Your teeth sink into a crispy shell of a small round meringue and there is a pleasant surprise when you realize that on the inside it is actually soft and chewy. Then your tongue gets a taste of invigorating raspberry jam nestled in the middle of your macaroon. It's sweet and tangy. It is that ideal bite that reminds you of carefree days of your childhood. Eating freshly picked raspberries with your muddy hands or having a peanut butter and jam sandwich after playing outside in the sun. Remember how good that raspberry tasted as it caressed your curious tongue and how tasty that sandwich was because you were hungry? What happened to tasting something for the very first time and really being in the moment? Appreciating all the nuances of textures, flavours and aromas? What happened to taking time to enjoy food? Macaroon is that distinct combination of flavours and textures that could be the beginning of your new relationship with food. The relationship that is more satisfying, more nourishing and more sensual than you ever thought your relationship with food could be.
I have been looking for a good macaroon recipe for a while and then when I found this one in the Food and Wine magazine, I knew this was the recipe I have been looking for. It makes a batch of the most luscious sweet treats that are actually quite simple to make. I recommend keeping it in the fridge and then letting it sit at the room temperature for 5 minutes before consumption. Meanwhile, make yourself a cup of your favourite tea, inhale its comforting aroma, find a spot where no one will bother you and sink your teeth into that wonderful meringue. Taste the raspberry jam and get carried away by memories and sensations that make you happy and carefree. Just like you were as a kid, running barefoot, picking raspberries and eating them from your muddy hands. No worries, no judgments and no rush. Just pure flavour and satisfaction.
Recipe Courtesy: Food And Wine Magazine
1 cup confectioners' sugar,
1 cup almond flour,
3 large egg whites, at room temperature,
1/2 cup granulated sugar,
2 tablespoons water,
2 or 3 drops red food coloring,
1/2 cup raspberry jam.
Preheat the oven to 400° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
In a large, wide bowl, using a large rubber spatula or a handheld electric mixer, mix the confectioners' sugar and the almond flour with 1 of the egg whites until evenly moistened.
In a small saucepan, combine the granulated sugar with the water and bring to a boil; using a moistened pastry brush, wash down any crystals on the side of the pan. Cook over high heat until the syrup reaches 240° on a candy thermometer.
In another large bowl, using clean, dry beaters, beat the remaining 2 egg whites at medium-high speed until soft peaks form. With the mixer at high speed, carefully drizzle the hot sugar syrup over the whites and beat until firm and glossy. Beat in the food coloring until the meringue is bright pink.
Stir one-fourth of the meringue into the almond mixture. Using a rubber spatula, fold in the remaining meringue. Transfer the meringue to a pastry bag fitted with a plain 1/2-inch tip; pipe onto the prepared baking sheets in 1 1/2-inch mounds, 1 inch apart. Tap the sheets and let dry for 15 minutes.
Transfer the meringues to the oven and immediately turn off the heat. Bake the meringues for 5 minutes. Turn the oven on to 400° again and bake the meringues for 8 minutes, until they are puffed and the tops are firm and glossy. Transfer the baking sheets to racks and let cool completely. Peel the meringues off of the parchment paper.
Spoon the jam into a small pastry bag fitted with a 1/4-inch tip. Alternatively, use a plastic bag and snip off a corner. Pipe the preserves onto the flat sides of half of the meringues. Top with the remaining meringues and serve.