Blue Macarons



I didn't have many salvageable macaron cookies left so instead of making a filling, I just put some ice cream in between the 2 cookies. 


I got this recipe from a very old macaron cookbook that someone had given me back when they first started becoming popular. I never had a chance to make any of the recipes in the book until now. The recipe is easy to follow. However, discovered too late that the temperature and duration of cooking in the cookbook was too high and too long that it burned my macaron cookies! Fortunately, I was able to salvage a few in the end.

Cosmic Blue Macarons (~from Macarons and More)

Cookies
  • 1 cup powdered sugar
  • 2/3 cup almond flour
  • 2 egg whites, at room temperature
  • 1/2 teaspoon teal gel food coloring (used 5 drops)
  • 1/4 cup granulated sugar
  • pinch of cream of tartar (added this)
Filling
  • 4 oz cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanila

Directions
  1. For cookies, line 2 cookie sheets with parchment paper. Combine 1 cup powdered sugar and almond flour in food processor (did not do this step). Pulse into a fine powder, scarping bowl occasionally. Sift mixture into medium bowl; discard large pieces.
  2. Beat egg whites in large bowl with electric mixer at medium speed until foamy. Beat in food coloring. Gradually add granulated sugar, beating at high speed 2-3 min or until forms stiff, shiny peaks, scraping bowl occasionally. 
  3. Add half of flour mixture to eg whites; stir with spatula to combine (about 12 strokes). Repeat with remaining flour mixture. Mix about 15 strokes more by pressing against side of bowl and scooping from bottom until batter is smooth and shiny. Check consistency by dropping spoonful of batter onto plate. It should have a peak which quickly relaxes back into batter. Do not over mix or under mix. 
  4. Attach 1/2 inch plain tip to piping bag. Scoop batter into bag. Pipe 1 inch circles about 2 inches apart onto prepared cookie sheets. Rap cookie sheets on flat surface to remove air bubbles and set aside. Let macarons rest, uncovered, until tops harden slightly; this takes 15 min on dry days to 1 hour in humid conditions. Gently touch top of macaron to check. When batter does not stick, macarons are ready to bake. (did not do this step)
  5. Bake at 300 degrees, 7 min one side, and then flip the tray the other side and 7 min the other side. 

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