I love cookies; cookies are the best dessert ever in my opinion. In my house we are considered Cookie Monsters of sorts, so much so that I cannot keep them in the pantry. When I want something sweet, it generally has to come from the homemade variety and that makes it all the more special!

I was feeling the sweet tooth coming on, and chose to make some Macaroons. No, not the kind eaten during Passover but the delicious French kind! If you aren’t familiar with these, French Style Macaroons are two domed cookies filled with a soft butter cream or jam filling. Delish! They can be in a variety of fillings, but I happen to like the traditional chocolate and pistachio. Tell me, what is your favorite flavor?

Helpful Hint
Piping the perfect macaroon takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish

 

Ingredients:
Makes 35 macaroons
• 1 cup confectioners’ sugar
• 3/4 cup almond flour
• 2 large egg whites, room temperature
• Pinch of cream of tartar
• 1/4 cup superfine sugar
• 3/4 cup seedless raspberry jam, for filling

 

MACAROON VARIATIONS
• Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.

• Coconut: Substitute 2 tablespoons desiccated unsweetened coconut for 2 tablespoons of the almond flour, and add 1/2 teaspoon rum; sprinkle with additional coconut before baking.

• Peanut: Substitute an equal amount finely ground unsalted peanuts (peanut flour) for the almond flour.

• Pistachio: Substitute 1/2 cup finely ground unsalted pistachios (pistachio flour) for 1/2 cup of the almond flour, and add 2 to 3 drops forest-green gel-paste food coloring.

• Raspberry: Add 1 tablespoon fresh raspberry puree, strained, plus 3 to 4 drops dusty- rose gel-paste food coloring.

• Vanilla Bean: Add 1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean, split and scraped, pod reserved for another use.

 

SUGGESTED FILLINGS FOR MACAROONS
• Chocolate: Chocolate Ganache

• Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.

• Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.

• Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.

• Raspberry: 3/4 cup seedless raspberry jam

• Vanilla Bean: 1 cup Pineapple Buttercream , 1 cup Swiss Meringue Buttercream, or 3/4 cup store-bought jam or preserves.

Click HERE for the full directions or go to www.marthastewart.com

-Jessica Brown