- Shift the powdered sugar and almond flour together to make sure all of the clumps are removed. We did that part twice.
- Whisk egg whites until foamy. Add the salt and 1/4 cup sugar and continue to beat until peaks form.
- By had, fold the flour mixture into the eggs, turning 65 times.
- Place batter into piping bags and pipe 1 inch rounds onto parchment paper. Don’t put them too close together. Tap the tray on the counter to remove any air bubbles.
- Allow to sit for at least 30 minutes.
- Preheat oven to 300 degrees and bake for exactly 20 minutes.
- Allow to cool on a wire rack and sandwich with caramel (or any other filling that you want to use). We think Nutella would also be pretty good.
Honestly, the hardest part of making French macaroons is whisking the egg whites and sugar. It felt like it took forever! I think if you did that every day, you would end up with one half of your body looking like Popeye and the other like Olive Oyl.
Our French Macaroons were amazing! We surprised ourselves by how yummy they were. Crunchy on the outside and soft on the inside, basically just like they are supposed to be. Only nobody is making me a London Fog to go with them. Maybe I can convince Emily that she needs to figure that out…
Have a great weekend!