Of all the cookies we would make, these little scrumptious mouthfuls were an unknown delight to me. Before pastry arts I had never heard of macaroons. They are so pretty and very easy to prepare.
Once you pop them into your mouth, the shell is crushed by the roof of your mouth and as the cookie is compressed in your mouth, the surrounds your tongue and your teeth with the delicious and chewy texture. The cookie and the filling combine to burst into a flavorful combustion. This in turn makes one close their eyes so the sensation can reach the brain.
These come in all colors and flavors. The pistachio and raspberry macaroons are my favorites. Although I must admit the coffee flavored ganache` macaroons are wonderful too.
Gerbet Macaroons (pronounced: jher bay)
These popular cookies are a meringue based cookie, made out of nut flour. They appear to look like a hamburger bun. Crunchy on the outside they are soft on the inside. Sometimes they are filled with raspberry jam or a ganache. They are considered a delicacy in France.
9 oz almond flour
2 oz light brown sugar
4 oz 10 X sugar
6 oz egg whites
10 oz 10 X sugar
1) Using a food processor blend the flour, brown sugar and 4 oz confectioner sugar until fine. Sift if necessary.
2) Whip egg whites to stiff peaks. Add 10 X by the spoonfuls.
3) Continue whipping, taking time to develop smooth and white folds and peaks.
4) Fold portions of the dry ingredients into the egg whites until all is gently blended together. It will look like a paste.
Pipe domes using a #5 round tube onto doubled sheet pans. To help slow the cooking and keep from burning or over-baking.
Bake 355º for 6 minutes then turn pan and continue to bake for another 3 minutes. Cool on rack before filling.
Yields about 5 dozen cookies.
You can freeze and pull out as many as are needed.