Thursday, June 4, 2015


Martha Stewart's French Macarons

     These Macarons are a basic and easy recipe to follow. Thanks to Martha Stewart and her genius recipe, I can make a three dollar treat right in my very own kitchen. If you don't happen to have a Kitchen Aid mixer, I suggest you buy one from Bed Bath and Beyond using a 20% off coupon. This recipe is tailored to fit the Kitchen Aid mixing speeds, so try and find one similar to it so you can follow is accordingly.

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  • 2/3 cup sliced blanched almonds 
  • 1 cup confectioners' sugar
  • 2 large egg whites room temperature
  • Jam or other fillings 
  • 1/4 cup sugar
  • 1/4 teaspoon lemon extract *this is my own addition for the flavor pictured above
  • Preheat oven to 350 degrees with rack in lower third. 
  • Place almonds in a food processor about 1 minute & add confectioners' sugar; process until combined for about 1 minute. 
  • Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve. 
  • Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more. 
  • The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds. 
  • Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes. 
  • Rest a pastry bag fitted with a 3/8-inch round tip inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment. 
  • With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles. 
  • Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.

    Filling (Blueberry Swiss Meringue Buttercream):

    • 5 large egg whites
    • 1 cup & 2 tablespoons sugar
    • pinch of salt
    • 4 sticks of unsalted butter cut in to tablespoons at room temperature
    • 1 1/2 teaspoons vanilla extract
    • 1/4 cup of frozen blueberries defrosted


    • Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). 

    • Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes. 
    • With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. 
    • Add blueberries and blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired mix is achieved. 

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