Macarons & New Year
2017 definitely was a year that we will never forget, the year of highly charged political environment, the year of travel ban, & the year of many heartbreaks, tears, and disappointments for many families across the world.
As you know, I've lived most my adult life in the USA. In many ways, I'm more American than Iranian, but I've never felt so alienated and alone in my own pain. On one hand, I have my husband and daughter here in the states, on the other hand, I have my family in Iran. The anxiety and despair that I feel being stuck in the middle is at times unbearable.
I've experienced "travel ban" first hand. My niece, Mahroo from Noghlemey was rejected entry visa to USA even though she has been here many times. My mom who has a green card can't enter the country because of travel ban. But I try to find ways to cope with the pain.... YOUR heart warming messages, emails, & notes keep me smiling. My step-daughter Wynette who says: "we will move to Iran with you", keeps me hopeful for a brighter future.
So as we head to a New Year, I want to Thank you for all of your love and support.
May our 2018 be filled with peace, love, and harmony regardless of what our leaders do.
I hope we are able to bake a sweeter world together. With that said, I baked these macarons for my daughter's birthday yesterday and since I had posted a recipe using Italian method for baking macarons, I thought I would share the French method as well.
They're equally good, but it seems like the French method is easier as it does not require syrup and thermometer.
Before getting started, please read about the key points and tools that you need for making a successful batch of these delicious and simple Parisian cookies.
- 125g almond meal
- 225g powdered sugar
- 130g egg whites
- 110g sugar
- A pinch of cream of tartar
- Food color
- 1 tsp vanilla
- Have all the tools and ingredients ready
- In a food processor, mix together powdered sugar and almond meal unit smooth and free of lumps
- Beat the egg whites with cream of tartar until foamy, add sugar in one stream and continue beating
- When you reach soft peaks, add your favorite food coloring & vanilla
- Continue beating until you reach stiff peaks, remove the bowl from the egg mixer and possibly transfer the batter in a wide bowl for easy mixing.
- Add the dry ingredients in three to four additions, mixing the batter with a plastic spatula. Once you added all the almond mix, start mixing the batter vigorously until the batter turns to a almost runny and shiny batter.
- Pour the batter into the pastry bag and pipe out the batter on the prepared baking sheet lined with parchment paper; with the template underneath the paper
- When piping the macarons, pipe straight down to the paper and squeeze the bag enough to fill the circle of your template, but don’t pull the bag straight up, go in a circular motion and remove the tip from the side of macarons.
- Once macarons are all piped, hold the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the top and get rid of any air bubbles in the macarons.
- Preheat your oven between 290-300 F (143c)
- Allow macarons to rest for 30-40 minutes or until it forms a skin. This will prevent macarons from cracking and helps forming the feet.
- It’s best if you bake one tray at a time; placing the tray on the medium rack and bake for 10-15 minutes
- Once done, place the tray on a rack to cool down, macarons should be releasing easily from the paper