After a few trials and minor errors (but I’m not counting), I can finally proudly present my first successful Macarons! (Macarons á la vanille) with a mascarpone cream filling. The macaron recipe is inspired from The French Kitchen Cookbook and the filling recipe is from Cupcakes Galore cookbook.
For the Macarons á la vanille
Makes 16; prepared in 30 minutes, plus resting; cooks in 10-15 minutes
3/4 cup almond meal
1 cup confectioners’ sugar
2 extra-large egg whites
1/4 cup superfine sugar (baker’s sugar)
1/2 teaspoon vanilla extract
- Place ground almonds (or almond meal), and confectioners’ sugar in a food processor; process 15 seconds. Sift mixture into a bowl. Line 2 baking sheets with parchment paper.
- Place egg whites in a large bowl and whip until holding soft peaks. Gradually beat in a the superfine sugar to make a firm, glossy meringue. Beat in the vanilla extract.
- With a spatula, fold the almond mixture into the meringue one-third at a time. When all dry ingredients are incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency.
- Pour the batter into a pastry bag fitted with a 1/2 inch/1-cm plain tip. Pipe 16 (or less) 1/4 inch thick silver dollar-size circles onto the baking sheets. Let stand at room temperature for 30 minutes. Preheat oven to 325 F/160 C.
- Bake in the preheated oven for about 10-15 minutes. Cool for 10 minutes.
For the Mascarpone Cream
2 egg yolks
3 teaspoon sugar
1 tablespoon Kahlua (optional)
1 cup mascarpone
Beat egg yolks with sugar until they are light and fluffy. Beat in the Kahlua, if desired. Gradually add mascarpone, beating continually. Please enjoy!–gcc