I once saw a sticker that said, “men think it’s every woman’s dream to find the perfect man, when every woman’s dream is to eat whatever she wants without getting fat”. Last month, I took a class at Gourmandise School LA located in 3rd Street Promenade that taught me how to make French Macarons. Four hours later, I left with over 100 tiny treats that I quickly consumed in a weekend’s time. Amazed by my pretty little cookies and the button bursting from my pants, I’ve decided these are the perfect gifts for birthdays and best finger food at functions. Enjoy!
Ingredients90 grams of almond flour ♦ 125 grams powered sugar ♦ Pinch of salt ♦ 2 egg whites ♦ 1/4 teaspoons of cream of tartar ♦ 2 tablespoons of sugar with vanilla beans Preheat oven to 350°F
→ Begin by sifting the almond flour, powdered sugar and salt into a food processor. Keep on for about 60 seconds or until all the ingredients are mixed.
→ In a bowl on a mixer, whip the egg whites adding the cream of tartar until you reach a soft peak stage. Soft peak state means the egg whites are foamy and a look similar to a mountain peak. The cream of tartar will help stabilize the whipped egg whites and as you continue to beat, will bond together to create a medium and stiff peak stage. Add the sugar and continue to beat until you have the stiff peaks.
→ Begin sifting the dry ingredients until the first third of the powder is in the mix. Rather than stirring, you’re going to use a folding technique. If you’re unfamiliar with folding, you can watch the YouTube tutorial below.
Continue pouring in the dry mixture a third at a time. Use about 12-13 folds or until a ribbon forms. If you want to dye your batter, add color now. Gel food dye yields the best results!
→ Once your batter is ready, pour it into a frosting bag. Place parchment paper onto a cookie sheet and begin piping the batter onto the tray as if you were frosting a cake. Try to make sure you have consistency with your shapes, this will be very helpful when you’re putting the cookies together.
Once you have filled the sheet, let it dry for about 45 minutes to an hour. You’ll know the cookies are dry because they’ll have a matte color to them. When you’re ready, lower the oven temperature from 350°F to 300°F and bake for 15 minutes.
→ Let the cookies cool before removing the parchment paper from the cookie sheet. Flip the parchment paper upside down and begin peeling backwards until the cookies are no longer attached. Once the cookies are free from the parchment, you can insert the filling.
For recipes and classes go to http://thegourmandiseschool.com.