You will fall in love with these feathers like Marzipan Macaroons if you make your fresh almond paste. Since the almond paste is the main ingredient here, its quality and freshness are everything for a superior flavor. A bite into these clouds-like macaroons, with a mouthful feeling of strong almond flavor is a treat.
The texture gets even better the next day. You will find them soft and chewy with a nice light crust the day after you bake them. Keep them stored in an airtight container and these soft and creamy macaroons will serve as a treat for the evening tea time with your sweetheart.
Me and my husband are huge fans of almond, coconut, and pistachio flavors. Homemade teatime treats have always been a big favorite for our tea time since the day we got married.
I like grating the cold almond paste in there to have that lovely texture that looks more like two magnets are pulling on each other when the cookie is pulled apart.
Note: Bake one tray at a time and use parchment paper underneath. Use a small cookie scoop.
Marzipan Macaroons from MEK
For the almond paste:
1 ¾ cup almond flour, 175 g
1 cup confectioner sugar, 120 g- sifted
1 large egg white
½ tsp almond extract
2 pinches of salt
For the macaroons:
3 large egg whites, at room temp
⅔ cup fine granulated sugar, 142 g
¼ tsp salt or ¼ tsp cream of tartar
½ tsp vanilla bean paste
The entire amount of almond paste, 375 g
For topping:
Cocoa powder
Confectioner sugar
Slivered almonds
First, make the almond paste. You can make it a day ahead.
Combine everything, the given ingredients for the almond paste, and mix with a wooden spoon. Transfer to a clean surface, and knead it just till it comes together into a smooth paste. Roll it tight in plastic wrap and refrigerate for future use.
To make the macaroons:
Add room-temperature egg whites to a clean and dry bowl. Also, add salt or cream of tartar. Whisk the whites till they become frothy. Then Start adding the sugar in three to four additions, gradually. Keep adding sugar slowly and keep whisking till you reach the marshmallow fluff stage. The whites should be thick, and glossy, and should hold their shape. Add vanilla to it.
Take out the almond paste from the fridge and divide it into three parts. Start grating it in the egg whites mixture and gently fold it with it. You can also use a potato ricer to do the process.
When we grate the chilled almond paste into the prepared stiff egg white fluff, we create pockets in the mixture. If you fold it gently without breaking the shreds too much, the final result will be a feather-light macaroon and when it's pulled apart you will see its hairy kinda structure.
Quickly scoop the batter on a parchment-lined tray. Spacing them 2 inches apart. Dust with cocoa, and confectioner sugar, or top with almond slices.
Bake in a 350 F preheated oven for 16 minutes, one tray at a time. After removing them from the oven, leave them undisturbed for five to eight minutes. Then transfer to a serving platter to cool further. Store them in an airtight container for days ahead to enjoy.
May it be healthy for you, enjoy!
