French Macrons

Surprisingly easy to make, and as a special bonus, they are gluten free. My 8 year old grandaughter Rosie can make them. You'll see how easy they are to make, and then you will make a very impressive impression.

First, the 'mis en place', that means 'to put in place'. Food talk for setting out all of your ingredients before you start. Then it is very simple.

The Macrons: 3 Egg whites, 1/2 cup sugar, beat together until the meringue makes stiff peaks.

Sift together 1/25 cups almond meal and 1.75 sups confectioners sugar.

Fold in the sifted almond meal and confectioners sugar. Add 3  drops of red food coloring, and 1 TBS of almond extract and fold again.

Put this delicate batter in a piping bag with a wide round opening and pipe small (about 2") circles/blobs onto parchment covered baking sheet. Let them rest for an hour until they feel dry to the touch.

Bake at 285 for 15 minutes. Remove and let cool completely.

Filling: 10 oz. cream cheese, 1 cup confectioner's sugar, and 2 Tbs. cream, beat until smooth. I like to use Black Cherry Jam. If you are really ambitious, you can make a buttercream instead of a cream cheese filling, but this is easier.

Pipe rings of cream cheese frosting around the perimeter of 1/2 of your macrons. Fill the center with the jam. Top with another Macron, and Voila! C'est magnifique. 

You can vary the flavors of the Macrons by changing the extract, the color, and the jam. Think of the combinations. Mocha Macrons with mocha filling and cherry jam. Coffee with Carmel filling with a dollop of ganache in place of jam. Almond Macrons with Key Lime filling. You are only limited by your imagination. Have fun.