jueves, 28 de enero de 2010

RETO DARING BAKERS ENERO.

Un día tarde lo siento... pero el trabajo en esta época es mucho, sin embargo me di un tiempito para poder terminar y presentar el reto.

Este reto se hicieron Barras Nanaimo Canadienses. ¿Qué qué fue lo que mas me gustó del reto? la verdad las galletas graham estuvieron muy buénaa.Hice las que no son libres de gluten y en casa gustaron mucho.

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

Posting Date: January 27, 2010

Notes for gluten-free Graham Wafers and Nanaimo Bars:

• Glutinous rice flour does not contain any gluten, as it is made from a type of rice called glutinous (or sweet) rice.
• The graham wafer dough is very sticky. Make sure you are flouring (with sweet rice flour) well, or the dough will be difficult to remove from the surface you roll it out on. Also be sure to keep it cold. You do not want the butter to melt.
• I chose these flours because of their availability. Tapioca starch/flour and sweet rice flour can often be found in Asian grocery stores, or in the Asian section of you grocery store. Sorghum can be slightly more difficult to find, but it can be replaced with brown rice flour, millet flour or other alternatives.
• In the Nanaimo Bars, it is very important that the chocolate be cool but still a liquid, otherwise the custard layer will melt, and it will mix with the chocolate, being difficult to spread. Allow the chocolate mixture to come to room temperature but not solidify before spreading the top layer on.

Variations allowed:
• Although I highly recommend using gluten-free flours, as the chemistry is very interesting and the end result can be amazing, you are allowed to use wheat.
• If making them gluten-free, no wheat, barley, rye, triticale, kamut, spelt, durum, semolina, or other gluten containing ingredients may be used. Removing those ingredients ensures it is safe for those with Celiac Disease and other health issues where gluten causes problems. If you do plan on serving this to someone on a gluten-free diet, also ensure no cross-contamination occurs.

Preparation time:
• Graham Wafers: 30 to 45 minutes total active prep, 2 ½ hours to overnight and 45 minutes inactive prep.
• Nanaimo Bars: 30 minutes.

Equipment required:
• Food Processor
• Bowls
• Parchment paper or silpats
• Cookie sheets
• Double boiler or pot and heatproof bowl
• 8 by 8 inch square pan
• Hand mixer or stand mixer (You may use a wooden spoon, but this makes it much easier!)
• Saucepan

For Gluten-Free Graham Wafers
Ingredients
1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
1/2 cup (65 g) (2.3 ounces) Sorghum Flour
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract

Directions:
1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

La receta que hice de las graham wafers se sacó de aquí:

http://www.101cookbooks.com/archives/000126.html

Muy buenas, delgaditas y crujientes.







Nanaimo Bars
Ingredients:

For Nanaimo Bars — Bottom Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

For Nanaimo Bars — Middle Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar

For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

Directions:
1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.





2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.


3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

miércoles, 23 de diciembre de 2009

Reto Daring Bakers de Diciembre.

Excelente opción para estas fechas el reto de este mes nada más y nada menos que hacer una casita de gengibre! =)

Puede parecer un reto muy laborioso pero si pones empeño en él sólo te lleva una tarde el hacerlo.

The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.

Este reto me encantó porque ademas podias hacerlo a tu gusto, del tamaño que quisieras, (mi casa es del tamaño de mi mano), todo tenia que ser comestible y mantenerse levantada la casita sin que se desplomara



Your house can be as big or as small as you'd like, but it MUST meet these requirements:

1. Everything needs to be edible - no glue or inner non-food supports allowed.

2. You must bake the gingerbread yourself, whichever recipe you choose. No graham cracker houses please!

3. You must use some sort of template. If you don't use ours, take a picture or link to what you do use in your final post. It doesn't have to be super technical - Anna didn't even measure hers, she just cut out shapes from parchment and made sure the edges matched up.See?

4. Your house must be able to stand on its own. If you want to go adding balconies with candy stick buttresses or whatever go right ahead, but the main house itself must be free-standing.
We feel that by having these simple ground rules in place but giving you the freedom to run with the challenge otherwise, anyone with a few hours of free time this month can tackle this. And if you have a bigger chunk of time, you can REALLY tackle it.

Preparation Time for Anna's Recipe: 10 minutes to mix the dough, 4-8 hours at least to chill it, then 5 minutes to roll, 10 to rest, and 10 to cut. Another 30 minutes to rest, if necessary. 25-30 minutes to bake, depending on the size of the pieces. I would estimate 2-4 hours to decorate, depending on how ornate you want to make everything. It could certainly take longer if you are doing a lot of intricate royal icing designs or making your own candies. Altogether, this will take 7-13 hours, including chilling time. But, as noted above, you can break this up over several days or even a couple weeks if the freezer is utilized.

Preparation Time for Y's Recipe: 5-10 minutes to mix the dough, 2 hours to chill, 5 minutes to roll, 10 to cut and 15 minutes to bake. Estimated 4-7 hours from start to finish including chilling.

Equipment Needed:

Stand or handheld electric mixer (not required but it will make mixing the dough a lot easier and faster)Plastic wrapRolling pinParchment paperBaking sheetsCardboard cake board or sheet of thick cardboardFoil, if desiredSmall saucepanSmall pastry brush (optional)Piping bag with small round tip, or paper cornets if you're comfortable with them

Anna's Recipe:Spicy Gingerbread Dough (from Good Housekeeping) http://www.goodhousekeeping.com/recipefinder/spicy-gingerbread-dough-157...

2 1/2 cups (500g) packed dark brown sugar

1 1/2 cups (360mL) heavy cream or whipping cream

1 1/4 cups (425g) molasses

9 1/2 cups (1663g) all-purpose flour

2 tablespoon(s) baking soda

1 tablespoon(s) ground ginger


Directions
1. In very large bowl, with wire whisk (or with an electric mixer), beat brown sugar, cream, and molasses until sugar lumps dissolve and mixture is smooth. In medium bowl, combine flour, baking soda, and ginger. With spoon, stir flour mixture into cream mixture in 3 additions until dough is too stiff to stir, then knead with hands until flour is incorporated and dough is smooth.
2. Divide dough into 4 equal portions; flatten each into a disk to speed chilling. Wrap each disk well with plastic wrap and refrigerate at least 4 hours or overnight, until dough is firm enough to roll.
3. Grease and flour large cookie sheets (17-inch by 14-inch/43x36cm)
4. Roll out dough, 1 disk at a time on each cookie sheet to about 3/16-inch thickness. (Placing 3/16-inch dowels or rulers on either side of dough to use as a guide will help roll dough to uniform thickness.)
5. Trim excess dough from cookie sheet; wrap and reserve in refrigerator. Chill rolled dough on cookie sheet in refrigerator or freezer at least 10 minutes or until firm enough to cut easily.
6. Preheat oven to 300 degrees F (149C)
7. Use chilled rolled dough, floured poster board patterns, and sharp paring knife to cut all house pieces on cookie sheet, making sure to leave at least 1 1/4 inches between pieces because dough will expand slightly during baking. Wrap and reserve trimmings in refrigerator. Combine and use trimmings as necessary to complete house and other decorative pieces. Cut and bake large pieces and small pieces separately.
8. Chill for 10 minutes before baking if the dough seems really soft after you cut it. This will discourage too much spreading/warping of the shapes you cut.
9. Bake 25 to 30 minutes, until pieces are firm to the touch. Do not overbake; pieces will be too crisp to trim to proper size.
10. Remove cookie sheet from oven. While house pieces are still warm, place poster-board patterns on top and use them as guides to trim shapes to match if necessary. Cool pieces completely before attempting to assemble the house.

Y's Recipe:Scandinavian Gingerbread (Pepparkakstuga)from The Great Scandinavian Baking Book by Beatrice Ojakangas http://astore.amazon.com/thedarkit-20/detail/0816634963

1 cup butter, room temperature [226g]

1 cup brown sugar, well packed [220g
2 tablespoons cinnamon

4 teaspoons ground ginger

3 teaspoons ground cloves

2 teaspoons baking soda
½ cup boiling water

5 cups all-purpose flour [875g]

1. In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.

2. Cut patterns for the house, making patterns for the roof, front walls, gabled walls, chimney and door out of cardboard.

3. Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place.

4. [I rolled out the dough on a floured bench, roughly 1/8 inch thick (which allows for fact that the dough puffs a little when baked), cut required shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.]

5. Preheat the oven to 375'F (190'C). Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.

Royal Icing:

1 large egg white

3 cups (330g) powdered sugar

1 teaspoon white vinegar

1 teaspoon almond extract

Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren't using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.





Simple Syrup:

2 cups (400g) sugar
Place in a small saucepan and heat until just boiling and the sugar dissolves. Dredge or brush the edges of the pieces to glue them together. If the syrup crystallizes, remake it.



martes, 27 de octubre de 2009

Reto de Octubre : Macarrones.

Estreno este nuevo blog, dedicado únicamente a los retos Daring Bakers.

El reto de este mes se trató de hacer macarrones. Yo tenía algo de miedo hacerlos porque tiene su chiste y paciencia elaborarlos desde usar claras de huevo de días anteriores, reposar los macarrones formados, incorporar la mezcla con cuidado,hornear a una temperatura adecuada etc, y bueno coincidía con que mi mamá había guardado unas claras días atras , esto ayuda a que se evapore el agua presente en ellas y se facilite la elaboración de los macarrones. Yo creo que uno de los sabores clave en los macarrones es el sabor del relleno, y los sabores de los rellenos que pueden llevar son muchisimos, mermelada, ganache, cafe, nutella, chocolate, fresa,lichi,kiwi, té verde, naranja, moka, frambuesa, lavanda,mango, mandarina etc etc.
No son los macarrones de Pierre Herme, pero para ser mis primeros macarrones me encantaron y su sabor ni hablar deliciosos los hice con relleno de fresa y limón.

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

THE DARING COOKS OCTOBER 2009 CHALLENGE: MACAROONS

Introduction: Unless you’ve been frozen in permafrost for the past five years, you’ve likely noticed that cupcake bakeries have popped up all over like iced mushrooms. Knock one down, and three take its place. Much has been made about not only the cupcake’s popularity, but also its incipient demise as the sweet du jour. Since we seem to be a culture intent on the next sensation, pundits, food enthusiasts and bloggers have all wondered what this sensation might be. More than a few have suggested that French-style macaroons (called macarons in France) might supplant the cupcake. This may or may not come to pass, but the basic premise of the French macaroon is pretty damned tasty.

In the United States, the term “macaroon” generally refers to a cookie made primarily of coconut. But European macaroons are based on either ground almonds or almond paste, combined with sugar and egg whites. The texture can run from chewy, crunchy or a combination of the two. Frequently, two macaroons are sandwiched together with ganache, buttercream or jam, which can cause the cookies to become more chewy. The flavor possibilities and combinations are nigh endless, allowing infinitely customizable permutations.

Famed purveyors of the French macaroon include the legendary Ladurée (http://www.laduree.fr/index_en.htm) and Pierre Hermé (http://www.pierreherme.com/index.cgi?cwsid=7450phAC194316ph5211130) in Paris, Paulette Macarons (http://www.paulettemacarons.com/) and Jin Patisserie (http://www.jinpatisserie.com/) in Los Angeles, and La Maison du Chocolat worldwide (http://www.lamaisonduchocolat.com/en/index.php#/home/undefined/1). This is by no means a complete listing of patisseries and bakeries that sell macaroons. If you want to check if any bakeries near you sell French macaroons, here’s a good place to start: http://www.seriouseats.com/2007/10/where-to-find-macarons-new-york-city-....

French macaroons are notorious for being difficult to master. Type in “macaroon,” “French macaroon” or “macaron” in your search engine of choice, and you will be inundated not only with bakeries offering these tasty little cookies, but scores and even hundreds of blogs all attempting to find the perfect recipe, the perfect technique. Which one is right? Which captures the perfect essence of macaroons? The answer is all of them and none of them. Macaroons are highly subjective, the subject of passionate, almost Talmudic study and debate. Chewy? Crisp? Age your egg whites? Ground the nuts or use nut meal or nut flour? Cooked sugar syrup, or confectioners’ sugar? In the words of a therapist, what do you think is the ideal macaroon? The answer lies within you.

Will French macaroon supplant the cupcake as the next sweet trend? There’s no way to know. I couldn’t have predicted the resurgence of leggings, yet here they are.

Recipe Source: I’ve tried many, many recipes, and have discovered that my favorite macaroon recipe comes from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern. They have given me the most consistent results and so, for everyone’s delectation, I present to you an adaptation of Ms. Fleming’s recipe.

Posting Date: Posting date is October 27, 2009.

Note: Macaroon making is somewhat labor intensive, yet simultaneously less difficult than you think it will be. One thing you must do is have your egg whites at room temperature. This ensures they beat up properly, as texture is an integral component to macaroons. You will be piping the batter onto parchment paper or nonstick liners, and some home bakers use stencils to make sure their macaroons are uniform in size. It’s your choice.

Be aware that you are beating your egg whites first to soft peaks. Soft peaks means that the peaks of the meringue curl over when you lift up the beaters. After you add the granulated sugar to the soft peak meringue, you will beat the mixture to stiff peaks, which, true to their name, stand straight up. Be careful not to overbeat your eggs.

You will also be folding the nut flour into the meringue. As with most recipes when you combine something with beaten egg whites, be gentle in your mixing to keep the egg whites light.

Some recipes call for drying the piped macaroons on the counter prior to baking for 30 minutes to an hour. This recipe stipulates that you bake the macaroons at a low temperature for 5 minutes, then take them out of the oven, raising the temperature, and baking them for an additional 7 to 8 minutes. Drying is necessary to get the trademark “feet” on your macaroons. Experiment to find the best technique for you.

If you plan on using parchment paper rather than nonstick pan liners, be careful when removing the macaroons from the paper, as they can stick and are very delicate. Some recipes suggest lifting up a corner of the paper and letting a drop of water fall onto the hot baking sheet, thus producing steam, which helps the macaroons release.

Variations allowed: Fleming’s recipe calls for almond flour, but you can grind the nuts yourself if you are feeling ambitious or can’t get a hold of almond flour. (It is available at many online sources, however.) If you do grind the nuts yourself, be sure to add at least a cup of the powdered sugar with the nuts before grinding. This keeps them from turning into almond butter. Grind the nuts as fine as possible in your food processor. Maida Heatter suggests grinding nuts for at least 60 seconds, or longer than you think you need. They need to be extremely fine—powdery, in fact, like flour. If using almonds, try and hunt down blanched or skinned almonds. This helps with the texture and color. You might also consider toasting your nuts ahead of time and rubbing off the skins in some clean toweling.

If you’d like to use a different nut besides almonds, you are welcome to substitute them. Hazelnuts or pecans are good substitutes, but feel free to experiment with others. Our own Helen, of Tartlette fame, suggests that if you do want to use a different nut other than almonds, to have half almond, half other nut, as almonds are drier than other nuts and help again with that all-important texture. If you have a nut allergy, you can make nutless meringue cookies sandwiched with a filling, but it would be great if you could attempt to obtain the size and shape of standard macaroons.

Flavor variations are, as I said, infinite. In Fleming’s original recipe, she calls for adding vanilla bean seeds to the granulated sugar, and folds in the zest of a lemon to make lemon macaroons. You can add cocoa powder, instant coffee or espresso powder, green tea powder, fruit zests. You can tint the batter (Helen again suggests using powdered food coloring to keep from adding too much moisture to the batter). The same goes for fillings—anything goes. Ganache, buttercream, jam, caramel, custard. Here in L.A., there is place called Milk (http://www.themilkshop.com/) that bakes extra large macaroons and makes them into delicious ice cream sandwiches. You must make at least one filling, preferably from scratch, but what that filling will be is entirely up to you.

An important note about coloring and flavoring: liquid food coloring can be used, but be cautious! Use 1-3 drops maximum, otherwise, according to Helen, it increases the moisture in the batter, and that can ruin the macaroons. She suggests one trick: mix the liquid color with the almonds and powdered sugar and to let that air dry for a couple of hours. This reduced the moisture a little bit. If you use more than 3 drops of food coloring, you’re going to have a disaster. That means using fruit puree is out. One way to flavor the macaroons is to use 1-2 teaspoons of citrus zest, 1-2 teaspoons of matcha (green tea powder), or 1-2 teaspoons of herbs or freeze-dried fruit powders. If you want savory macaroons, you can try 1 teaspoon of saffron or other savory dry flavorings. If you want to use powdered color, Helen says that up to 1 tablespoon is a safe amount.

To summarize:

Mandatory:
-Make Claudia Fleming’s recipe for macaroons
-Fill and sandwich the macaroons

Optional:
-Flavor variations and decoration
-If you have a nut allergy, find a good nutless meringue cookie recipe but you must make them into cookie sandwiches with some kind of filling

If you are vegan, I don’t know what you can use as an egg substitute. Suggestions are welcome.

Preparation time: Not taking into account the amount of time it takes for you to bring your egg whites to room temperature, the whole baking process, including making the batter, piping and baking will probably take you about an hour to an hour and a half. How long it takes to make your filling is dependent on what you choose to make.

Actual baking time: 12 minutes total, plus a few minutes to get your oven from 200°F to 375°F.

Equipment required:
• Electric mixer, preferably a stand mixer with a whisk attachment
• Rubber spatula
• Baking sheets
• Parchment paper or nonstick liners
• Pastry bag (can be disposable)
• Plain half-inch pastry bag tip
• Sifter or sieve
• If you don’t have a pastry bag and/or tips, you can use a Ziploc bag with the corner snipped off
• Oven
• Cooling rack
• Thin-bladed spatula for removing the macaroons from the baking sheets
• Food processor or nut grinder, if grinding your own nuts (ouch!)

Ingredients
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)

Directions:

1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.

4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).


6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.


7. Cool on a rack before filling.



Yield: 10 dozen. Ami's note: My yield was much smaller than this. I produced about two dozen filled macaroons.