Currently Screening: An American Werewolf in London

finished macaron

i love macarons, and have had the extreme pleasure to have enjoyed them from one of the very best candy stores in the world (Sprungli, Zurich). my favorite type, were i to chose, i think would be fleur de sel caramel. though i didn’t get to make this particular flavor combination, the cooking class taught me how to make almost perfect looking macarons with a variety of fillings. the cookies look like little vividly colored jewels and, while not candy, they were far too pretty and i enjoyed making them far too much not to post.

assemblage

Menu: Lavender Macarons with White Chocolate Ganache – Lemon Macarons with Lemon Buttercream – Coconut Macarons with Cocoa Custard – Mint Macarons with Dark Chocolate Ganache

noms

by the end of the filling process the group started experimenting with different flavor combinations (ie – we got the bags mixed up and just decided to go with whatever was handy)

the process of making the cookie is pretty involved – including multiple siftings, vitamix grindings and something called macaronnage, but i figured i would just include the general recipe because the texture and taste of these cookies is so interesting that it’s hard to tell what comprises it. macarons are made with almond flour – a lesson, unfortunately, learned by a girl in my class with a nut allergy who was forced to look on during the entire process, though she did get in some good ganache making practice.

Basic Macaron Ingredients:
7oz powdered sugar
4oz almond flour
4 large (4oz) egg whites, room temp
pinch cream of tartar
3 and 1/2oz granulated sugar

Additions: 
Lavender - dried lavender, purple food coloring
Lemon - lemon extract, yellow food coloring
Coconut - desiccated (super dried) coconut, brown food coloring
Mint - peppermint extract, green food coloring