Mar 30, 2007

Macaroons

Photo: Joshua Paul

MAKES ABOUT 5 DOZEN

Macaroons are the perfect treat for Passover—the lack fo flour satisfies the holiday's prohibition against leavening. This recipe is adapted from Professional Baking (Wiley, 2001) by Wayne Gisslen.

1 cup slivered almonds
2 cups plus 1 tbsp. confectioners' sugar
4 egg whites
5 tbsp. granulated sugar
1⁄2 tsp. vanilla extract

1. Preheat oven to 350°. Line two baking sheets with parchment paper; set aside. Process almonds in bowl of food processor until finely ground, 1 minute. Add 2 cups of the confectioners' sugar and process for 2 minutes. Scrape bottom and insides of bowl to loosen clumped almond mixture, then continue to process until very finely ground, 3 minutes more. Sift mixture into a bowl.

2. Beat egg whites in the bowl of a standing mixer fitted with a whisk on medium-low speed until frothy, about 2 minutes. Increase speed to medium-high and beat until whites form medium-stiff peaks, about 2 minutes. Gradually add granulated sugar, whisking constantly until stiff, glossy peaks form, about 2 minutes more. Stir in vanilla.

3. Transfer whites to a large bowl. Fold in almond mixture a third time. Transfer to a large pastry bag fitted with a 1/2" plain pastry tip. Pipe 1" rounds about 1/2" apart onto baking sheets. Dust with remaining 1 tbsp. confectioners' sugar. Set aside for 10–15 minutes.

4. Bake cookies until puffed and lightly colored, 10–15 minutes. Set aside to let cool completely before peeling off parchment.

This article was first published in Saveur in Issue #50

Subscribe now

Ratings & Reviews (5)

by lindafarrier on 2008-04-10

is this recipe not a meringue? i thought macaroons had coconut in them.

nevertheless, it looks good so i will try it.

linda

by kirbychristian on 2008-12-19

Linda,

I wondered the same thing...these are not macaroons but meringues. Maybe they just mislabeled the recipe?

by attyinny on 2010-03-23

The recipe says these are "macaroons"- American style, they full of dried coconut and egg whites, and gooey. I think they are kind of nasty.

These are French "macarons"- made of pulverized almonds, sugar, and, yes, egg whites. They are MUCH nicer.

by LAURENG on 2011-04-15

These are certainly not classic macaroons --and they're also not "ok" for passover because they use cornstarch--which is a no-no--(if doing things by the book). (I know this because I've done things "wrong" almost every Passover...

by BARBKJ on 2011-04-18

Many of this series of elegant passover recipes are elegant, but not kosher for passover. This one, for instance, calls for confectioner's sugar which contains cornstarch. It seems to me that it would have been so simple (and much appreciated) to have had these recipes reviewed by someone well-versed in the restrictions associated with passover cooking and baking.

I'm looking forward to trying these macaroons after the passover holiday!

Macaroons 5 5 5