Tuesday, May 22, 2012

Grapefruit Macaroons - DIY

We were perusing through Pinterest and stumbled upon these amazing pictures by Lulu's Sweet Secrets, of macaroons. (which happen to be one of our favorite delicacies) We immediately decided if not now, when to trying to bake them for ourselves. It's a weekend project and we will definitely let you know how it goes. 

Any tried and true dessert recipes you care to share??


courtesy of Lulu's Sweet Secrets

Ingredients for the shells
(from the book Miette)
(makes eighteen 1-inch sandwich cookies)

1 1/2 cups (7 1/2 ounces) whole almonds - I used blanched almonds
2 1/4 cups (10 ounces) powdered sugar
3 large egg whites
1 1/2 teaspoons cream of tartar
1 teaspoon finely grated grapefruit zest


Line two large baking sheets with parchment paper. Using a 1 1/2-inch bottle cap as a template, draw 1-inch circles in rows on the paper, about 1 inch apart. You should have room for eighteen circles on each sheet.

Place half of the almonds and half of the powdered sugar in a food processor. Process for 30 seconds, until the almonds are finely ground. Pour the mixture into a separate bowl, and repeat the process with the remaining almonds and powdered sugar. Sift  or strain through a sieve to remove any lumps. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar and whisk on high speed until very stiff peaks form, 3 to 4 minutes.

Using a rubber spatula, gently fold about one-third of the almond mixture into the egg whites. Fold in the remaining mixture in two more additions, just until the ingredients are completely combined.

Fit a pastry bag with a medium (1/2- or 5/8-inch) round tip and fill the bag with the meringue. Pull up the cuff and twist it to seal and tighten the meringue down into the cone. Purge the bag of air bubbles by squeezing the bag. Keep the bag tightly twisted so that meringue doesn't come back up on your hands. Using the template as a guide, pipe 1-inch circles, 1/2 to 3/4 inch high, onto the baking sheets. Set the room temperature for 2 hours. this allows the macaroons to develop their distinctive crust and a "foot"or base on the bottom.

Preheat the oven to 325 degrees F.

Bake the macaroons until set but not browned, 10 to 12 minutes. Transfer the baking sheets to wire racks and let the macaroons cool completely on the pans. When they are cool, use your fingers to carefully lift half of the cookies from the parchment and turn them upside down. Using a pastry bag fitted a medium (1/2- or 5/8-inch) round tip and filled with either the grapefruit butter cream, squeeze a nickle-size dollop of filling onto each of the upside-down cookies, and then top with the remaining macaroons to complete the sandwich cookies.

Store the macaroons, refrigerated, in airtight containers for up to 2 weeks. Serve at room temperature.

Grapefruit Butter cream

1 cup sugar
1/2 cup butter, room temperature
1 tablespoon milk
1 teaspoon vanilla extract
2 tablespoon freshly squeezed grapefruit juice
2 teaspoon grated grapefruit zest

In a large bowl, use an electric mixer to beat together the butter, sugar and milk until smooth and creamy. Add the vanilla, grapefruit juice and zest. Stir until well combined and smooth.

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