Today is the last day of Kelly’s Cookie Challenge! We’ve had an awesome time sharing these fantastic recipes with you. We encourage you to bookmark them, print them out, try them! Share photos of your creations on social media and tag us @appliancesabw and our generous partner King Arthur Flour. Starting this year, King Arthur Flour is the OFFICIAL flour of Kelly’s Cookie Challenge! All of the recipes you have seen featured in this blog series were provided courtesy of King Arthur Flour.
The macaron is arguably the ultimate classy cookie. It’s light, tasty, and it comes in innumerable varieties. Give them a try! You won’t be disappointed. For more incredible recipes please visit the recipe section of the King Arthur Flour website. You can buy their fantastic book, The King Arthur Flour Cookie Companion, along with many other books, baking supplies, and kitchen tools at their online store. Check them out!
And last but not least, if you’re not doing anything on April 1st 2017 and are interested in having a FANTASTIC time, swing by ABW’s Silver Spring showroom @ 6PM. 13 teams will be facing off in the ultimate cookie bake-off. They will have 90 minutes to bake 60 cookies. A panel of three judges will determine which teams cookie is the best and that team will decide which charity the proceeds from the event will be donated to! We look forward to seeing you there! Buy your tickets at the door or online! Click here for more info.
- 1 1/2cupsalmond flourif measuring by volume, sprinkled lightly into a dry measuring cup and leveled with a straight edge
- 1cupconfectioners' sugar
- 3large egg whites
- pinch of salt
- pinch of cream of tartar or Bakewell Cream
- 1/2cup+ 2 tablespoons granulated sugar
- 3tablespoons+ 1 teaspoon water
- Process the almond flour and the confectioners' sugar in a food processor for 20 seconds. Sift to remove any large pieces and to aerate the mixture.
- Separate the eggs and put the whites in the bowl you'll use to whip them. Don't start whipping yet, but add a pinch each of salt and cream of tartar (or Bakewell Cream).
- Combine the water and granulated sugar in a small saucepan. Stir over medium heat until the sugar dissolves, then bring to a rapid boil.
- Boil for 2 minutes; the temperature of the syrup should reach between 235°F and 240°F. Take the syrup off the heat. Immediately start whipping the egg whites, using an electric mixer. When they hold a curved peak on the end of the beater, stop, grab the pan of hot syrup, resume beating, and pour the syrup steadily into the whites as you beat.
- Continue beating until the meringue is smooth, glossy, and forms soft peaks.
- Fold in the almond flour/sugar until everything is evenly combined, then start stirring. This will thin the mixture. Stir until the batter runs in ribbons that disappear back into the mass in 10 to 20 seconds. Test frequently, and stop stirring when you reach this point.
- Use a teaspoon cookie scoop or a pastry bag to deposit a generous teaspoon-sized round blob of batter onto a parchment-covered baking sheet. The cookie should flatten out, rather than remain in a tall blob. If it doesn't spread, stir the batter some more; your goal is a disc-like, fairly flat cookie.
- Repeat with the remainder of the batter. Since the cookies won't spread as they bake, you can position them fairly close together.
- Allow to rest in a dry place with good air circulation (a counter top is fine) until you can gently touch the tops and come away with a clean finger, about 2 hours. Towards the end of the resting time, preheat the oven to 275°F.
- Bake the cookies for 25 to 30 minutes, till firm on the top.
- Remove them from the oven, and cool completely on sheet. Use a thin spatula to carefully separate them from the parchment or foil.
- Spread half the cookies with jam, ganache, frosting, nut butter, or any combination of fillings your heart desires. Top with the remaining cookies.
With a plethora of different recipes and techniques available, making macarons can be somewhat finicky. We found that this method, which includes making an easy sugar syrup, gives very consistent results. Parchment or non-stick foil are a necessity. If you're using a scoop rather than piping, we found that turning the full scoop so that the open side is parallel to the parchment before releasing the batter makes a rounder cookie than if the batter is deposited from the side.