Chef Brent Menke explains the difference between an American and French Macaroon

Executive Chef Brent Menke recently gave Tonia a dessert tour at The Farm Table at Kringle Candle. One of her favorite dishes was Chef Menke's French Macaroon. What makes a French Macaroon different than an American? What's on the inside! "It's almost like a mini lemon meringue pie," says Chef Menke.

(Interview) Chef Brent Menke explains the difference between an American and French Macaroon

Lemon Saffron French Macaroons

For the Cookies

½ tsp saffron threads
½ tsp white vinegar

8 oz Almond Flour 
1 # Confectioner Sugar
3 oz Egg Whites

4 oz Egg Whites
2 oz Confectioner Sugar 


Allow the saffron threads to steep in the vinegar for 3 hours to release the color and essence.

In a mixer combine the almond flour, confectioner sugar, saffron vinegar and egg whites until smooth.

Then combine the egg whites and confectioner sugar until they form a stiff peak. 

Then fold 1/3 of the egg whites in to the almond mixture, then fold in the balance of the whites.

Then pipe the cookies about the size of a quarter and let sit out at room temperature for an hour.

Once the cookies have sat for an hour bake then in a preheated oven at 300 F for 5 minutes then turn your pan and bake for another 6 minutes.

Let cool and fill with any kind of jam or frosting you want. Enjoy.

Lemon Curd Filling

3 eggs
1 cup sugar
1/2 cup fresh lemon juice
1/4 cup butter or margarine, melted
1 tablespoon grated lemon peel

In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened.  Allow to cool completely with a layer of plastic wrap on the surface to prevent a skin forming. 

Spoon a little lemon curd between two of the cookies and serve!

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