Food Finds:: Macarons from Forgiving Martha

photo credits:: forgiving martha

If you’ve never heard of forgiving martha, I highly recommend that you click on the link and immediately add her to your favorites list!  I promise you’ll visit her adorable blog over and over again to find the most delicious recipes!  She recently posted this recipe for chocolate macarons, and I just can’t wait to try my hand at creating them!  They look so yummy!

Chocolate Macarons
gluten-free
1 cup  powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons granulated sugarChocolate buttercream filling 
1/4 cup butter
1/4 cup shortening
2 cups confectioners sugar
1 teaspoon vanilla extract
3 tablespoons cocoa powder
4-5 tablespoons milk

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) prepared; Set aside.
  2. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy is not finely ground enough.
  3. In the bowl of a stand mixer, whip the egg whites until they begin to rise and hold their shape. Slowly add in the granulated sugar until very stiff and firm and continue whipping about 2 minutes.
  4. Gently fold in the dry ingredients in two batches into the beaten egg whites with a rubber spatula just until there are no streaks of egg white. Fold the batter into the pastry bag and pipe the batter on the parchment-lined baking sheets in 1-inch circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
  5. Firmly rap the baking sheet a few times on the counter top to flatten the macarons then bake them for 12-15 minutes.
  6. Let cool 10 minutes before removing from baking sheet.
  7. To prepare filling, cream together butter and shortening.
  8. Add confectioners sugar, cocoa powder, vanilla and beat well.
  9. Add milk while continuing to mix until light and fluffy.
  10. To assemble, spread a bit of filling on the inside of the macarons then sandwich them together.
  11. Store in an airtight container for up to 5 days, or freeze.  David says that should you choose to freeze them, make sure to defrost them in the unopened container to avoid condensation which will make the macarons soggy.

recipe credit:: forgiving martha

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