Monday, September 1, 2014

Cosmic Blue Macarons

OMG!  Here I go...Introducing you to something new that is ridiculously good!!!

I found the best recipe for macarons.  Not only are they popular and pretty, they are perfect for any occasion and trust me, you will be the talk of the party when you serve them.  Go ahead and try to make them, you can do it! 

Makes about 18 Macarons

1/ 1 cup powdered sugar
3/4 cup almond flour
2 egg whites, at room temperature
1/4 teaspoon teal gel food coloring
1/4 granulated sugar

4 ounces cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon vanilla

1.  For cookies, line two cookie sheets with parchment paper. Combine 1 cup powdered sugar and almond flour in food processor.  Pulse into fine powder, scraping bowl occasionally.  Sift mixture into medium bowl;  discard large pieces.

2.  Beat egg whites in large bowl with electric mixer at medium speed until foamy.  Beat in food coloring.  Gradually add granulated sugar, beating at high speed 2 to 3 minutes or until mixture forms stiff, shiny peaks, scraping bowl occasionally.

3.  Add half of flour mixture to egg whites;  stir with spatula to combine (about 12 strokes).  Repeat with remaining flour mixture.  Mix about 15 strokes more by pressing against side of bowl and scooping from bottom until batter is smooth and shiny.  Check consistency by dropping spoonful of batter onto plate.  It should have a peak which quickly relaxes back into batter.  (Do not over mix or under mix)

4.  Attach 1/2-inch plain tip to piping bag.  Scoop batter into bag.  Pipe 1-inch circles about 2 inches apart onto prepared cookie sheets.  Rap cookie sheets on flat surface to remove air bubbles and set aside.  Let macarons rest, uncovered, until tops harden slightly;  this takes from 15 minutes on dry days to 1 hour in more humid conditions.  Gently touch top of macaron to check.  When batter does not stick, macarons are ready to bake.

5.  Preheat oven to 350.  Place rack in center of oven.  Bake 13 to 15 minutes, rotating cookie sheets halfway through baking time.  Cool completely on cookie sheets.  When cooling, if cookies appear to be sticking to parchment, lift parchment edges and spray pan underneath lightly with water.  Steam will help release cookies. 

6.  For filling, beat cream cheese, 1/3 cup powdered sugar and vanilla in medium bowl with electric mixture at medium speed about 2 minutes or until smooth.

7.  Match same size cookies; pipe or spread filling on flat side of one cookie and top with another.

8.  Enjoy!