Martha Stewart Makes French Classics 4 Ways | Martha Bakes S3E5 "French Classics"

almond flour

🥗Healthier: oat flour

💰Cheaper: sunflower seed flour

Sunflower seed flour is more affordable and nut-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt provides a tangy flavor with fewer calories.

chocolate ganache

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate is lower in sugar and still rich in flavor.

Preheat oven to 350°F with rack in lower third.

Place almonds in a food processor; process until as fine as possible, about 1 minute.

Add confectioners' sugar; process until combined, about 1 minute.

Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.

Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.

Add flavoring and food coloring, if desired, and beat on highest speed for 30 seconds after adding.

Add the dry ingredients all at once. Fold in with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.

Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment paper—the batter will prevent them from slipping.

With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.

Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of the cookies; gently top each cookie with filling with another cookie. Wrap the macarons in plastic and refrigerate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens