Conquering the French Macaron

Vanilla bean shell with orange blossom buttercream and dark chocolate ganache.

Vanilla bean shell with black currant buttercream.

Recipe courtesy of The Gourmandise School

Ingredients
For the cookies:
140 g egg whites (about 4) 
80 g vanilla sugar (1/3 cup)
40 g powdered sugar (2 cups)
3 g egg white powder (1/2 tsp)
180 grams almond flour (scant 2 cups)
1 tsp cream of tartar
A pinch of salt 

Yields around 50 shells

For the buttercream:
5 egg whites 
1 lb unsalted butter, cut into chunks 
1 cup granulated sugar 
3 tblsp vanilla extract 
A pinch of salt

1. Line two baking sheets with silicone baking mats or parchment paper. 
2. Place the almond flour, salt, and powdered sugar in a food processor. Pulse until the ingredients are fully combined into a single powder. 
3. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites, egg white powder, and cream of tartar on medium-high speed until they reach the soft peak stage. Reduce the speed of the mixer and slowly add the vanilla sugar and continue beating until the stiff peak stage. 
4. Fold the dry ingredient "powder" into the egg whites in three stages, folding until the mixture forms a  thin ribbon. Transfer the mixture to a pastry bag fitted with a large, round tip. Pipe 1-inch circles, about a 1/2-inch thick, spacing the cookies 1 inch apart. Allow the cookies to rest uncovered at room temperature for 30 minutes. While the cookies are resting, preheat the oven to 350 degrees. 
5. The cookies are reading to bake when they have lost their shine and are matte on the tops. Place the cookies in the oven and lower the temperature to 300 degrees. Bake for 15 minutes. Allow the cookies to cool on the sheets for 10 minutes before removing them. 
6. To make the buttercream, fill a medium sauce pot 1/3 of the way with water and bring to a simmer. Place the sugar, salt, and egg whites in the bowl of stand mixer.  Holding the bowl over the saucepot, whisk the contents until the mixture feels hot to the touch. Place the bowl on the stand mixer and beat with the whisk attachment until stiff peaks form. Once the outside of the bowl has reached room temperature, add the butter in small pieces. Add the vanilla. Switch to the paddle attachment and beat until the buttercream is smooth.
7. To assemble the macarons, smear 1/2 teaspoon buttercream onto the flat side of one cookie of each pair. Sandwich together with the corresponding shell, pushing the filling to the edges. Wipe off the excess buttercream from the edges. Ideally, the macarons should be consumed the day they are filled. If not, place the filled macarons in the freezer and defrost fully at room temperature before eating. 

Notes:
You can replace 50% of the almond flour with pistachios, hazelnuts, or pecans to make pistachio, hazelnut, or pecan macarons. Grind them in the food processor with the other dry ingredients and proceed with the same recipe instructions. 
The buttercream recipe can fill about 200 macarons. I divided the batch into thirds and made each a different flavor. For example, add 4 tablespoons black currant puree to a third of the plain buttercream for a black currant variation. I created orange blossom and rose variations by adding 3/4 of a teaspoon of orange blossom water and rosewater to a third of the buttercream. For a richer, more sinful flavor, you could add a splash of amaretto or coffee lacquer. I highly encourage you to get creative with your flavor choices as the possible adaptations are endless. 

I am a pretty serious macaron connoisseur. I have visited the world's finest macaron purveyors, from La Durée and Pierre Hermé in Paris, to Miette in San Francisco, and The French Corner Cafe in Palm Springs. Through my travels, I have identified three qualities that my fantasy French cookie should possess. 
          1. A light, barely crunchy shell. The macaron's exterior should be slightly crisp, but airy enough on the inside that you can sink your teeth into it.
          2. Fluffy filling. The filling serves as the glue that binds the macaron together, uniting two seemingly plain shells to create a single, magical partnership. The buttercream's texture should be cloud-like and not overly sweet, complementing the cookie without overshadowing its earthy flavor. 
          3. Natural presentation. I am repelled whenever I walk into a bakery and view a pastry case stocked with macarons ranging from every color of the rainbow. I cannot help but imagine the artificial dyes required to produce cookies in hues such as neon green and sky blue. Macarons should be presented in their natural form, their nutty, organic origins embraced rather than disguised in seeping colors. 

While the cookies I had sampled over time had been delicious and unique in their own way, none merited the title of "The Perfect Macaron." That was until last week, when I created macarons for the first time in a pastry class at The Gourmandise School of Sweets and Savories, located in Santa Monica, CA. These cookies are truly incredible. Upon first bite, the macaron not only satisfied my main requirements, but exceeded expectations entirely. Both flavor and texture are spot-on, the shape dainty and bite-sized. The recipe is also widely adaptable, allowing you to experiment with multiple flavor combinations while using the same base ingredients and method. 

I have to admit, I do not think such a stellar outcome could have been achieved had I not taken the class. The teachers demonstrated the process step-by-step, supervising the students as we completed the same tasks individually. On the first batch of cookies, I was hesitant and unsure of my movements, constantly pestering the instructors with minute questions. However, by the second round, I began to develop a rhythm and moved more swiftly through each step. The only way to understand the proper consistency for every component is through trial and error. If you are hesitant to attempt homemade macarons for fear of failure, I highly encourage you to try this recipe. While the first group of cookies may not be flawless, you learn the most from observing mishaps along the way. If you are an experienced baker, this project is an absolute must.

For all the L.A. foodies, I strongly recommend visiting The Gourmandise School. The environment is airy and uplifting and the instructors are educated and helpful. The classes are just the right size: intimate enough that you receive personalized attention while large enough that you have enjoyable company. The School offers a wide variety of classes to choose from; everything from gluten-free desserts to ethnic fare. 

Brown Sugar Chocolate Chunk Cookies

Recipe adapted from Not Without Salt

Ingredients
2 sticks unsalted butter, softened
1/4 cup granulated sugar
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
9 1/2 ounces good-quality milk chocolate, cut into chunks using a serrated knife
Sea salt


Makes around 50 cookies.

1. Using an electric mixer equipped with a paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 5-7 minutes. Scrape down the sides of the bowl when necessary. Continue mixing while adding the eggs one at a time, fully incorporating each egg before adding the next. Add the vanilla extract.
2. In a medium bowl, combine the flour, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture. Mix until just combined, ensuring not to over mix. Using a spatula, fold in the chocolate chunks.
3. Using a small ice cream scoop, place the cookies one inch apart on a baking sheet. Gently press down the dough balls with the palm of your hand and sprinkle each scoop with a bit of sea salt. Bake at 360 degrees for 12 minutes. Remove the cookies from the oven and allow them to bake an additional two minutes on the baking sheet. Place the cookies on a cooling rack to cool.
*You can store the dough in plastic wrap in the refrigerator for up to 10 days.


With thousands of available variations of this beloved cookie, why try mine? Why stray from your reliable chocolate chip cookie recipe- one you have already established as the best -into unknown territory? Allow me to explain. The brown sugar provides an organic sweetness and fluffiness to the dough that contrasts perfectly with the decadent milk chocolate chunks and savory sea salt. So good was the first time I tried this cookie that I savored each bite, not leaving a single crumb on my plate. Served warm with a scoop of vanilla ice cream, this heavenly cookie makes the perfect, crowd-pleasing dessert. The raw dough is sinfully addictive and almost too dangerous to store in the refrigerator on its own. This recipe will soon become a kitchen staple, on-hand whenever you are in need of a quick dessert or a special treat to satisfy your sweet tooth.

Citrus-Almond Biscotti

Recipe adapted from William Sonoma's The Art of the Cookie

Ingredients
2 large eggs plus 1 large egg white
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup unsalted, slivered almonds
The zest of 1 orange


1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a small bowl, whisk together the egg white with 1 teaspoon water; set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer fitted with a paddle attachment on medium-high speed, beat the butter and granulated sugar until light and fluffy. Add the 2 eggs and almond and vanilla extracts and beat on low speed until the eggs are incorporated. Beating on low speed, slowly add the flour mixture and continue to beat until fully incorporated. Add the almonds and the orange zest until just distributed.
3. Divide the dough in half. Shape each piece into a 4 1/2-by-7-inch log and transfer the logs to the prepared baking sheet, spacing them 4 inches apart. Brush the tops of the logs with the egg white mixture and lightly sprinkle them with granulated sugar.
4. Bake until the tops of the logs are light brown, 18-20 minutes. Remove the cookies and leave the oven on. Using a serrated knife, cut each log into 10 slices about 3/4 of an inch thick. Arrange the slices, cut side down, on the sheet and bake until the biscotti are golden brown, 10 minutes. Using a spatula, transfer the biscotti to a wire rack and let cool completely.


Biscotti have never been my favorite cookie. Always rock-hard and stale, I have had several unpleasant experiences with biscotti in the past. This recipe altered my negative perception of the traditional Italian cookie. The savory almond contrasts perfectly with the tangy orange zest, creating an ideal consistency and flavor balance. Unlike the others I had tried, these citrus-almond biscotti are beautifully crisp and golden brown on the tops and barely moist on the insides. You can substitute the almond and citrus for various fruits, nuts, and chocolates based on personal preference or seasonal availability of products. If you are impartial to biscotti because of a sour past experience, I strongly encourage you to try this recipe. I can assure that you will not be disappointed.

Nutella Thumbprint Cookies

Ingredients
6 tablespoons butter
1/4 cup confectioners sugar
1/8 teaspoon salt 
1/2 teaspoon vanilla extract 
1/2+1/8 cups all-purpose flour 


For the nutella filling:
1/2 cup nutella 
1 tablespoon milk 
1 tablespoon butter 


Makes 12 cookies.


1. Preheat the oven to 350 degrees. 
2. In an electric mixer fitted with a paddle attachment, beat together  butter, sugar, salt, and vanilla on medium-high speed until smooth, about two minutes. Beat in flour gradually, beginning on low speed and increasing to medium high.
3. Roll dough by teaspoonfuls into balls and place on an un-greased baking sheet one inch apart. 
4. Bake for 10 minutes, remove from oven, and make indentations using thumbs (if the dough is too hot to handle, use a teaspoon measure or watermelon baller for the same effect). Return to oven and bake for an additional seven to nine minutes.
5. Remove the cookies from the oven and allow them to cool completely before adding the nutella filling. 
6. For the filling, combine nutella and butter in a small, heat-proof bowl. Set the bowl over a pot of simmering water and stir until smooth. Add the milk and stir the mixture until completely combined. 
7. Spoon the filling into the cookies using a teaspoon measure. Cool the cookies in the refrigerator for 20 minutes until the nutella filling is firm. 


These delicious, nutella-filled thumbprint cookies spice up your standard snack break. Dip in coffee for added flavor or pop one in your mouth for sweet satisfaction. I love the contrast between the buttery crunch and silky, chocolate-hazelut filling. An easy and efficient recipe, impress your party guests with this tasty dessert. Happy baking!

Cranberry Oatmeal Sandwich Crisps with Vanilla Cream

Ingredients 
4 tablespoons softened butter 
3 tablespoons sugar 
2 tablespoons all-purpose flour 
1 teaspoon vanilla extract 
2/3 cup rolled oats 
1/2 teaspoon ground cinnamon 
1 tablespoon chopped dried cranberries 


For the cream:
1 egg white 
1/4 cup sugar 
1/2 tablespoon water 
1/4 teaspoon vanilla extract 


Makes 12 sandwiches.


1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. 
2. In a medium bowl, mix the butter, sugar, flour and vanilla extract until smooth. Once thoroughly combined, add the rolled oats. 
3. Drop teaspoons of dough, two inches apart, onto baking sheets. Slightly flatten the dough to ensure that the cookies come out thin. 
4. Bake until golden for 12-15 minutes. After baking, cool the crisps for 15 minutes. 
5. For the cream, bring an inch of water to boil in a medium saucepan. 
6. Combine the egg white, sugar, water, and vanilla extract in a small bowl. 
7. Over the boiling water, beat the cream thoroughly. 
8. Cool the cream for 10 minutes in the refrigerator. 
9. Once the cream and the oatmeal crisps are cool, sandwich a teaspoon of cream in between two crisps. 
10. Allow the assembled sandwiches to cool in the refrigerator for an additional 10 minutes. 


These dainty sandwiches will surely satisfy your sweet tooth without being overpowering. I love the contrast between the crunchy oatmeal and the airy vanilla cream. While on spring break, I am excited to devise more delicious recipes to share with you all. Enjoy!