I always make Alfajores (Peruvian Christmas cookies) on Valentine’s day, but this year I wanted to add something that I’ve always been a bit intimidated to make: French Macarons. I still made the Alfajores, but why make one kind of cookie when you can make two… or three. I scoured countless recipes and read through every possible method before deciding how I wanted to make mine. I made two kinds: plain and chocolate, and I filled them both with a Swiss buttercream frosting. To say that they were a hit would be putting it mildly. Oh, and did I mention that they’re gluten-free? I hope you like the recipes for the Macarons (I’ll post the Alfajores another day).

 Basic Macaron Cookies:

Adapted from Serious Eats

Ingredients

• 225 grams powdered sugar
• 125 grams ground almonds
• 110 grams egg whites, aged for at least 48 hours in the refrigerator and brought to room temperature
• 30 grams granulated sugar
• Pinch of salt

Directions

1. Line cookie sheets with parchment paper. Using a pencil, draw one inch circles about 1 inch apart (I actually may have left even less space). Flip the sheets over and return to baking sheets. Set aside.
2. Heat Oven to 325 degrees Fahrenheit.
3. Sift almond flour and powdered sugar into a medium sized bowl and set aside.
4. In the bowl of an electric mixer, beat egg whites on medium speed until they start to foam. Add in the sugar and increase the speed to high. Continue beating on high until stiff, shiny peaks form.
5. Gently fold the almond flour/powdered sugar mixture into the egg whites until the mixture is just incorporated and you can see no egg whites.
6. Transfer the batter into a piping bag fitted with a large, round tip, and pipe the batter onto the cookie sheets, using the templates as a guide.
7. Set aside for 1 hour so that a “skin” can form on the cookies.
8. Using a wooden spoon to keep the oven door slightly ajar, bake at 325 degrees Fahrenheit for 10 minutes.
9. Remove from oven and allow to cool completely on cookie sheets.
10. Spread about ½ teaspoon of filling onto a cookie and then sandwich together with one that is similar in size. Continue until all cookies have been filled.
11. Refrigerate for 2 hours or longer so that flavors can meld. Bring to room temperature before serving.

Chocolate Macaron Cookies:

Adapted from Serious Eats

Ingredients

• 200 grams powdered sugar
• 125 grams ground almonds
• 25 grams cocoa powder
• 110 grams egg whites, aged for at least 48 hours in the refrigerator and brought to room temperature
• 30 grams granulated sugar
• Pinch of salt

Directions

1. Line cookie sheets with parchment paper. Using a pencil, draw one inch circles about 1 inch apart (I actually may have left even less space). Flip the sheets over and return to baking sheets. Set aside.
2. Heat Oven to 325 degrees Fahrenheit.
3. Sift almond flour, cocoa powder and powdered sugar into a medium sized bowl and set aside.
4. In the bowl of an electric mixer, beat egg whites on medium speed until they start to foam. Add in the sugar and increase the speed to high. Continue beating on high until stiff, shiny peaks form.
5. Gently fold the almond flour mixture into the egg whites until the mixture is just incorporated and you can see no egg whites.
6. Transfer the batter into a piping bag fitted with a large, round tip, and pipe the batter onto the cookie sheets, using the templates as a guide.
7. Set aside for 1 hour so that a “skin” can form on the cookies.
8. Using a wooden spoon to keep the oven door slightly ajar, bake at 325 degrees Fahrenheit for 10 minutes.
9. Remove from oven and allow to cool completely on cookie sheets.
10. Spread about ½ teaspoon of filling onto a cookie and then sandwich together with one that is similar in size. Continue until all cookies have been filled.
11. Refrigerate for 2 hours or longer so that flavors can meld.
12. Bring to room temperature before serving.

Swiss Buttercream Frosting

Adapted from Martha Stewart

Ingredients

• 3 large egg whites
• 1 cup sugar
• 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
• 1 teaspoon pure vanilla extract
• Gel Food Coloring (optional)

Directions

1. In the bowl of an electric mixer, whisk egg whites and sugar by hand.
2. Set mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels very warm (about 140 degrees F.) to the touch and sugar is dissolved, 3 to 5 minutes.
3. Transfer bowl to the electric mixer, and fit with the whisk attachment.
4. Beat on high speed until mixture is stiff and shiny, 3 to 5 minutes.
5. Add butter, one piece at a time, and continue mixing until butter is thoroughly incorporated.
6. Add food coloring until desired color is reached.