French Cashew Macarons Easy as Pie

French Cashew Macarons A La Jessica, Moonglow Cooks

French Cashew Macarons A La Jessica, Moonglow Cooks

Good morning!  Thank you for stopping by.  As of late, I’ve been reading and seeing French Macarons on various food sites and was finally intrigued to read a few recipe versions.  Wow, these are what we call SILVANAS back in the Philippines except we make them at least twice the size!

Two days ago, I baked my first batch of French Macarons with relative success.  Yesterday, I baked another batch to develop a technique and to practice.  It was easier the second try.  On the third try, I was adventurous enough to use food coloring reminiscent of the macarons in Paris.

French Cashew Macarons Ala Jessica, Moonglow Cooks

French Cashew Macarons Ala Jessica, Moonglow Cooks

As you may already know, I’m not a baker.  This is a whole new world to me.  If I can whip up French Macarons, you certainly can do it, too, and I bet you can do it better.

Ingredients

Makes about 30

  • 1 1/4 cups confectioners’ sugar
  • 1 1/2 cups (4 ounces) cashews, Costco item of the day!
  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon pure vanilla extract

Optional

  • food coloring

Directions

  • In a blender or food processor, grind cashew with confectioners’ sugar.  This keeps the mixture dry and not clumped together.
  • French Cashew Macarons Ingredients, Moonglow Cooks

    Preparing Silpats For French Cashew Macarons, Moonglow Cooks

  • Line two (2) baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.
  • Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
  • Preheat oven to 280F.
  • Bake, rotating sheets halfway through, until macarons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 15-20 minutes. It was 20 minutes exactly for me for the first 3 times. Watch oven after 15 minutes.
  • Let cool on sheets 5 minutes.  Transfer macarons on parchment to a wire rack.  Let cool completely.  Refrigerate in airtight container and take out just before filling.
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9 Responses to French Cashew Macarons Easy as Pie

  1. Miranda says:

    I admire your talent! It is so hard to make macaroons and these are BEAUTIFUL!

  2. Lagunatic says:

    Hi, can you come live at my house, please?

  3. dragonlife says:

    Dear Friend!
    Greetings from Shizuoka, Japan (8 a.m.)!
    Those macarons are beautiful! You say you are not a baker!LOL
    I can assure you they would please me!
    Macarons were invented by a baker in the north east of France. Since then they have acome a long way, haven’t they?
    lLoking forward to reading your next posting!
    Best regards,
    Robert-Gilless

    http://shizuokagourmet.wordpress.com/

    (in case wordpress takes you to my antasy Blog!)

  4. Pingback: French Cashew Macarons Ala Jessica – Espresso « Moonglow Gardens

  5. Pingback: Introducing: The All American Pecan Macaron with Caramel Filling « Moonglow Gardens

  6. miranda says:

    Your son is so beautiful…

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