Macarons

Pastry Chef Peyman Esfehani,

The Cottage Bakery

Chef/owner Peyman is the third owner of this Fort Garry bakery established in 1932. While bread still draws loyal and new customers, Peyman’s wide variety of pies, pastries and cookies make this a sought-after bakeshop today. Macarons delight with their satisfying soft center.

Ingredients

Macaron Shells

6 egg whites 

1 cup and 1 Tbsp fine sugar

2 cups and 1 Tbsp icing sugar

2 3/4 cups almond flour

food colouring (if desired)

Red Velvet Filling

1 1/2 cups butter, softened 

2 cups cream cheese

1 1/2 cups icing sugar

1 Tbsp lemon juice

Method

Macaron Shells

1.  Beat egg whites until foamy.
2.  Gradually add fine sugar and continue beating until egg whites hold soft peaks. 
3.  Sift icing sugar and almond flour in a separate bowl and quickly fold the flour mixture into the egg whites.
4.  Add food colouring if desired.
5.  Using a piping bag with a plain tip, pipe a small disk about 1 1/2” onto a baking tray lined with parchment paper.
6.  Lightly tap the baking tray to remove air bubbles.
7.  Let the piped cookies stand at room temperature for about an hour until they form a thin shell on top.
8.  Bake cookies at 290°F for about 11 – 13 minutes.
9.  Let cool completely before adding filling.

Red Velvet Filling

1.  Whip soft butter for a few minutes.
2.  Add icing sugar, lemon juice
   and cream cheese.
3.  Mix well, until filling is very smooth.
4.  Pair macaron cookies by size. Pipe one half with filling, and gently
   sandwich with other half.

Yield 3 dozen cookies