French Macarons: at last, a trendy “kosher-for-passover” dessert
February 27, 2013 § 3 Comments
Most Jewish bakers rely on a few tried-and-approved ingredients when it comes to baking for Passover. The religious requirements prevent the use of flour and other baking basics for this Holiday and some of the Passover desserts can be disappointing in both looks and taste.
NOT ANY MORE!!! In case you haven’t noticed, the soon-to-be-more-popular-than-cupcakes treat, the French macaron fits the bill. Egg whites, sugar and almond meal are the primary ingredients for this delightful, soft and chewy dessert. The filling can be fruit jam, chocolate ganache and other creamy mix without breaking the rules. So, do not look any further and make macarons your new Passover dessert! Even The Jewish Week agrees!
If you don’t feel like putting in the work (they are a bit labor-intensive) go to your local french bakery; chances are you’ll find a rainbow of colors and flavors waiting to be had.
At SWEETTABLESCAPES we made raspberry/ raspberry preserve, chocolate/nutella and lemon/lemon curd….and we’re just getting started!!
Before you start, be prepared. By that, we mean that you can separate your eggs and keep you whites in the refrigerator a couple of days in advance. (Don’t forget to bring them to room temperature for a good hour before you start) When you prepare your macaron batter, know that you will have to let it rest on the baking sheet for a couple of hours OR overnight to allow for the “foot” (that layer at the base of the macaron) to appear when baking. Make sure you also do not decide to make them on a rainy and humid day since humidity is the macaron’s sworn enemy!!
You’ll need: (sorry for the metric measurements but you MUST weigh your ingredients and our recipe is in the metric system)
175 grams confectioner’s sugar
125 grams almond powder
3 egg whites (about 90 to 100 grams)
1 TBsp granulated sugar
Make sure your almond meal is extra fine. If necessary mix it to make it as fine as possible. You can also “dry” it for 15 minutes in 140F oven.
Mix the cooled almond powder with the powdered sugar and sift it. That is the secret that guarantees smooth macaron tops.
Beat your egg whites until they are stiff and shiny. (If you want to color your macarons, add liquid coloring in the egg white BEFORE beating them. You can also use powdered colors, in this case add them to the almond/sugar mixture- if you want chocolate macarons, add 10g cocoa powder into the almond/sugar mixture)
Add the almond/sugar mixture to the beaten egg whites in two batches, mixing very carefully with a silicone spatula (metal and wood spoon “break” the whites) from edge of bowl to center until the batter falls in a “ribbon” from the spatula. Put the batter in a ziploc bag or spoon it carefully on a baking sheet covered with parchment paper. You want your circles to be as regular as possible. Using one of these might help.
Let the prepared macarons stand at room temperature for at least an hour or overnight.
Bake for 15 minutes at 300F. Familiarize yourself with your oven and the perfect baking time, The top of your macarons will be hard but the inside must be chewy.
Let cool and remove from baking sheet. Make “sandwiches” with two macarons and your choice of filling: jam, ganache, buttercream. lemon curd. Un-garnished macarons can be frozen (up to 6 months). Otherwise refrigerate them for up to a week. Enjoy!!