Daughters of Promise November/December 2014 | Page 40

The macaron as we know it today consists
of two meringue-based cookies that
are neither cloyingly sweet nor bland;
between which are sandwiched a creambased, gonache, or jam filling. Macarons
come in a rainbow of flavors and colors,
from lemon to chocolate to bacon.
The crust of a macaron cookie is delicate,
like an eggshell. It should be smooth, crisp
and not chewy; and should shatter on the
tongue upon biting into it. Past the smooth
egg-shell-fragile top is a moist, soft cookie
that, during baking, spreads into what is
known as the “feet”: a crisp, slightly porous
edge that develops around the base of the
cookie.
Macarons are not common fare in the
average US bakery. But why wait until
you make a trip to the Big City to try
these lovely treats? Brittany and I had
marvelous success and we’ve officially
been bitten by the macaron bug. Our latest
favorite recipe is for maple-cinnamon
macarons - a perfect Autumn treat that
pairs wonderfully with some piping hot
espresso. We’ve included the recipe, along
with some tips we have found helpful in
achieving macaron success.
Give them a try! You’re sure to fall in love.

Maple & Cinnamon
Macarons
3 Egg Whites (room temperature)
¼ cup white sugar (super fine) (50 g)
2 cups confectioners sugar (200 g)
1 cup almond flour (120 g)
pinch of salt
¼ tsp cream of tartar (2 ml)
maple extract
cinnamon
PREP: Preheat oven to 300*F. Line baking sheets with parchment
paper.
STEP 1: Blast mix the confectioners’ sugar and almond flour in
a food processor (if no processor, triple sift the almond flour and
discard lumps). Double sift the mixture, discarding any lumps.
STEP 2: Place egg whites in mixing bowl and beat to a soft peak.
Add cream of tartar. Slowly add granulated sugar 1 teaspoon at a
time. Beat egg white to very stiff peaks.
STEP 3: Add maple flavor to taste. If you wish to color your
macarons, add food coloring now.
STEP 4: Fold together the egg whites and flour mixture. This step is
crucial - see Tip #4 for helpful advice on the mixing process.
STEP 5: Fill a pastry bag with batter and pipe into 1”-1 1/2” dollops
on the cookie sheet.
STEP 6: Pound each pan 2-3 times on the counter to release air
bubbles. Lightly sprinkle cinnamon over the tops. Let rest for at
least 30 minutes.
STEP 7: Bake one sheet at a time in a fully heated oven, for about 20
minutes. To test for doneness, place a finger on one of the shells and
gently move from side to side. If the cookie wiggles, it is not done
yet. When done, the cookies will be firm and their tops will shatter
easily under slight pressure.
STEP 8: Remove from oven and allow to cool completely before
removing from rack. Pipe shells with buttercream frosting and let
cookies age in refrigerator for a day or two to allow for maximum
flavor absorption.
YIELD: 24 completed sandwich cookies

MAPLE CINNAMON BUTTERCREAM FILLING
5 tablespoons salted butter
5 tablespoons shortening
maple extract, to taste
2 cups confectioners’ sugar
2 tablespoons milk
Beat together butter and shortening til smooth. Add maple flavor,
stopping to taste occasionally until you achieve the right level of
flavor. Mix in sugar, and lastly, milk. Beat til smooth. Pipe onto
macaron shells. ENJOY!
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