maybe this is a good time to point out that i am not french. not even close.
(macarons are always an excellent way to remind yourself of such things).
nothing about the way i bake (or live) lends well to creating these simple but disastrously challenging treats.
yet i keep on. sometimes even successfully.
caramel apple macarons
2 cups powdered sugar
1 cup almond flour
3 large egg whites, room temperature
1 packet of apple cider mix
2 tbs granulated sugar
(a couple drops of green food coloring if you like)
preheat the oven to 350f.
line two baking sheets with silpats or parchment.
in a medium bowl, sift together the almond flour, powdered sugar, and cider mix.
in an electric mixer, whisk the egg whites until peaks start to form, gradually add the granulated sugar. continuing whisking until the whites are very stiff.
carefully fold the dry mixture into the egg whites. when combined, scoop the batter into a pastry bag. pipe into 1 inch circles, spaced about an inch apart.
smooth out the tops with a damp finger if you like.
bake for 15-20 minutes.
allow to cool completely before removing from the baking sheet.
caramel filling (from epicurious)
2 large egg yolks
6 tablespoons unsalted butter, room temperature
1/4 cup whipping cream
2 cups (packed) powdered sugar
6 tablespoons water
