Macaro(o)n Majesty

Guys, I'm basically French now.

My strong desire (desperate need) to travel the world has found it's way to my mouth.

That probably doesn't sound as poetic as planned. French food is my jam. Especially when it's covered in jam. My recent delicious discovery is thanks to the simple marvel that is My French Cafe. My palette doesn't get tested as often as I'd like. Sure, EPCOT for dinner can take me around the world in 1.2 miles. There is just something different about this little cafe, tucked behind some palm trees, in the middle of a grocery store parking lot, that feels authentic. It could have to do with the classically French trained owners from France who speak French.

It is there that I was introduced to my first macaron.

First, a quick lesson:

Macarons are light, crisp, meringues made from almond flour, sugar and egg whites, sandwiched with buttercream or a fruit preserve. 

Macaroons are more of a mound of meringue made typically with coconut. Far inferior to the previously defined treat.

These delicate, crunchy pillows changed my life. Something with such a snap when you bite into it, but then so soft and airy--it must be made by the gods. Macarons may taste otherworldly but guess what...they are totally bake-able! And I baked some! They definitely take a higher skill level in the kitchen OR a very patient baker. 

A borrowed macaron bible, several pounds of homemade almond flour and a few batches later and voila! I made my very own edible piece of France.

These babies are my 2nd or 3rd attempt. Vanilla/Vanilla macarons. The Mickeys were just too cute.

Vanilla Macarons
Oven Temp: 300F Bake Time: 12-14mins 

 (remember this recipe came from a random macaron book; if I get the title, I'll post it!)

3/4C ground almond (almond flour) *You can make it yourself or buy it.
1C confectioners sugar
2 egg whites
1/4C fine sugar
1/2TSP vanilla extract

1. Throw almond flour and confectioners sugar in a food processor. Grind them both down till they make a fine powder but before they make any kind of almond paste. Put the mix through a sifter and process again if necessary.
2. Line baking sheets with parchment paper. I was able to fill a little more than 2 sheets so be prepared. You want all the batter used and no extra sitting in a bowl.
3. Whip egg whited till they form soft peaks; gradually beat in fine sugar to make a glossy. Add vanilla.
4. Gently fold in almond/sugar mix a 1/3 at a time; fold until it is a shiny, ribbon-like consistency.
5. Fill pastry bag; pipe small circles (using a template is the best idea, like this one. just don't forget to pull the template out before baking!) Tap the baking sheet to let out any air bubble in the batter
6. Let the shells rest for 20-30 minutes
7. Bake 12-14 minutes until "foot" appears--the tiny, crinkly ring around the base of the shell. 
8. Shells should be hard to the touch and sturdy on their feet!
9. Let cool; they will easily peel off parchment
10. Fill with your favorite buttercream or preserve. I made vanilla with vanilla. I also put some sprinkles on my shells before they completely baked to add some fun!