Spring has sprung all over Israel. Almond trees, hollyhocks and other indigenous wildflowers are all in bloom. And spring means we have moved our clocks forward and are now frantically preparing our homes for seven days of Passover, which starts tomorrow night. A time where we have to get rid of every little speck of bread, flour, etc. that may be still hanging around the house. It is a holiday where you need a lot of patience; something that I have a lack of, I must admit. Yes, Mr. BT, I really am admitting that I, Baroness Tapuzina, am impatient.
We are going to be spending the seder with my cousins and so I don’t have to prepare a full seder this year, which is a good thing since I have spent the last several days coughing up both lungs. Yes, my body picked the worst time to have an upper respiratory infection. The good news is that this evening is the first time I haven’t had numerous coughing fits, so I think I am on the mend.
Mr. BT spent a good portion of the morning making his top secret, often imitated, but never duplicated, unbelievably delicious haroset. If the Pharoah had tasted this, he would have let our people go for the recipe, but I fear that Mr. BT wouldn’t have given it up. Would you believe that he won’t even let me watch him make it? And, I am the one who educated him about other haroset than the standard Ashkenazi ones.
I was tired of making the same almond flour-based cakes that I make every year, so I decided to challenge myself and make something I have been wanting to try for years, but was afraid that I wouldn’t have the patience to make them successfully: the French macaroon. I know, I am crazy to make something new for something as important as the Seder, but I really needed the challenge. What I didn’t need was a challenge when I felt like crap, but I had already bought the ingredients and I knew my loving husband would help me, wouldn’t you honey?
So, I read every blog post I could find about making macaroons. Some said to stay away like the plague (they didn’t say which one of the ten), others said after the 9th try you will get them right and don’t make the batter too thick or too thin. But, I didn’t let them scare me.
One of the most important things you must have to make a macaroon is a scale. It is very important to have exact measurements for this recipe. Scales are relatively inexpensive now. I purchased a nice digital scale for 55NIS/10GBP/15USD.
I cracked four eggs the day before I made the macaroons and let the egg whites “rest” in the refrigerator for 24 hours. Some people let them sit on the counter for 24-48 hours, but I was not too keen on leaving them out even though it is still cool enough to do that here. Every post, including Pierre Herme’s recipe, says that you should use old egg whites, meaning ones that have not been separated the same day you make the biscuits.
The other important part of making the perfect macaroon is to have feet on the outside of the biscuit. My macaroons did not have happy feet or any other kind of feet. I guess that will happen on my 9th try. And there will be another try. I must have my feet.
The macaroons turned out okay and surprisingly they did not try my impatience. No, they don’t have happy feet and some of them wouldn’t come off the silpat, but I was able to salvage 40 out of the 70 I ended up making. I filled them with Rosemarie chocolate filling that I purchased at one of my favorite cooking shops, Touch Food. I am presenting these macaroons as a gift for the host and hostess, instead of serving them as dessert for the seder.
We want to wish you and your family a happy, healthy and peaceful Pesach. And also Happy Easter.
Chag kosher v’sameach,
Baroness Tapuzina and Mr. BT
P.S. – Keep checking the blog. I am going to make a few new dishes during the week.
- 225 g icing sugar
- 125 g ground almonds
- 125 g egg whites from about 3 large eggs, but do weigh it out
- A few drops of lemon juice
- 25 g caster granulated sugar
- Food coloring of your choice follow directions on box
Place the egg whites in a bowl and refrigerate for 24-48 hours. Bring them to room temperature before you start making the macaroons.
Put the icing sugar and ground almonds in a food processor until you have a fine powder. Stop halfway through and loosen any bits that may have clumped in the bottom of the processor bowl.
Sift the almond mixture into a large mixing bowl several times, removing any of the chunky almond bits in the sifter.
Put the room temperature egg whites into a clean metal mixing bowl and whisk until they start to hold their shape. Add a few drops of lemon juice, then gradually whisk in the caster sugar in two lots until the whites form stiff peaks. Finally, whisk in the food coloring until well combined.
Mix one-third of the whites into the dry ingredients. Then tip the rest of the whites on top and, gently fold them in with a spatula, using a figure-eight motion. It will be stiff at first, but it will gradually loosen. You want it to be smooth and glossy, but not too liquidy. The texture is very important and tricky to judge: when you fold the mixture, it should form a ribbon on the surface. Too runny, and you’ll end up with flat crisps; too stiff, and it’s meringue.
Take your piping bag, fitted with an 8mm plain nozzle and fill the bag with the macaroon mix. Then turn up the sides and twist to seal the mixture inside to get rid of any air so that when you squeeze the bag, a solid stream of mixture comes out of the nozzle.
On about three baking trays that have been lined with silpat liners or parchment paper, pipe a round, 2cm-diameter (1-inch) blob (by squeezing the closed end of the bag). Lift the nozzle sharply to finish the blob. Repeat, leaving about 2cm (1-inch) around each one to allow for spreading (they should spread to about 3cm (1-1/2-inches). Continue until all the mixture has been piped – you should have about 50-60 blobs in all.
If any of the macaroons have nipples, smooth them gently with a wet finger. Let the macaroons rest for 45 minutes. This helps them to form a smooth shell when baked. Meanwhile, preheat the oven to 130C (260F) fan (or 140C/280F).
Bake the macaroons in the middle of the oven, one tray at a time. After 5 or 6 minutes, they should start to rise, forming a lacy collar around the bottom. Cook for a total of 12-15 minutes – don’t let them burn. Remove from the oven and let them cool on the trays. You should then be able to remove them gently by moving the silpat liner away from the macaroon. If not, carefully ease off with a knife.
Pair macaroon shells of similar size and sandwich together with 1-2 tsp of the filling of your choice. Eat immediately, or keep in the fridge for a day to enable the flavour of the filling to enhance the macaroon.