Ingredients with Measurements:
- 1 cup almond flour
- 1 1/2 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/4 cup heavy cream
- 1/2 cup chopped hazelnuts
- 1/2 cup chopped almonds
Special equipment needed:
- Piping bag
- Round piping tip
- Electric mixer
- Baking sheets
- Parchment paper
- Food processor
Step-by-step instructions:
1. Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
2. In a food processor, pulse together almond flour and powdered sugar until well combined. Sift the mixture through a fine-mesh sieve and set aside.
3. In a large mixing bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar and continue to beat until soft peaks form.
4. Gradually add granulated sugar and continue to beat until stiff peaks form.
5. Using a rubber spatula, fold in the almond flour mixture into the egg whites until well combined.
6. Transfer the mixture into a piping bag fitted with a round piping tip.
7. Pipe small rounds of the mixture onto the prepared baking sheets, leaving about 1 inch of space between each round.
8. Tap the baking sheets gently on a flat surface to release any air bubbles.
9. Let the macarons rest at room temperature for about 30 minutes until a skin forms on the surface.
10. Bake the macarons for 12-15 minutes until they are set and have formed feet.
11. Remove the macarons from the oven and let them cool completely on the baking sheets.
12. In a separate mixing bowl, beat together butter, honey, and heavy cream until light and fluffy.
13. Fold in chopped hazelnuts and almonds.
14. Transfer the mixture into a piping bag fitted with a round piping tip.
15. Pipe a small amount of the mixture onto the flat side of a macaron and sandwich it with another macaron.
16. Repeat the process with the remaining macarons.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 325°F (160°C).
Serving size:
Makes about 24 macarons.
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 12g
Protein: 2g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or any other nut flour.
- Honey can be substituted with maple syrup or agave nectar.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add a pinch of cinnamon or cardamom to the macaron mixture for a spiced flavor.
- Add a teaspoon of cocoa powder to the macaron mixture for a chocolate flavor.
- Use different types of nuts for the filling, such as pistachios or walnuts.
Tips and tricks:
- Make sure to sift the almond flour and powdered sugar mixture to ensure a smooth macaron shell.
- Let the macarons rest at room temperature before baking to ensure a smooth surface.
- Use a kitchen scale to measure the ingredients accurately.
- 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 them with powdered sugar.
Garnishes:
Garnish the macarons with chopped nuts 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, it may be due to overmixing the batter or the oven temperature being too high.
- If the macarons are not forming feet, it may be due to undermixing the batter or the oven temperature being too low.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling food.
Food history:
Macarons originated in Italy in the 16th century and were introduced to France in the 18th century.
Flavor profiles:
The Marjolaine Macarons have a sweet and nutty flavor with a creamy filling.
Serving suggestions:
Serve the Marjolaine Macarons as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: French