Peach Cobbler Macarons 2.0

Macarons are notoriously finicky. This recipe cuts out some of the extras like aging your egg whites and making a sugar syrup for the meringue. It’s what works for me. Do some experimenting to find what works best in your kitchen and with your oven. If you find that your macarons have delicate and brittle shells with air pockets between the shell and fluffy interior, you may be over beating your egg whites. Turning your mixer down when you are getting close to stiff peaks and help pin point the magically point. I also like to use a hand mixer to make macarons, I feel more in control of the mixing that way. If your macarons are sticking to your liner/parchment, you probably have under baked them increase the baking time (darker macarons with more added coloring tend to take longer). If your macaron’s feet never seem to make an appearance. It is probably due to the drying time. Make sure that the batter is completely dry to the touch before placing them in the oven. Again this is what works for me. Its all about trial and error with macarons and somedays you can do everything right and then the humidity in the air just makes baking perfect cookies impossible. Macarons are notoriously finicky. This recipe cuts out some of the extras like aging your egg whites and making a sugar syrup for the meringue. It’s what works for me. Do some experimenting to find what works best in your kitchen and with your oven. If you find that your macarons have delicate and brittle shells with air pockets between the shell and fluffy interior, you may be over beating your egg whites. Turning your mixer down when you are getting close to stiff peaks and help pin point the magically point. I also like to use a hand mixer to make macarons, I feel more in control of the mixing that way. If your macarons are sticking to your liner/parchment, you probably have under baked them increase the baking time (darker macarons with more added coloring tend to take longer). If your macaron’s feet never seem to make an appearance. It is probably due to the drying time. Make sure that the batter is completely dry to the touch before placing them in the oven. Again this is what works for me. Its all about trial and error with macarons and somedays you can do everything right and then the humidity in the air just makes baking perfect cookies impossible.

subheading: Macaron Shells:

3 large egg whites

50g granulated sugar

90g fine ground almond flour

180g confectioners sugar

note: glycerin and gel food coloring for painting (see note above)

Peach Cobbler Filling

100g cup sugar

10g cornstarch

4 oz peach puree (~1 peach and some water pureed until smooth. I kept the skins on because I knew I would be sieving the filling but you are more than welcome to remove them)

2 oz water

1 oz fresh lemon juice

6 beaten egg yolks

¼ tsp cinnamon

1 stick butter cut into cubes

Directions at bsweetdessertboutique.com

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