{"id":1257,"date":"2011-09-19T01:14:29","date_gmt":"2011-09-19T08:14:29","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=1257"},"modified":"2011-09-19T01:14:29","modified_gmt":"2011-09-19T08:14:29","slug":"macaroons","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/19\/macaroons\/","title":{"rendered":"Macaroons"},"content":{"rendered":"

Episode 121: Light As Air<\/a>
\nRecipe: Macaroons<\/strong><\/p>\n

Macaroons are always welcome at my house. They can be sandwiched together with 1 teaspoon of apricot jam in the middle.<\/p>\n

Commercial almond paste can be used instead of the whole almonds. Combine one 8-ounce can almond paste with just 3 tablespoons sugar, then continue as directed, adding the egg whites and vanilla.<\/p>\n

\"Macaroons\"<\/a><\/p>\n

Makes 15 to 18 cookies<\/strong><\/p>\n

3\/4 cup unblanched whole almonds
\n1 cup sugar, plus extra for sprinkling
\n2 large egg whites
\nDash of pure vanilla extract<\/p>\n

Preheat the oven to 325 degrees. Grease a baking sheet and coat with flour, dumping off any excess, or line with a reusable nonstick baking mat. Set aside.<\/p>\n

Combine the almonds and the sugar in a food processor and process to a powder. Mix in the egg whites one at a time, then the vanilla. The dough will be soft.<\/p>\n

Spoon the dough into a pastry bag fitted with a large plain tip and pipe it into mounds on the prepared pan, using about 2 tablespoons for each macaroon and leaving about 1 1\/2 inches space between them; or spoon the dough into mounds. Moisten the tops with a finger dipped into water, sprinkle the tops with sugar.<\/p>\n

Bake for 20 minutes, or until light brown. Lift off the pan and cool the macaroons on a wire rack. Store in an airtight container.<\/p>\n

Copyright \u00a9 2011 by Jacques P\u00e9pin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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