 | Mandarin Tangerine Macarons2 1/2 dozen cookies Adapted from Espresso-Blackberry macarons, Gourmet, September 2008 |
| For the Macarons: | |
| • | 2 tsp. The Perfect Purée Mandarin/Tangerine Concentrate, thawed |
| • | 3 oz. almond flour |
| • | 1 1/2 cup unsweetened grated dried coconut |
| • | 1 1/2 cups confectioners sugar |
| • | 3 large egg whites, at room temperature |
| • | 1/4 tsp. salt |
| • | 3 tbsp. granulated sugar |
| Method: | |
| 1. | Place almond flour, coconut and confectioners sugar in a food processor. Combine until powdery, about 30 seconds. |
| 2. | Sift through a medium-mesh sieve into a large bowl. |
| 3. | Beat egg whites with salt in a separate bowl with an electric mixer at medium speed until they just hold soft peaks. |
| 4. | Beat in the Mandarin/Tangerine Concentrate. |
| 5. | Beat in the granulated sugar, a little at a time. |
| 6. | Increase speed to high and beat until meringue holds stiff, glossy peaks, about 1 minute. |
| 7. | Fold meringue into almond mixture with a rubber spatula until completely incorporated. (Meringue will deflate and batter will be loose.) |
| 8. | Put batter into a piping bag with a 3/8 plain tip or a qt. sized sealable bag with a corner snipped off (½ of the batter at a time) and pipe 1 1/2” wide mounds of batter onto a parchment lined baking sheet about 1” apart. |
| 9. | Let macarons stand, uncovered, at room temperature until a light crust forms, about 20-30 minutes. |
| 10. | Preheat the oven to 300°F, with racks in the upper and lower thirds. |
| 11. | Bake macarons until crisp and interior does not give easily when gently pressed. |
| 12. | Remove from oven and allow to cool completely. |
| 13. | Loosen macarons from parchment with offset spatula (they will be fragile). |
| Mandarin/Tangerine Curd: | |
| • | 1/3 cup The Perfect Purée Mandarin/Tangerine Concentrate, thawed |
| • | 1/3 cup sugar |
| • | 3 large eggs |
| • | Pinch of salt |
| • | 1/2 stick unsalted butter, cut into pieces |
| Method: | |
| 1. | Whisk together Mandarin/Tangerine Concentrate, the sugar, egg yolks and salt in a heavy saucepan. |
| 2. | Add the butter. |
| 3. | Bring to a simmer over medium-low heat, whisking. |
| 4. | Simmer, whisking constantly, until curd is thick, 1-2 minutes. |
| 5. | Cool completely. |
| 6. | Transfer to a sealable bag. |
| 7. | Snip off a corner and pipe to fill macarons. |
| 8. | Sandwich flat sides of macarons together with curd. There will be curd left over. |