Ingredients with Measurements:
- 1 cup almond flour
- 1 1/2 cups powdered sugar
- 3 egg whites
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/4 tsp almond extract
- 1/4 tsp vanilla extract
- 1/4 cup Amarguinho liqueur
- 2 drops pink food coloring
Special equipment needed:
- Piping bag with round tip
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a large bowl, sift together the almond flour and powdered sugar.
3. In a separate bowl, beat the egg whites with an electric mixer until foamy.
4. Add the cream of tartar and continue to beat until soft peaks form.
5. Gradually add the granulated sugar and continue to beat until stiff peaks form.
6. Gently fold the almond flour mixture into the egg whites, being careful not to overmix.
7. Add the almond extract, vanilla extract, Amarguinho liqueur, and pink food coloring, and fold until the batter is smooth and glossy.
8. Transfer the batter to a piping bag with a round tip and pipe small circles onto the prepared baking sheets.
9. Tap the baking sheets gently on the counter to release any air bubbles.
10. Let the macarons sit at room temperature for 30 minutes to form a skin.
11. Bake the macarons for 15-18 minutes, until the edges are set and the macarons can be lifted easily from the parchment paper.
12. Let the macarons cool completely on the baking sheets before removing them.
Time:
Preparation time: 45 minutes
Cooking time: 15-18 minutes
Temperature:
Preheat the oven to 300°F (150°C).
Serving size:
Makes about 24 macarons.
Nutritional information:
Calories per serving: 70
Fat: 2g
Carbohydrates: 12g
Protein: 1g
Sodium: 10mg
Sugar: 11g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or pistachio flour.
- Amarguinho liqueur can be substituted with any other almond-flavored liqueur.
Variations:
- Add chopped almonds or pistachios to the batter for added texture.
- Use different food coloring to create different colored macarons.
- Fill the macarons with a chocolate ganache or raspberry jam.
Tips and tricks:
- Make sure to sift the almond flour and powdered sugar to remove any lumps.
- Use room temperature egg whites for best results.
- Let the macarons sit at room temperature to form a skin before baking.
- Store the macarons in an airtight container in the refrigerator for up to 5 days.
Storage instructions:
Store the macarons in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Let the macarons come to room temperature before serving.
Presentation ideas:
Arrange the macarons on a platter and dust with powdered sugar.
Garnishes:
Garnish the macarons with sliced almonds or edible flowers.
Pairings:
Serve the macarons with a cup of coffee or tea.
Suggested side dishes:
Serve the macarons as a dessert after a meal.
Troubleshooting advice:
- If the macarons are cracking, the batter may have been overmixed or the oven temperature may be too high.
- If the macarons are sticking to the parchment paper, they may not have formed a skin before baking.
Food safety advice:
Make sure to use fresh, high-quality ingredients and store the macarons properly to prevent foodborne illness.
Food history:
Macarons originated in Italy in the 16th century and were brought to France in the 18th century. They became popular in French bakeries in the 20th century.
Flavor profiles:
Amarguinho Macarons have a sweet, nutty flavor with a hint of almond liqueur.
Serving suggestions:
Serve the macarons as a dessert or a sweet treat with coffee or tea.
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Region: Portuguese