Inspired to post this because I've been passing by Bizu here in Makati and one night I gave in to temptation and bought a box of these yummies.
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Many think of macarons as being French (duh! its called macarons de Paris!) but this pastry actually originated in Italy!
It is widely believed that the Venetians discovered the macaron during their seafaring voyages in the Renaissance era, and that the chefs of Catherine de Medici brought the recipe to France at the time of Catherine's marriage to Henri II.
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From the internet - For those of you unable to visit Paris, but willing to try your hand at making macarons de Paris in vôtre-même (I think this means do-it-yourself) cuisine, Louis la Vache offers this recipe as grabbed ....but I think I better stick to buying 'em.
Ingredients:
Batter
1 1/4 cups powdered sugar
4 oz (1 cup) almond flour or finely ground almonds
1/4 cup plus 2 tbsps egg whites at room temperature
pinch of salt
1/4 cup granulated sugar
Buttercream Filling
2 egg whites
1/3 cup plus 1 tbsp granulated sugar
4 oz (1/2 cup) unsalted butter at room temperature, cut into slices
Directions:
Batter
1. Allow egg whites to thicken by leaving them uncovered at room temperature overnight.
2. On three pieces of parchment, use a pencil to draw 1-inch (2.5 centimetre) circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet.
3. Push almond flour through a sieve, and sift the powdered sugar. Mix the almonds and powdered sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry.
4. In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks - the whites should be firm and shiny.
5. With a flexible spatula, gently fold in icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and "flow like magma." When small peaks dissolve to a flat surface, stop mixing.
6. Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.
7. Bake in a 300 º F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking. You do not want the cookies to brown, nor do you want them to bake too quickly.
8. Remove the macarons from the oven and transfer the parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macarons to remove them from the parchment.
9. Pair macarons of similar size, and pipe about 1/2 teaspoon of the filling (recette suivant) onto one of the macarons. Sandwich the macarons, and refrigerate to allow flavors to blend together. Bring back to room temperature before serving.
Buttercream Filling
1. In an electric mixer bowl, whisk together the egg whites and sugar. Set the bowl over a pot of simmering water and heat the mixture, whisking often, for 3 to 5 minutes, or until it feels warm and sugar has dissolved.
2. Transfer the bowl to the electric mixer and whip warm egg mixture on high speed using the whisk attachment until stiff and shiny, 3 to 5 minutes.
3. Add the butter, one slice at a time, and continue to mix until all the butter is thoroughly incorporated. Add any flavorings and refrigerate for 1 hour or until it becomes firm. The buttercream can be kept, covered and refrigerated for up to 1 week.
