A cookie a day until Christmas! 2018 Version - MACARONS


The holiday baking has begun here at the home of An American Housewife.  This early on, I only start with things that can be safely frozen in the deep freeze for a couple weeks.  Yesterday I made up 4 batches of cut-out sugar cookie dough, 2 batches of peppermint melt-away cookie dough and 3 batches of molasses cookie mixes.  All are just chilling in the refrigerator to bake (maybe tomorrow?).

Today was almond macaron bake day!  I ended up doing 4 batches.  I decided to make them all red so it would be easier later on to fill and sandwich them. 

I don't really care about taking pictures... and it's a 'good' day when I remember to grab my cellphone and take some.  So the only photo above is actually from a snapchat I sent to my family and friends on my snapchat 'story' and it happened to be from a 'thicker' batch so the little piping point didn't fall completely down flat.

Since no one pays me to blog and I don't care to spend oodles of time trying to take picture-perfect photos, you get what you get.  Quick snapshots on my cellphone.  :)

I made all 4 batches red with vanilla flavoring.  My initial plan will be to fill them with a white buttercream filling flavored  with a light peppermint and possibly rolling the edges in fine crushed peppermint candy.

But for now the almond macarons are baked, cooled, packaged and are resting in my deep freezer to be filled closer to Christmas.


Almond Macarons

1 cup fine quality almond flour
2 cups powdered sugar
3 egg whites
1/4 t cream of tartar
dash of salt
1/4 c fine granulated sugar


Mix the confectioner's sugar and almond flour very well either by pulsing in a food processor until combined or using an electric stick blender or electric whisk, sifting it, etc. It should be mixed very well and quite fine.

Preheat oven to 275 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar and a dash of salt; and whisk until soft peaks form. Reduce speed to low, then add a drop or two of food color if you are using it, a drop or two of flavor extracts if you are using them, and the fine white sugar. Increase speed to high, and whisk until stiff peaks form. Sift flour mixture over whites, and fold until mixture is smooth and shiny.  Take your time folding and don't rush it or you will break down the beaten egg whites.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip if you have one, or if not, leave the round 1/2 inch opening of the bag or the white plastic piece you would normally put a tip on, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets.  If you remember, drag the pastry tip to the side of rounds rather than forming peaks (like you see in the photo above! Ha).

Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15-20 minutes.
Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 18 minutes.

Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. Sandwich 2 same-size macarons with 1 teaspoon filling of your choice. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.




Ready to add the almond flour/confectioner's sugar mixture...


Remember to get it nice and 'fine' by processing or sifting, etc. first.


Starting to fold it in... slowly.  Don't break down the egg whites.


Almost there!


Another random photo from my personal snapchat story to my family....  ha ha.











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