Ingredients with Measurements:
- 1 cup almond flour
- 2 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1/2 cup unsalted butter, softened
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp capers, drained and chopped
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh tarragon
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
Special equipment needed:
- Piping bag with round tip
- Electric mixer
- Food processor
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a food processor, pulse together the almond flour and powdered sugar until well combined and fine.
3. In a large mixing bowl, beat the egg whites until frothy. Add in the granulated sugar, vanilla extract, salt, and cream of tartar. Continue to beat until stiff peaks form.
4. Gently fold in the almond flour mixture into the egg whites until fully incorporated.
5. Transfer the batter into a piping bag with a round tip. Pipe small circles onto the prepared baking sheet, leaving some space between each circle.
6. Tap the baking sheet on a flat surface to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to form a skin.
7. Bake the macarons for 15-18 minutes or until they are set and slightly golden. Let them cool completely on the baking sheet.
8. In a mixing bowl, beat the softened butter until creamy. Add in the Dijon mustard, Worcestershire sauce, capers, parsley, chives, tarragon, paprika, cayenne pepper, salt, and pepper. Mix until well combined.
9. Transfer the butter mixture into a piping bag with a round tip. Pipe a small amount of the mixture onto the flat side of one macaron shell. Top it with another shell to make a sandwich.
10. Repeat until all the macarons are filled. Serve immediately or store in an airtight container in the refrigerator.
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: 120
Fat: 7g
Carbohydrates: 13g
Protein: 2g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or cashew flour.
- Granulated sugar can be substituted with caster sugar or superfine sugar.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Worcestershire sauce can be substituted with soy sauce or balsamic vinegar.
- Capers can be substituted with chopped olives or pickles.
Variations:
- Add lemon zest or orange zest to the macaron batter for a citrusy twist.
- Use different herbs such as basil, thyme, or rosemary in the butter mixture.
- Add chopped cooked bacon or ham to the butter mixture for a savory twist.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Use a food processor to make sure the almond flour and powdered sugar are well combined and fine.
- Let the macarons sit at room temperature to form a skin before baking them.
- Tap the baking sheet on a flat surface to release any air bubbles in the macaron batter.
- Let the macarons cool completely before filling them with the butter mixture.
- Store the macarons in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store the macarons in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The macarons can be served cold or at room temperature. Do not microwave or heat them in the oven.
Presentation ideas:
Arrange the macarons on a platter or cake stand for a beautiful presentation.
Garnishes:
Garnish the macarons with fresh herbs or edible flowers.
Pairings:
Pair the macarons with a cup of coffee or tea.
Suggested side dishes:
Serve the macarons as a dessert or snack on their own.
Troubleshooting advice:
- If the macarons are too flat, the batter may have been overmixed or the oven temperature may be too high.
- If the macarons are too dry or cracked, the batter may have been undermixed or the oven temperature may be too low.
- If the macarons are too sticky or soft, they may not have been baked long enough or the oven temperature may be too low.
Food safety advice:
Make sure to use fresh and clean ingredients. Wash your hands and utensils before preparing the recipe.
Food history:
Café de Paris is a famous butter sauce that originated in Geneva, Switzerland. It is typically served with grilled meats or vegetables. This recipe takes inspiration from the flavors of Café de Paris and incorporates them into macarons.
Flavor profiles:
The macarons have a delicate almond flavor with a creamy and savory butter filling. The Dijon mustard, Worcestershire sauce, and herbs add a tangy and herby flavor to the butter filling.
Serving suggestions:
Serve the macarons as a dessert or snack on their own or with a cup of coffee or tea.
Related Categories
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Region: French
Taste: Sweet, Nutty, Buttery, Almondy, Creamy, Vanilla, Vanilla-Flavored