French macaroons are a delicate cookie, made with ground almonds and egg whites and baked at a very low temperature to remain soft and chewy. These macaroons are not to be confused with the Passover version served during the Jewish spring holiday; those are usually a leaden sugar and coconut cookie. True French macaroons melt in your mouth, a delicious confection. Once you have mastered the steps of properly grinding the nuts and sugar and whipping the egg whites, they are simple to make.
Instructions
1. Preheat oven to 275 degrees. Line two baking sheets with parchment paper.
2. Grind the nuts and half the sugar in a food processor until nuts are finely ground.
Be careful not to overgrind, or you will have almond butter; pulse if the processor has that function.
3. In another bowl, beat the egg whites to soft peaks. Slowly add the remainder of the sugar and the vanilla; beat until very stiff. Fold in the ground almonds, using a mixing spatula.
4. Spoon the batter onto baking sheets. Bake for seven to 10 minutes, until just brown around the edges. Use a spatula (pancake turner) to transfer the cookies to wire racks to cool.
5. Make a filling by melting the chocolate and cream in a saucepan over low heat. Stir with a wooden spoon until smooth. Let cool.
6. Sandwich a layer of filling between pairs of macaroons.
Tags: baking sheets, French macaroons, ground almonds