Women Over 50 Baking Parisian Macarons

Many of us women over 50 have seen the photos from our friends or family and their baking activity during the past years quarantines. You may have also noticed the lack of baking supplies in the supermarket, but what better things to do when we are housebound. LivingBetter50 loved this Parisian Macaron recipe and wanted to share it with you.

We will be making Yellow and Pink French Macarons with Lemon Butter and Raspberry Butter Filling.

Ingredients

Almond flour
Confectioners’ sugar
Extra fine granulated sugar
Large fresh eggs
Cream of tartar
Colored gel
Lemon curd
Unsalted butter
Vanilla extract
Raspberry fruit spread

Preparation for the Parisian Macaron

Most French pastry recipes are formulas, not necessarily “recipes” per se. Converting the recipe to Imperial measurements (US metrics) can be done if you do not have a scale or the means to weigh out the ingredients. This includes the fresh egg whites. Yes, you will use approximately 3 eggs, but depending on the size you may need -/+ .

Below are the converted US metrics:
Confectioner’s Sugar 1 cup
Almond Flour 1 cup and 5 TB
Fresh Egg White’s 1/3 cup
Granulated Sugar ½ cup

Wipe your mixing bowl and beaters down with white vinegar, rinse with cold water and then wipe out with a paper towel. Sift almond flour and confectionery sugar. Together or separate is fine. But they must end up combined together in a bowl.

Separate fresh egg whites from yolks. Please make sure there are no “goldfish” (aka yolks) in the whites. Pull them out of the refrigerator 30 minutes to 1 hour prior to baking.

Have your piping bags and pans ready. If you are using parchment paper, have it lined up within the sides of the pan. Having a fan or even a ceiling fan that you can turn on to low once the cookies have been piped will help dry them out prior to baking.

We hope that you are successful in making these lovely macarons.

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