|(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
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.