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Mandarin/Tangerine Macaroons

2 1/2 dozen cookies

Adapted from Espresso-Blackberry macarons, Gourmet, September 2008

For the Macaroons:
    • 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. Grind almond flour or almonds with coconut and confectioners sugar in a food processor until powdery, 30 seconds for almond flour, about 2 minutes for almonds.
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. Loosen macaroons 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 macaroons.
8. Sandwich flat sides of macaroons together with curd. There will be curd left over.
9. Let macaroons stand, uncovered, at room temperature until a light crust forms, 20-30 minutes.
9. Store finished macaroons in an airtight container at room temperature for two hours before eating to soften.
10. Meanwhile, preheat the oven to 300° F, with racks in the upper and lower thirds.
10. To store longer, wrap in plastic inside an airtight container and store refrigerated for up to two days or frozen for up to one month.
10. Bring to room temperature to serve.
11. Bake macaroons, switching sheets half way through, until crisp and interior does not give easily when gently pressed, 22-28 minutes total.
12. Cool completely on baking sheets on racks, about 30 minutes.