2021 Tour de France - Stage 20: Libourne to Saint-Émilion
After the long and involved slog of making sweetbreads for yesterday’s stage, today’s installment was a welcomed relief. These small, light, crispy and airy macaroons are a staple in St. Émilion. More importantly, these cookies whip up in just about the same time it takes a world-class cyclist to finish today’s final time-trial stage. I found the recipe for these cookies from Mardi Michels’ blog. She is a contributor to Jamie Oliver and Food Network Canada, teaches French for a living (including cooking classes twice-a-week) and also authored an intriguing cookbook: In the French Kitchen with Kids. I may have to get a copy and try some things out with my girls. As you all know, I am no baker. But, even I couldn’t bungle these. I would recommend getting a pastry bag and using a legit tip, not the shortcut method of using a ziplock back as I list below. But, if your only concern is quick, easy, and tasty, the ziplock bag is your helpful friend as you can just chuck it in the trash afterwards.
Somewhat Saint Emilion Macaroon from Eat. Live. Travel. Write., Mardi Michel
150g Almond Meal (Almond Flour)
170g granulated sugar
3 large egg whites
Confectioner’s sugar (for dusting)
Heat the oven to 300 degrees, positioning the racks in the upper and lower thirds. Line 2 baking sheets with parchment paper (or silicon mats). If using a pastry bag, fit it with a plain tip.
In a medium bowl, combine the almond flour and granulated sugar. Whisk to combine and break up any clumps.
In a medium metal mixing bowl, whip up the egg whites with a hand mixer until soft peaks form. Using a rubber spatula, mix the dry ingredients into the egg whites until fully incorporated. Pour the contents into your pastry bag, or a large ziplock bag. If using the ziplock bag, cut off one corner about a 1/2 inch in length.
Pipe out the cookie batter into 1-inch rounds (I went a little too large on mine - these should be cute little cookies - do whatever you like). Dust the cookies with some confectioner’s sugar.
Place the cookie sheets in the oven and bake for about 25 minutes, turning and rotating the cookie sheets halfway through baking.
The cookies are done when they brown around the edges. Remove from the oven and let sit on the pan for about a minute, then using a flat spatula, transfer the cookies to cooling racks. Allow them to cool fully so they crisp up, about 20 minutes.
Dust with some more confectioner’s sugar prior to serving.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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