One of my favorite pastry chefs just wrote a cookie book that if you like to bake, you’ll want to get. It is called Craving Cookies by Helen S. Fletcher. Her website is pastrieslikeapro.com. Her book has more how-to tips and photos than any cook book I’ve seen in a long time. That is because Helen and her husband, a retired photographer, wrote, styled and photographed everything.
When I got the book I wanted to make very single recipe. Seriously. I was smitten. The painted cookies are gorgeous. But I happened to have a tube of almond paste in my freezer so I decided to start with almond macaroons.
The classic almond paste macaroon recipe calls for 8 oz. almond paste, 2/3 cup sugar, and a scant 1/4 cup egg whites. The recipe is pretty standard, but Helen has improved on the classic. She substitutes some of the granulated sugar with powdered sugar to make the cookies slightly chewier and she ups the flavor by adding vanilla and almond extracts. Everything is dumped in the food processor until it mixes into a ball and then the batter is piped through a star tip. But Helen always gilds the lily. Always. That is one of the reasons you’ll love her recipes. The pretty star-shaped macaroons are half-dipped in tempered chocolate, which raises a simple cookie into the gorgeous category.
Helen’s tempered chocolate
Helen has the easiest way of tempering chocolate ever. She simply adds a little shortening to the chocolate and nukes it at half power until barely melted. The shortening sets up beautifully and the chocolate remains satiny and shiny. I tried it with milk chocolate in her Cappuccino Cookies and with semi-sweet in this one and it works perfectly.
Helen suggests for a great gluten free, lactose free dessert, pair these delightful macaroons with fresh fruit macerated in a bit of sugar and a liqueur such as Grand mariner.
To keep my hands free, I like to fill my pastry bag by placing it in a tall glass.
It is easiest to pipe the stars if you hold the tip straight up and down almost touching the parchment and then pressing firmly down.
When the bag is almost empty, place it on the counter and use a pastry scraper to push all the batter into the tip.,
If you don’t want to pipe, here is a photo of the batter dropped by a spoon. Still pretty.
Chocolate Dipped Almond Macaroons
1/2 pound almond paste (225 grams or 8 ounces)*
2/3 cup sifted powdered sugar (85 grams or 3 ounces)
1/4 cup granulated sugar (50 grams or 1 3/4 ounces)
Scant 1/4 cup egg whites
6 ounces semisweet chocolate (170 grams)
1 1/2 tablespoons shortening
1. Place the almond paste and both sugars in the bowl of a mixer or food processor fitted with a steel blade. Blend until the mixture is mealy. With the mixer or food processor running, pour egg whites in the and continue mixing until it no longer looks wet. If using a food processor, do not turn the machine off until a ball forms or it is completely mixed as it may stall.
2. Fit a piping bag with a 5/8” open star tip. Pipe 24 macaroons about the size of a half dollar onto the baking sheet. Let dry for 30 minutes at room temperature.
3.In the meantime, preheat the oven to 350°F / 175°C. Bake 15 to 18 minutes until a deep golden brown. Cool completely.
4. Quick Tempered Chocolate: Combine the chocolate and shortening, and melt over a double boiler or in the microwave at half power. Half dip each macaroon into the chocolate and place on wax paper to set for several hours or overnight.
To Make Ahead: The baked cookies may be frozen for several months before dipping in chocolate. Thaw completely on racks, then dip in chocolate.
Makes about 24 cookies
* Odense almond paste which is the most common brand found in grocery stores, has now down-sized their package from 8 oz. to 7 oz. Shame on them. I made the recipe with 7 oz. and it worked fine, but I’m on the warpath for another brand.
Note: These may be piped larger or smaller if desired. Use a 1/4” or 3/8” open star tip. Dry and bake as above except adjust the amount of time baked depending on the size.
For Minis: Pipe with 1/4” tip and pipe very small. Makes about 80 cookies. We often sandwich two of these with chocolate for a petit four. Makes about 40 cookies.
To purchase Helen’s book, click https://pastrieslikeapro.com/.
