French Cashew Macarons Easy as Pie

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

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.


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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