These maracons are not your usual maracons with smooth shells and fancy colors. They are rustic, coarse and natural-looking. Just the way I like it.
Despite the craze everywhere, macarons had never caught my interest. Maybe I had never tasted one that really wow-ed me. Either too sugary or too pricey. I had never understood the mysterious power behind. Until I came across a recipe from Miette, a cookbook that I recently bought. Many reasons got me to start doing this – there are only four ingredients; no almond meal is required, you grind your own almonds with skins; its versatility is unlimited, you can easily replace 1/2 cup of almonds with pistachios, and you will have pistachio macarons. LOVE LOVE IT!
And the result? It totally transformed my impression to macaron. These dense, chewy and yet meltingly light little cookies have become one of my go-to treats. Don’t be intimated. Afterall making macarons is not that horrifying.
Ingredients (around 20 sandwich cookies):
Line two large baking sheets with parchment paper. Draw about 20 1-inch circles in rows on the paper, about 1 inch apart.
Place half of the almonds and half of the powdered sugar in a food processor. Process for 30 seconds, until the almonds are finely ground. Repeat with the remaining almonds and powdered sugar.
In the bowl of a stand mixer fitter with a whisk attachment, beat egg whites on high speed with very stiff peaks form, about 5 minutes.
Using a rubber spatula, gently fold about 1/3 of the almond mixture into the egg whites. Fold in the remaining mixture in two more additions, until the ingredients are just combined.
Fit a pastry bag with a 1/2-inch round tip and fill the bag with the meringue. Using the template as a guide, pipe 1-inch circles onto the baking sheet. Let the cookies stand at room temperature for 2 hours. This allows the cookies to develop their crust.
Preheat oven to 325F. Bake the macarons for 10 to 12 minutes, until set but not browned.
Transfer the baking sheets to wire racks and let the macarons to cool completely on the pans. Once cooled, gently lift half of the cookies from the parchment paper and turn them upside down.
Spoon or pipe a small dollop of ganache onto each of the upside-down cookies. Top with the remaining cookies.