Oh Macaron, how I love you. I first discovered these little delicio delights while visiting my sister in Paris. All I knew before was coconut macaroons, which can be delightful as well. But these were something else altogether, light, crispy, chewy. Well one day back here I found a book with 30 macaron recipes. For my sister, that was my thought, until I got home and showed Jason and we decided we had to test the recipes out first. I mean, that’s only proper right? Anyway, Jason picked the flavor of our first ever macaron. Saffron with Cardamom filling.
The guide. 3/4 c ground almonds ( must be finely ground) 1 c confectioners sugar 2 extra large egg whites 1/4 tsp crushed saffron strands 1/4 c superfine sugar yellow food coloring Filling 4 Tb butter seeds from 4 cardamom pods crushed (I used 1/2 tsp powder) 1 c confectioners sugarProcess the almonds & confectioners sugar in a food processor. Sift into a bowl. In a separate bowl whip the egg whites with saffron until holding soft peaks. Gradually add superfine sugar to make a glossy meringue. Beat in food coloring to make a pale yellow.Using a spatula, fold the almond mix into the meringue one third at a time. When all the ingredients are incorporated continue to cut and fold until it forms a shiny batter with a thick ribbonlike consistency.Pour the batter into a pastry bag with a 1/2 inch plain tip. Pipe small circles onto the baking sheets. Use parchment paper or silicone mat. Tap the baking sheets firmly onto a work surface to remove air bubbles. Let stand at room temp for 30 mins. I did one batch without waiting and one with. I didn't notice much of a difference. Preheat over to 325, bake for 10-15 mins. I did 10. Cool for 10 minutes and remove to rack. Make the filling and sandwich between two cookies.Out of the oven.
