These darlings of every French pastry shop are worth the effort and fuss for which they are famous. For best results, make them when the weather is clear and dry to avoid soft or sticky macarons.
- Portion size 30 servings
Black Currant Filling:
MethodIn food processor, pulse icing sugar with almonds until fine. Sift through fine sieve into bowl; set aside.
In large bowl, beat egg whites until foamy. Beat in granulated sugar and meringue powder until soft peaks form. Tint mixture purple. Fold in almond mixture, one-third at a time, until blended.
Using piping bag fitted with oe-inch (5 mm) plain tip, pipe meringue into 1-inch (2.5 cm) rounds, 1 inch (2.5 cm) apart, onto parchment paper-lined baking sheets. Let stand for 15 minutes.
Bake in 325°F (160°C) oven until puffed, smooth and cracked around bottom edges, 12 to 14 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container for up to 3 days.)
Black Currant Filling: Meanwhile, press jam through fine sieve into small saucepan. Bring to boil over medium heat; reduce heat and simmer until thickened slightly, about 5 minutes. Transfer to bowl to let cool until thickened and spreadable, stirring occasionally.
Spread about 1/4 tsp (1 mL) filling onto bottom side of half of the macarons. Sandwich with remaining macarons, bottom side down. (Make-ahead: Store layered between waxed paper in airtightcontainer for up to 24 hours.)
Nutritional facts Per serving: about
- Sodium 7 mg
- Protein 1 g
- Calories 59.0
- Total fat 1 g
- Potassium 23 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 12 g
- Iron 1.0
- Folate 2.0
- Calcium 1.0
- Vitamin C 2.0