We've spotted a new dessert trend on the party horizon...and it's waging a war on cupcakes!
Macaroons are the new rage! It seems you can't find a dessert table without them!!!
But, just what are they...you may ask?
Originating from the French word Macaron, macaroons are meringue cookies filled with a buttercream filling. They can best be described as a cookie that is crunchy on the outside and soft on the inside.
Mmmmm!!! I haven't personally tried one yet, but they look delish, don't they?!
Pop quiz time!!! (Well, not exactly...but play along, ok?!)
Now that you've got the low-down on the new party craze, I figured you might want to whip up a batch for your next party (or for yourself...hey, we're not here to judge)!
I found this recipe here. There's also a sweet tutorial on Bakerella that shows you how to make the Macaroon pops (pictured above)
Ready...set...get to baking!!!
Makes about 16 filled macaroons
- 1 1/4 cups plus 1 teaspoon confectioners’ sugar
- 1 cup (4 ounces) finely ground sliced, blanched almonds
- 6 tablespoons fresh egg whites (from about 3 extra-large eggs)
- Pinch of salt
- 1/4 cup granulated sugar
- To make the macaroons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners’ sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners’ sugar mixture until completely incorporated.
- Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macaroons and the shiny surface turns dull, about 15 minutes.
- Bake, with the door of the oven slightly ajar, until the surface of the macaroons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macaroons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macaroons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.
- To fill the macaroons: Fill a pastry bag with the filling. Turn macaroons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macaroons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.