There's more to macaroons than sugar and coconut

July 10, 1994|By Nick Malgieri | Nick Malgieri,Los Angeles times Syndicate

Though Americans tend to think of macaroons as coconut cookies, most macaroons are really made from almonds or from a combination of almonds and apricot kernels. (In fact, one famous Italian brand of macaroons is made entirely from apricot kernels.) The ingredients for macaroons are simple -- almonds (or almond paste), sugar and egg white. But with these few ingredients it is possible to achieve a great variety of different tastes and textures.

Typical French-style macaroons are moist and slightly chewy, with a rounded, cracked surface that comes from moistening the macaroons right before they are baked. Usually made from almond paste, these are the easiest macaroons to prepare. Among the variations of French-style macaroons are gommes (pronounced go-MAY); the name derives from the fact that the glaze was originally made from gum arabic -- "gomme" in French. Gommes are macaroon stars decorated with shreds of candied fruit or almonds and glazed with corn syrup as they emerge from the oven so that they have a shiny surface after they cool.

Italian macaroons or amaretti tend to be dry and crisp, somewhat like the famous amaretti di Saronno, still made near Milan. Though these are typically made from apricot kernels, it is easy to approximate them using almond paste. Another style of amaretti is made by the nuns at the Santo Spirito Trappist convent at Agrigento in Sicily. These very basic, flavorful macaroons are made from almonds ground with sugar, with only the smallest addition of egg white. Somewhat irregularly shaped, they are moist and nutty, unlike macaroons made with fine almond paste.

Probably originally made using a mortar and pestle to crush the almonds, these amaretti are made in a convent that has been in virtually continuous operation (with only a short break during World War II) since it was founded in the 13th century.

Swiss macaroons, called Luxemburgerli ("little Luxemburgs"), are very much like crisp almond meringues with chocolate filling. To my taste, they are the most light and delicate of all macaroons. A specialty of Zurich's famed Sprungli pastry shop, Luxemburgerli are baked in many different flavors, but the vanilla-chocolate combination is the most popular.

Though the recipe is a secret, my experiments have resulted in a close approximation of the original Sprungli version.

*

Whole blanched almonds are shelled almonds with the brown skins removed. If only unblanched (sometimes called natural) almonds are available, place almonds in a saucepan and cover with water. Bring to a boil and drain. Fold hot almonds into a towel and rub to loosen skins, then go over almonds one at a time to separate nutmeats from skins. Use within a few hours. For longer storage, place in plastic bag and store in freezer.

Almond paste is a smooth paste made from blanched almonds, sugar and almond extract. Use only almond paste sold in cans (an 8-ounce can is the retail size). Though there are several brands sold in cellophane-wrapped cylinders, the canned almond paste has a more vivid flavor and a lower sugar (and higher almond) content.

Macaroons are elegant, satisfying cookies. Baking them yourself not only results in a beautiful confection, but also in a great increase in quality over what is usually available commercially.

French Macaroons

Makes about 5 dozen small macaroons

1 (8-ounce) can almond paste

1 cup sugar plus extra for sprinkling

3 tablespoons egg whites (whites from about 1 1/2 large eggs)

Set racks in upper and lower third of oven. Line 2 cookie sheets or jellyroll pans with parchment paper.

Break almond paste into 1-inch pieces. Combine with 1 cup sugar in bowl of heavy-duty mixer fitted with paddle attachment. Mix on slowest speed to crumb ingredients together. Pour in egg whites in 3 or 4 additions, beating well between each addition and scraping down bowl frequently.

Scrape mixture into pastry bag fitted with plain tube that has 1/2 - to 3/4 -inch opening. Pipe 3/4 - to 1-inch macaroons on prepared pans, leaving 1 inch between each macaroon.

Wet flat-weave towel (not terry cloth) or napkin and fold it into 2-inch-wide strip. Hold one end of strip in each hand and lower it onto macaroons, one row at a time, to flatten them slightly. Sprinkle macaroons with granulated (or powdered) sugar. Bake at 375 degrees until well puffed and golden, about 10 minutes. Cool on rack. To remove macaroons from paper, turn paper over and moisten back.

CHOCOLATE MACAROONS: Add 3 tablespoons sifted unsweetened cocoa powder with sugar.

PINE NUT MACAROONS: Cover moistened macaroons with pine nuts, shaking away excess, before baking.

GOMMES: Decrease egg whites to 2 tablespoons in macaroon paste. Pipe mixture with star tube into star or rosette shapes, decorating centers with almonds or pieces of candied fruit. Do not moisten macaroons with towel. Allow them to dry several hours, then bake at 450 degrees just until lightly colored. Brush tops with heated light corn syrup as soon as they come out of the oven.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.