French Macaroons

French Macarons are a delicate and finicky beast, requiring meticulous measurement and precise execution. But the result - a crisp but pillowy almond meringue cookie enveloping sweet, rich buttercream - is well worth the hassle.

{Ingredients}

Original Recipe Yield 12 servings

• 2 cups powdered sugar
• 1 cup lightly packed sifted almond flour
• 1/2 cup egg whites (about 3 large eggs)
• 2 tablespoons plus 1/2 teaspoon sugar
• For the buttercream:
• 4 cups frozen mixed berries (strawberries, raspberries, blueberries)
• 1 cup plus 6 tablespoons sugar, divided
• 1/4 cup egg whites (about 2 large eggs), room temperature
• 10 tablespoons unsalted butter, cut into 1-inch pieces at room temperature
• Special Equipment:
• Pastry bag
• 1/2 inch plain pastry tip
• Stand mixer
• Candy Thermometer

{Directions}

1. For the cookies: Line 2 large baking sheets with parchment. Sift powdered sugar, almond flour, and hazelnut flour (if using) into large bowl. Using electric mixer, beat egg whites, sugar, and pinch of salt in medium bowl until medium peaks form. Add egg white mixture to almond mixture; fold to incorporate. Working in 2 batches, fill pastry bag fitted with 1/4-inch-diameter plain pastry tip with batter (batter will be thin and will drip from bag). Pipe batter in 11/4-inch rounds on baking sheets, spacing 1 inch apart (cookies will spread slightly). Let rest on sheets at room temperature 20 minutes. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Bake cookies 5 minutes. Reduce oven temperature to 325°F. Continue to bake cookies until puffed and golden on top, about 10 minutes, reversing sheets after 5 minutes. Cool cookies on sheets on rack. Carefully peel cookies from parchment.

2. For the buttercream: Bring berries and 1 cup sugar to boil in large saucepan over high heat, stirring until sugar dissolves. Cook until berries are soft, juices thicken, and mixture measures about 1 1/2 cups, stirring frequently, 7 to 9 minutes. Measure 1/2 cup mixture; strain into small bowl. Cool strained jam and jam with seeds separately. Combine egg whites, 6 tablespoons sugar, and 1/4 teaspoon salt in bowl of heavy- duty stand mixer. Set bowl over large saucepan of simmering water. Heat until candy thermometer inserted into mixture registers 140°F, stirring often, 3 to 4 minutes. Using whisk attachment, beat egg white mixture at high speed until stiff meringue forms and mixture is at room temperature, 5 to 6 minutes. With mixer running, add butter, 1 piece at a time, beating until each piece is incorporated before adding next. Add 3 tablespoons seedless jam, 1 tablespoon at a time, beating to blend well after each addition. (If buttercream looks broken or curdled, place bowl over medium heat and whisk 5 to 10 seconds to warm slightly, then remove from heat and beat again on medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)

3. Assembly: Line rimmed baking sheet with parchment. Using 1/2 teaspoon jam with seeds for each, spread jam over flat side of half of macaroons. Spoon buttercream into pastry bag fitted with 1/4-inch plain tip. Starting at outer edge of flat sides of remaining macaroons, pipe buttercream over in spiral. Gently press macaroons, jam- filled side down, onto buttercream-coated macaroons. Place on sheet. Cover; chill overnight.

{Cooking Notes}:

1. These cookies are wonderful and can be made in many different flavors. Try making the cookies and substituting 2 tbsp of powdered sugar for 2 tbsp of cocoa powder for a chocolatey kick!