Ingredients with Measurements:
- 1 cup almond flour
- 1 1/2 cups powdered sugar
- 3 egg whites
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 cup finely chopped candied orange peel
- 1/4 cup finely chopped candied lemon peel
- 1/4 cup honey
- 1/4 cup ground almonds
- 1/4 cup powdered sugar for dusting
Special equipment needed:
- Piping bag with a round tip
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 300°F (150°C) and 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 with an electric mixer until they form stiff peaks.
4. Gradually add the granulated sugar to the egg whites while continuing to beat until the mixture is glossy and stiff.
5. Add the vanilla and almond extracts to the egg white mixture and stir to combine.
6. Fold the almond flour and powdered sugar mixture into the egg white mixture until fully combined.
7. Transfer the mixture to a piping bag with a round tip.
8. Pipe small circles onto the prepared baking sheet, leaving space between each one.
9. Tap the baking sheet on a flat surface to remove any air bubbles.
10. Let the macarons rest for 30 minutes to form a skin on the surface.
11. Bake the macarons for 15-18 minutes or until they are set and lightly golden.
12. Remove the macarons from the oven and let them cool completely on the baking sheet.
13. In a small saucepan, combine the candied orange peel, candied lemon peel, honey, and ground almonds.
14. Cook the mixture over medium heat, stirring constantly, until it forms a thick paste.
15. Let the mixture cool to room temperature.
16. Once the macarons are cool, pipe a small amount of the candied fruit mixture onto the flat side of one macaron.
17. Sandwich the filling with another macaron, flat side down.
18. Repeat with the remaining macarons and filling.
19. Dust the macarons with powdered sugar before serving.
Time:
Preparation time: 45 minutes
Cooking time: 15-18 minutes
Temperature:
Oven temperature: 300°F (150°C)
Serving size:
Makes 24 macarons
Nutritional information:
Calories per serving: 90
Fat: 3g
Carbohydrates: 15g
Protein: 2g
Substitutions for ingredients:
- Instead of almond flour, you can use hazelnut flour or pistachio flour.
- Instead of candied orange peel and lemon peel, you can use other candied fruits such as cherries or pineapple.
- Instead of honey, you can use corn syrup or agave nectar.
Variations:
- You can add food coloring to the macaron mixture to create different colors.
- You can add different flavors to the macaron mixture such as cocoa powder or coffee extract.
- You can use different fillings such as chocolate ganache or raspberry jam.
Tips and tricks:
- Make sure to measure the ingredients accurately to ensure the macarons turn out well.
- Let the macarons rest before baking to form a skin on the surface.
- Use a piping bag with a round tip to pipe the macarons for a uniform shape.
- Tap the baking sheet on a flat surface to remove any air bubbles.
- Let the macarons cool completely before filling them.
- Dust the macarons with powdered sugar before serving for a decorative touch.
Storage instructions:
Store the macarons in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The macarons can be reheated in the oven at 300°F (150°C) for 5-7 minutes.
Presentation ideas:
Arrange the macarons on a platter or cake stand for a beautiful presentation.
Garnishes:
Garnish the macarons with fresh fruit or edible flowers for a decorative touch.
Pairings:
Pair the macarons with a cup of tea or coffee for a delicious treat.
Suggested side dishes:
Serve the macarons with fresh fruit or a cheese platter for a complete dessert.
Troubleshooting advice:
- If the macarons are too flat, the egg whites may have been overbeaten.
- If the macarons are too dry, the egg whites may have been underbeaten.
- If the macarons are too sticky, they may have been underbaked.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before preparing the recipe.
Food history:
Calisson is a traditional French candy made with ground almonds and candied fruit. Macarons are a popular French dessert made with egg whites and almond flour.
Flavor profiles:
Calisson macarons have a sweet and nutty flavor with a hint of citrus from the candied fruit.
Serving suggestions:
Serve the macarons as a dessert or as a sweet snack. They are perfect for special occasions or as a gift.
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Region: French