A Cookie for Springtime

About author / Pamela Chester

Mom of two; graduate French Culinary Institute; kids cooking program instructor; Master's degree in food studies. Creates kid friendly foods and loves her slow cooker.

The epitome of a springtime cookie is the pastel colored, light as air French style macaron. Originally from Paris, these almond and egg white based treats come in a multitude of flavors and colors. The first time I tried one, I was instantly hooked.

These craveable cookies feature a crackly crust encasing a chewy center and are sandwiched with a layer of creamy filling. They have become popular throughout the world over the past few years. While macarons are similar in name and share the same roots as the denser coconut macaroon cookie you might have grown up with, they aren’t identical. French style macarons (pronounced mah-ca-ROHN) contain only almond flour, egg whites, sugar, and flavorings; no coconut.

Both cookies share ancestry with macaroni pasta in that early pastas were sometimes made with sweet and spicy dough. The translation of the Italian maccherone is fine dough, and the basis for the French macaron may have been brought from Italy by Catherine di Medici's pastry chefs in the 1500s.

You can find macarons in high-end French pastry shops and they have also become widely available in more commonplace locations in France and Australia such as Starbucks and even McDonald's. Hey, they do resemble hamburgers a little bit!

Here in Philadelphia, one place to find macarons is a specialized dessert food truck. They come in traditional flavors including pistachio, rosewater, caramel, and fruit such as raspberry or passion fruit. More experimental flavors such as foie gras, wasabi, matcha green tea, and balsamic fig have also become available in some patisseries. There are lots of creative possibilities.

If you are dying to have little piece of Paris in the springtime, but can’t find them at a local bakery, don’t worry. You can recreate macarons at home with the right technique and some patience. You’ll start with almond flour or finely ground blanched and sliced almonds mixed, with confectioner’s sugar. To create the best texture, carefully sift the dry ingredients. My preferred way to do so is to run the mixture through a fine sieve, pressing the spoon against the sides. Then fold into meringue made from egg whites that have been brought to room temperature. You can submerge the eggs in warm water to bring them to room temperature quickly.

It is important not to over-mix or under-mix the batter. The proper consistency is when the batter has just come together and has no more lumps. A peak will slowly and completely sink back into the batter. A properly made macaron has a foot, or a little ridge on the underside, when baked.

Pipe them onto a parchment lined cookie sheet in one inch mounds. Before baking, bang the baking trays on the counter top to release any air bubbles in your batter. Another crucial step to help the macarons rise and form the feet is to let them sit for 20 to 30 minutes before baking. Bake in the middle of the oven, one tray at a time. Usually when making cookies, I will switch the direction of the trays in the oven midway though baking to ensure even results. But with the finicky macaron, the less you mess with ‘em, the better.

Once all your cookies are baked, flip half of the macaron shells on their backs and pipe your choice of filling onto the center and sandwich them. You’ll be saying “oooh la la” as you indulge in these delicate French treats. They are a little bite of heaven without catching the next flight to Paris!

Serves/Makes: 14

• 1 cup powdered sugar
• 1/2 cup finely ground sliced, blanched almonds
• 2 large egg whites, brought to room temperature
• 1 pinch cream of tartar
• 5 tablespoons superfine sugar
• 2 drops green food coloring (if desired)
• 1/4 cup finely chopped pistachios

***For filling***

• 1/2 cup white chocolate, chopped
• 2 tablespoons heavy cream
• 1 tablespoon pistachio paste