Ingredients with Measurements:
- 1 cup almond flour
- 1 cup 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 finely chopped candied orange peel
- 1/4 cup finely chopped candied lemon peel
- 1/4 cup finely chopped blanched almonds
Special equipment needed:
- Piping bag
- Piping tip
- Electric mixer
- Baking sheet
- Parchment paper
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 almond flour and powdered sugar until well combined.
3. In a separate bowl, beat egg whites with an electric mixer until frothy.
4. Add cream of tartar and continue to beat until soft peaks form.
5. Gradually add granulated sugar while beating until stiff peaks form.
6. Add almond and vanilla extracts and beat for another minute.
7. Fold in almond flour mixture until just combined.
8. Transfer the mixture to a piping bag fitted with a piping tip.
9. Pipe small circles onto the prepared baking sheet.
10. Sprinkle chopped candied orange and lemon peel and blanched almonds on top of each circle.
11. Bake for 15-18 minutes or until the macarons are set and lightly golden.
12. Let the macarons cool completely on the baking sheet before removing them.
Time:
Preparation time: 30 minutes
Cooking time: 15-18 minutes
Temperature:
Preheat oven to 300°F (150°C)
Serving size:
Makes 24 macarons
Nutritional information:
Calories per serving: 80
Total fat: 3g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 10mg
Total carbohydrates: 12g
Dietary fiber: 1g
Sugars: 10g
Protein: 2g
Substitutions for ingredients:
- Instead of almond flour, you can use hazelnut flour or a combination of both.
- Instead of candied orange and lemon peel, you can use other candied fruits or omit them altogether.
- Instead of blanched almonds, you can use other nuts or omit them altogether.
Variations:
- You can add food coloring to the macaron mixture to create different colors.
- You can fill the macarons with a variety of fillings such as buttercream, ganache, or jam.
Tips and tricks:
- Make sure to measure the ingredients accurately for the best results.
- Let the macarons cool completely before removing them from the baking sheet to prevent them from breaking.
- Use a piping tip that is the same size as the macaron circles for even piping.
- Tap the baking sheet on the counter a few times before baking to release any air bubbles in the macarons.
Storage instructions:
Store the macarons in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
If the macarons become stale, you can revive them by placing them in a 300°F (150°C) oven for 5-7 minutes.
Presentation ideas:
Arrange the macarons on a platter or in a gift box for a beautiful presentation.
Garnishes:
You can garnish the macarons with additional chopped nuts or candied fruit.
Pairings:
Calissons macarons pair well with tea or coffee.
Suggested side dishes:
Serve the macarons with fresh fruit or a cheese platter.
Troubleshooting advice:
- If the macarons are cracking, it may be due to overmixing the batter or not letting them cool completely before removing them from the baking sheet.
- If the macarons are too flat, it may be due to undermixing the batter or not letting them rest before baking.
Food safety advice:
Make sure to use fresh ingredients and store the macarons properly to prevent foodborne illness.
Food history:
Calissons are a traditional French candy made with almonds and candied fruit. Macarons are a French pastry made with almond flour and egg whites.
Flavor profiles:
Calissons 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.
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Region: French