Special equipment
electric mixer, parchment paper, baking
sheets, pastry bag
Ingredients
serves makes 3 dozen macarons
- 1 cup hazelnut flour
- 2 cups confectioners sugar
- 3 egg whites
- 1/8 teaspoon salt
- 2 tablespoons sugar
- Apricot jam
Procedures
-
Adjust oven rack to upper and lower-middle positions and preheat oven to
300°F. Line two baking sheets with parchment paper.
-
In a small bowl, sift together hazelnut flour and confectioners sugar. There
shouldn't be any lumps left. Set aside.
-
In a large bowl, beat egg whites on medium speed until frothy, about 1
minute. Add salt and beat one minute more. Turn up speed on mixer to medium-high
and slowly incorporate sugar into the mix. Beat until glossy medium peaks form.
-
Use a rubber spatula to fold flour mixture into egg whites, going about 1/4
cup at a time. Continue until all flour is mixed in evenly.
-
Carefully transfer batter to a piping bag. Pipe batter into 1 inch rounds on
baking sheets. After rounds are piped, tap sheet on counter to help expel air
bubbles. Bake cookies until they are dry on top and easily lifted from the
parchment, 16-19 minutes. Let cool.
-
When cookies are cool, arrange into similarly sized pairs. Top the bottom of
one pair with about 1/4 teaspoon apricot jam, then top with other cookie. Repeat
until all sandwiches are made.
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