Local pastry extraordinaire, Amy Fry shared her French Macaron recipe with us and we put a Bellisari's twist on it just for you!
Thursday Recipe: French Macarons
90 grams egg whites at room temperature
25 grams super fine sugar
200 grams powdered sugar
110 grams finely ground almonds
Use three drops of gel food coloring for your favorite color(optional)
Sift the powdered sugar and almond together and set aside. In a clean metal bowl whisk egg whites till foamy and add the super fine sugar. Continue whipping until they become shiny and thick. Add any gel food coloring now. Incorporate the almond and powdered sugar mixture slowly with a spatula for 50-60 strokes. Test a small amount on a plate, if it doesn’t flatten keep folding. Transfer to a piping bag with round tip and pipe small circles on parchment lined baking trays. Let rest for 30-60 minutes. Preheat oven to 280 degrees. Bake for 15 minutes. Spread Bellisari’s Blistered Jalapeno & Fig Spread on the bottom of one macaron and top with another to make a sandwich.