A community college sponsored by Niagara County
Niagara Falls Culinary Institute3 French Hens
French Macarons
Ingredients
- 6.3oz Almond Flour
- 9.5oz Confectionary Sugar
- 5.3oz Egg Whites
- 3.5oz Granulated Sugar
Directions
- Sift the almond flour and the confectionary sugar into a bowl; set aside
- Warm the egg whites to room temp and whip to medium peaks
- Slowly add the granulated sugar
- Add coloring to the meringue at this point; try to keep any coloring pastel or light
- Fold in almond flour and confectionary sugar in 3rds to deflate the meringue
- The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
- Pipe one-inch dollops onto a baking sheet lined with parchment paper. Tap on the counter several times to release air bubbles and form a dry shell. They shouldn’t be sticky going into the oven.
- Allow to sit for about 40 minutes before placing in the oven.
- Bake at 300 degrees for 10 minutes, then 250 degrees for 10 minutes; cookies should lift easily from the parchment
- Open the door slightly to dry them out for about 5-7 minutes.
Swiss Buttercream
Ingredients
- 1# Sugar
- 8oz Egg Whites
- 1# 12oz Butter, room temp
- 1tsp Lemon Juice
- 1 tsp Vanilla Extract
Directions
- Put the egg whites and sugar in a bowl on a double boiler and whisk until 140 degrees
- Transfer to mixer and whip on high until stiff peaks form and the meringue is cool
- Little by little add the soft butter on speed 3 and continue to whip. Add each piece after the previous one has been incorporated. Scrape when needed.
- Whip in lemon juice and vanilla. (It may look curdled but keep going)
- Continue to whip until smooth
Tip: Flavor your buttercream with 1 to 2 tsp. of your favorite extract
