Daring Bakers Challenge – Macaroons

Yep, funny how Daring Bakers always forces me to finally make something I’ve always wanted to but keep putting off. Do you know how long the Australian Gourmet Traveller with the pretty pink macaroons has been sitting in my recipe holder on the kitchen bench? SINCE IT CAME OUT. In July. Yeah.

This month’s challenge was brought to us by LA Monkey Girl.
It wasn’t a big success I must confess. They were too fragile and the ganache I used (from the Gourmet Traveller) was too runny so what I ended up with was a pink hot mess. Sure, a delicious pink hot mess but a mess all the same.
Next time I’ll:
– use old egg whites
– follow the instructions Tartlette – the apparent queen of the macaroon – gives
– not make them when I’m feeling frazzled, pressed for time, making other things for the school’s Spring Fair.

Adapted from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern
  • 2 1/4 cups (225g) icing sugar
  • 2 cups (190g) almond flour (which everyone seems to define as almond meal)
  • 2 tbsp (25g) sugar
  • 5 egg whites
  1. Preheat the oven to 93°C. 
  2. Combine the icing sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of icing sugar in the bowl of a food processor and grind until nuts are very fine and powdery
  3. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks
  4. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients
  5. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter
  6. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper)
  7. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 190°C 
  8. Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored
  9. Cool on a rack before filling.
Yield: 10 dozen. (who is she kidding – I got about 5 dozen)