Blog #3

Every time I go on Tumblr (another blogging site) I see these desserts everywhere. When I first saw them I thought they were just mini ice cream sandwiches but I found out they weren't when I started following this other blog. They are actually called French Macarons. After I found out what they were I started to see and hear about them a lot more. My auntie who lives down in South California made some and she said that they were really hard to make for her. But anyways they are little thin, chewy meringue cookies that are put together with some kind of filling. Most of the fillings that are used in these desserts have almond paste added to it, which gives it a very nutty taste.

These desserts are more common in France than in the United States. Some places to find these desserts around the bay area is LaBoulange in San Francisco (1909 Union Street), Lulu Rae's Confection in Oakland (6311 College Avenue), and Paulette Macarons in San Francisco (437 Hayes Street). These were the top three places listed to be able to find these colorful, delicious, classy, and petite desserts.

Nutella Macarons

• 2 cups confectioners’ sugar (200g)
• 1/2 cup cocoa powder (30g)
• 4 large egg whites, room temperature
• 1 cup sugar (180g, granulated)
• 1/4 cup water
• approx 1 cup Nutella

• Line 2-3 baking sheets with parchment paper.
• Sift together hazelnut meal (finely ground hazelnuts), confectioners’ sugar and cocoa powder into a large bowl. 
• Add in two egg whites and stir mixture until it comes together into a very thick dough. This may take a few minutes, but the mixture will eventually all come together.
• In a small saucepan, bring granulated sugar and water to a rolling boil.
• Meanwhile, in another large mixing bowl, beat remaining two egg whites until frothy. 
• When sugar mixture comes to a boil, beat egg whites to soft peaks. With the mixer on medium speed, drizzle the hot sugar mixture into the egg whites very slowly until all of the syrup has been incorporated and you have a thick, fluffy meringue.
• Take 1/3 of the meringue mixture and mix it into the chocolate paste with the electric mixer. Fold in remaining meringue in two or three additions.
• Transfer batter to a piping bag (or plastic bag) with an approx 1 cm opening. Pipe dough onto prepared baking sheets to form 1-inch discs (approx 1 1/2 tbsp per disc); batter will spread slightly after piping. Leave about 1-inch between discs on the baking sheet. Once all of the batter has been piped out, let the macarons sit at room temperature for about 20 minutes to form a “skin” that will give them a smooth, shiny top during baking.
• While the macarons sit, preheat the oven to 350F.
• Bake macarons for about 11-12 minutes, until the tops are set.
• Cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
• Once macarons are cool, sandwich them together with about 1 teaspoon of Nutella. There is no need to be exact with this measurement, just so long as there is a thin layer between each pair of cookies.
• Cookies are probably best on served the day they are made, but can be stored at room temperature for a day or two (resulting in a slightly chewier cookie, but still with good flavor).

Makes about 36 sandwich cookies.

Credit for recipe goes to: http://bakingbites.com/2009/05/nutella-macarons/