Here it is, the February recipe for French macarons. They are super easy to make-- virtually foolproof! I've made this recipe three times now without a hitch. You can make the cookie part any colour that you’d like, and fill it with any type of jam or frosting. I've made them with three different fillings: raspberry jam, strawberry jam, and store-bought buttercream out of the carton. A simple buttercream is very versatile, you can flavour it with vanilla extract, mint extract, rum, peach schnapps, and so forth. This is the best cookie recipe to get you started.
1 cup powdered almonds
3/4 cup icing sugar
3 egg whites (room temperature)
1 teaspoon liquid food colouring
1/2 cup white sugar
1/3 cup buttercream frosting, or jam
1. In a food processor, grind the almonds and icing sugar for two minutes. Run this mixture through a sifter and set aside.
2. In a separate bowl, beat the eggs with an electric mixer on high, until soft peaks form. Gradually add the sugar while beating, until stiff peaks appear.
3. Gently fold the almond mixture into the eggs until the mixture softens.
4. Line two cookie sheets with parchment paper. Pour the batter into a pastry bag with a standard tip. Pipe small round mounds two inches apart on each sheet. Pick up the sheets and smack them against the counter a few times to release the air bubbles. Set these aside for 30-45 minutes (no less).
5. By now, the macarons should be tacky on top. Preheat the oven to 350°F. Place the macarons on the middle rack, one sheet at a time for 12 minutes. Remove and allow to fully cool.
6. Spread frosting or jam on one cookie and sandwich together with another. Store in an airtight container in the fridge for up to two weeks.