Okay, so last night I tired my hand at macaroon cookies. This was quite challenging for me because macaroons use a meringue base (whipped egg whites) and so many things can go wrong when trying to whip egg whites.
I looked at several macaroon recipes and came up with my own version of the french macaroon, a vanilla macaroon cookie.
2 cups ground blanched almonds
3 cups powered sugar
8 egg whites
1/3 cup water
1 cup granulated sugar
2 vanilla beans, seeded
I preheated the oven to 275 and lined some cookie sheets with parchment paper.
Using a hand mixer I whipped 3 egg whites – make sure there is no grease in the bowl because the eggs will not whip properly otherwise.
In a small sauce pan I put the water and the granulated sugar until it was melted. (Watch the sugar very carefully because you can not let it burn.)Then I added the sugar mixture to the 3 egg whites and whipped it until it was glossy and a little bit stiff (around 12-16 minutes).
In a bowl I put the ground almonds, powdered sugar, remaining egg whites and the vanilla bean seeds. You mix this until it looks like a paste.
Then I folded in the whipped egg mixture with the other bowl.
I used a piping bag or a spoon to put “blobs” of my batter onto the parchment paper and allowed the trays to set for approximately 10-15 minutes.
I put one tray at a time into the oven and set the timer for 6 minutes. Then I turned the tray and set the timer for another 6 minutes or until the cookies were ever so slightly browned and a crust had formed.
In a small sauce pan, I put approximately 2 cups of raspberries, 1/2 cup sugar and 1/4 cup water and let it simmer down until it was a thick mixture. Coulis often doesn’t include the seeds but I usually leave mine with the seeds – it’s similar to jam.
1 – next time I would grind the almonds into a thinner consistency
2 – my whipped mixture started to “deflate” I think because the kitchen was warm, and it lost some of it’s thickness
3 – whip my egg white mixture slightly longer
3 – the smaller cookies were harder to handle and often broke, the larger cookies were much easier to handle