Julia Child’S Macaroons

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Servings: 36 Difficulty: Advanced
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Classic almond macaroons with a crisp exterior and chewy interior
Julia Child's Macaroons recipe image
Julia Child's Macaroons recipe image
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Julia Child’S Macaroons

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 36 Calories: 1388.1

Description

These classic macaroons, inspired by Julia Child, offer a delightful contrast of textures with a crisp, golden shell and a soft, chewy center. Made with high-quality almond paste, sugar, and egg whites, they deliver a rich, nutty flavor that is both elegant and comforting. The subtle hint of almond extract enhances the natural sweetness, making them a perfect treat for afternoon tea or as a festive addition to holiday cookie platters. Simple to prepare yet impressive in appearance, these macaroons are a timeless dessert that pairs beautifully with coffee or tea.

Ingredients

Directions

  1. Cut the almond paste into 1/2-inch pieces.
  2. Process the almond paste pieces on and off in a food processor until the texture resembles brown sugar.
  3. Add the sugar to the processor and blend until well combined.
  4. Add the almond extract, salt, and 1/4 cup of egg whites.
  5. Process until the mixture is smooth and no lumps remain.
  6. Check the consistency; the dough should not be stiff but should hold its mass on an inverted spoon.
  7. Transfer the mixture to a bowl and beat with a wooden spoon until creamy and flexible.
  8. Line cookie sheets with brown paper or parchment paper.
  9. Drop small blobs of the dough onto the prepared sheets, leaving ample room between them as they will spread.
  10. Gently smooth the tops of the macaroons with a spatula or spoon.
  11. Preheat the oven to 325&# 194;°F (165ðC).
  12. Bake the macaroons for 20-30 minutes, switching the position of the cookie sheets halfway through baking to ensure even browning.
  13. Bake until the macaroons are lightly golden brown and have a crisp crust.
  14. Allow the macaroons to cool completely on the paper.
  15. Once cool, turn the paper upside down and dampen the back slightly to release the macaroons.
  16. Place the macaroons on a wire rack to dry for an additional 30 minutes.

Nutrition Facts

Servings 36

Amount Per Serving
Calories 1388.1kcal
% Daily Value *
Total Fat 100.0g154%
Saturated Fat 7.0g35%
Cholesterol 0.0mg0%
Sodium 97554.2mg4065%
Total Carbohydrate 80.2g27%
Dietary Fiber 22.0g88%
Sugars 68.2g
Protein 44.8g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a crispier shell and softer interior, you can add up to 3/8 cup of egg whites total. Adjust based on desired texture.

Optional: Decorate each macaroon with a sliver of glacéed cherry before baking for a festive touch.

Store macaroons in an airtight container at room temperature for up to one week, or freeze for longer storage.

If using parchment paper instead of brown paper, no dampening is needed to release the macaroons.

Keywords: almond, baking, blending, childs, dessert, extract, international, julia, macaroons, paste, salt, sugar, title, vegan, whites
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