Currently obsessed with making bright and colorful French Macaron cookies. Although they can be finicky, these light-as-a-feather French confections are one of my favorite cookies, so I was inspired to master them. With Kentucky Derby parties and Mother’s Day celebrations coming up, what better treat to serve your guests? They add the perfect pop of color to a dessert tray or make a fabulous party favor to package up and give your guests.
After many failed batches, I’ve finally taken the guesswork out of making these patisserie beauties, so that you can prepare them at home with ease. Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the almond mixture, and pipe the batter into rounds. Then, I like to finish them with a sweet cream filling or a simple fruit flavored jam. Although these cookies are a bit difficult to master, they are what I consider the reigning Queen of Cookies and is without a doubt cookie royalty. These fancy pants cookies are sure to impress one and all.
Special equipment: Oven with convection setting, 4 baking sheets, 3 silicone baking mats, Fine-mesh sieve, Pastry bag with 1/4-inch round tip
Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you’ll need about 3/4 cup).
Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.
Recipe from: Food Network Magazine