This classic French cookie, known in English as a macaroon, is forever being reinvented with new flavor combinations. Almond, raspberry, pistachio and chocolate are among the most common.
This light and slightly peppery combination of strawberry filling in a spiced shell is particularly nice.
If you’d like to experiment with flavors, extracts can be mixed into the meringue just before adding to the almond flour.
Dry flavoring ingredients should be mixed into the flour. And fillings can be a simple jam as in this recipe; ganache and buttercreams also are classic fillings.
Strawberry spice macarons
2/3cup (3 ounces) almond flour
11/2cups (5 1/4 ounces) powdered sugar
1/8teaspoon ground cloves
1/8teaspoon ground allspice
1/8teaspoon ground cardamom
1/8teaspoon cinnamon
3egg whites, room temperature
1/4teaspoon salt
1/4cup granulated sugar
Strawberry jam, to fill
Line 2 baking sheets with parchment paper.
In a food processor, combine the almond flour, powdered sugar, cloves, allspice, cardamom and cinnamon. Process for 1 minute. Using a mesh strainer, sift the mixture, twice, into a medium bowl. Set aside.
In the bowl of a stand mixer, combine the egg whites and salt. Using the whisk attachment, beat the mixture on medium-high until very frothy.
Slowly add the granulated sugar while continuing to beat until the mixture is bright white and makes firm, glossy peaks.
Fold half of the egg mixture into the almond flour mixture. Add the second half of the egg mixture and fold together until thoroughly combined. Fold carefully but thoroughly until the mixture is thick and it takes about 30 seconds for a dribbled line to flow back into the rest of the batter.
Put the mixture into a piping bag or a zip-close bag. Snip a 1/4-inch hole in the tip or corner of the bag.
Pipe 1-inch mounds onto the prepared baking sheets, leaving about 2 inches between mounds. The mounds should spread slightly. Tap the baking sheet on the counter firmly once or twice. Let sit at room temperature until a skin has formed and the mixture does not stick to your finger, about 20 to 30 minutes.
Heat the oven to 375 degrees.
Bake the cookies for 15 to 18 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time. The cookies should remain quite pale but be slightly firm to the touch. Let the cookies cool on the baking sheets.
Peel the parchment paper back from the cookies. If you have difficulty removing the paper from the cookies, put them in the freezer for a couple of minutes.
To assemble the cookies, spread a thin layer of strawberry jam on the flat side of half of the cookies. Top with a second cookie to make sandwiches. Store in an airtight container in the refrigerator for up to 3 days.
Makes 24 cookies. Per 3 cookies: 177 calories; 49 calories from fat; 5 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 30 g carbohydrate; 4 g protein; 2 g fiber; 82 mg sodium.
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