Preheating the Oven Chicago: The Mighty Macaroon

My little bowl of macaroons

I have only made macaroons once before today. I am certain of this because until culinary school, I had never heard of them. My baking and pastry class in culinary school started at 6 am, so the memory of how they turned out isn’t so clear. Likely they were fabulous…or at least somewhat fabulous…hmmmm, I really don’t remember. What I do know is that I really enjoy the delightful macaroons that Fritz Pastry (a cute little pastry shop here in Chicago) makes. I would like to believe that my culinary school versions were just as delicious.

If you’ve never had a macaroon, I recommend giving them a try. These tasty little French confections are made from egg whites, almond flour, and confectioner’s sugar. Food coloring is often used to turn them into cheery pastel colors. Usually these little cookies are made into sandwiches filled with things like raspberry jam or chocolate ganache. Another fun fact about macaroons??? They are a gluten-free treat! Super fantastic for our friends with celiac disease.

I used a recipe from Gourmet Magazine. They were originally raspberry flavored, but I could not find raspberry extract to save my life. Seriously, where can you find it? I went to 3 grocery stores and even a Whole Foods and couldn’t find it. So, I decided to go for an orange version. I used orange extract in the cookie dough and added a little more to the ganache. They taste great, but seem a little drier than I would’ve liked. Maybe too long in the oven??? I’m not sure, but this will be a recipe that will get re-visited, I am sure of it.

Raspberry Chocolate French Macaroons

Gourmet/December 2006

Yield: 2 ½ dozen

Ingredients:

For macaroons
6 oz sliced blanched almonds (not slivered; 2 cups)
1 1/2 cups confectioners sugar
3 large egg whites
3/4 teaspoon salt
3 tablespoons granulated sugar
Red or pink food coloring

For chocolate raspberry ganache
3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, softened
1/16 teaspoon raspberry extract

Procedure:
Make macaroons:

Line 2 baking sheets with parchment paper.

Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.

Powdered sugar and almonds ready to get blitzed in my Mini Chop

Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)

Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.

Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.

Make ganache while macaroons bake:

Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.