Macaroon magic

 This cook book has some really great simple recipes including the one for macaroons

Today was the first day since last November that I was able to walk to my local supermarket without a winter coat.  The day seems to have been a long time coming and I had the impression during the 10 minute stroll to Intermarché in search of almonds, that a lot of other people felt the same.  Whether it's the prospect of continued belt tightening in 2011 or uprisings across the Maghreb and beyond, today was a day to put all that behind you, break out of your chrysalis shell and seek out a sunny spot to warm the back of your shoulders. Alas that was for the others, Lesley and I had other plans and today's project was the making of macaroons.

 Hand whisking gives this type of 'peaking' by incorporating lots of air

We have looked at several macaroon recipes, most of which seemed fairly complex.  One referred to the necessity of a piping bag, another that successful macaroons could not be produced without the use of electronic scales, so it was with some pleasure that we discovered a really simple recipe in the American cook book entitled 'The Best Ever French Cooking Course' by Carole Clements and Elizabeth Wolf-Cohen.  The by-line of the book reads 'Classic cuisine made easy in over 200 step-by-step recipes'. and the macaroon recipe is a case in point.

As you can see the macaroons are not perfectly formed but they all turned out fine

If you'd like to give the macaroons a go this is what you will require-

Ingredients

120g/4oz/  blanched almonds toasted

160g  5 1/2 oz   caster sugar

2 egg whites

2.5ml/1/2 tsp of almond or vanilla essence

icing sugar for dusting

Method

1.  Preheat the oven to 180 degrees/350f/Gas 5.  Line a large baking sheet with non-stick baking paper.  Reserve 12 almonds for decorating.  In a food processor fiited with a metal blade, process the rest of the almonds and the sugar until finely ground. (I believe that hand whisking, if you have the time and energy gives better results because it incorporates more air into the mix and generally things rise better).

2. With the machine running (or your elbow cocked and paused) slowly pour in enough of the egg whites to form a soft dough.  Add the almond or vanilla essence (I used almond because it is literally the very essence of macaroons) and pulse to mix.

3.  With moistened hands, shape the mixture into a walnut-size balls and arrange on the baking sheet (In my opinion this is the trickiest bit but with a little persistence and courage the balls will come, but don't worry too much if they are not perfectly round).

4.  Press one of the reserved almonds on to each ball, flattening them slightly, and dust lightly with icing sugar.  Bake the macaroons for about 10-12 minutes until the tops are golden and feel slightly firm.  Transfer to a wire rack, cool slightly, then peel the biscuits off the paper and leave to cool completely.

The results, in our opinion were stunning, firm golden brown crusts giving way to a slightly gooey and moist centre.  Whilst we don't think we will be threatening the livelihoods of St Emilion's finest pâtissiers, we were both very pleased with this first effort and hope that we, along with our American cousins, have dispelled some of the mystery that surrounds certain French recipes.

 

The finished product, perfect with an espresso after dinner