The Christmas season is a beautiful and delicious time of year – full of towering cookie platters adorned with spicy gingerbread, sugar snickerdoodles, and buttery spritz. French macaroons are the perfect addition to these beloved classics. Nestled on the dessert table, their bright pastel colors can create a colorful and lively display. Our friends at Jordan Vineyard & Winery shared their favorite recipe with us for these delicate and delicious cookies.
Yield: 35 cookies
For the cookie:
1 cup powdered sugar
3/4 cup almond flour
2 egg whites, room temperature
Pinch cream of tartar
1/4 cup superfine sugar
For basic meringue filling:
6 egg whites, large
1 1/2 cups sugar
1 teaspoon pure vanilla extract
Preheat oven to 325 degrees. In a food processor, pulse powdered sugar and almond flour. Sift combined mixture 2 times.
Whip the egg whites with a mixer until foamy and then add cream of tartar. Slowly stream in superfine sugar and whip until stiff and shiny, about 2 minutes. Add desired food coloring and/or flavor extract.
Gently fold sugar and flour mixture into egg white mixture. Scoop into piping bag fitted with a small round tip. Pipe onto a cookie sheet lined with parchment paper. Let stand at room temperature 30-40 minutes.
Bake in preheated oven at 325 degrees for 5-10 minutes, until cookies are firm and crisp. Remove cookies from oven and cool.
For a basic meringue filling, place egg whites and sugar in a heatproof bowl over a pan of simmering water. Whisk until sugar dissolves and mixture reaches 160 degrees on a candy thermometer. Remove from heat, whip on high speed until mixture is cool and stiff peaks form, approximately 6 minutes. Beat in vanilla extract. Use immediately.
Sandwich 2 same-size macaroons with 1 teaspoon meringue, flavored buttercream or other desired filing. Serve immediately, or stack between layers of parchment, wrap well in plastic, and freeze for up to 3 months.
By: Cristina Valencia, First Cook, Jordan Vineyard & Winery
You Might Also Like