French sweet delicacy, macarons (Healdsburg, CA)

French sweet delicacy, macarons (Healdsburg, CA)

Ok, so I am a macaron addict. Every time I go to a bakery to get a surprise treat “for my son,” I convenientely get a few hundred macarons for myself. This delicious, light and luxurious baked good is gluten free and the perfect amount of sweet to curb any sugar craving.

My favorite bakery to dart into is Moustache Bakery in Healdsburg, one of the cutest little towns in the Sonoma Wine Valley. Moustache Bakery not only has fantastic macarons, they offer gluten-free cupcakes and cakes….plus really good coffee.

So, this is one of my favorite bakeries to discover in the wine country. So go there!

And if you can’t go there, here’s how you can make them at home. This recipe was taken verbatim from Daniel Tang’s recipe as it appeared on Food Network.

 

Macarons
Yields 10
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Prep Time
15 min
Cook Time
15 min
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
15 min
Total Time
1 hr 15 min
128 calories
26 g
0 g
3 g
2 g
0 g
39 g
17 g
21 g
0 g
2 g
Nutrition Facts
Serving Size
39g
Yields
10
Amount Per Serving
Calories 128
Calories from Fat 21
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 17mg
1%
Total Carbohydrates 26g
9%
Dietary Fiber 0g
0%
Sugars 21g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/3 cups powdered sugar
  2. 2/3 cups almond flour
  3. 3 egg whites, at room temperature
  4. 1/4 cup sugar
  5. Chocolate ganache, for filling
  6. Jam, for filling
Instructions
  1. Sift the powdered sugar and almond flour together.
  2. Using a hand mixer, whip the egg whites on low speed until frothy.
  3. Gradually add the sugar, and then whip on high speed until stiff peaks form. The egg whites should be glossy and thick.
  4. Fold half of the almond mixture into the egg whites and then add the rest.
  5. Fold the mixture 15 to 20 times; the batter will be thick and fall slowly when dripped from the spatula.
  6. Pipe 1-inch circles onto baking sheets lined with silicon mats or parchment paper.
  7. Let rest until a skin forms on top and is dry to the touch, 15 to 30 minutes.
  8. Preheat the oven to 350 degrees F.
  9. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time. (If you are baking two sheets at a time, the bottom and top sheets should be rotated to prevent over browning on the bottom. If only baking one sheet at a time, bake on the bottom rack first for 5 minutes with an empty sheet on top. After 5 minutes, rotate the sheet and move the bottom sheet to the top and the top sheet to the bottom.)
  10. You will know the macarons are done when you can touch them and the top of the macaron is set does not slide around under your finger. (The macarons must be set before you take them out of the oven. If the macaron tops slide, put them back in the oven on the middle rack for another 2 minutes.)
  11. Let them cool for about 10 minutes on the baking sheet and then take them off.
  12. Fill as desired with your favorite chocolate ganache, jams, or whatever creative fillings you can think of!
beta
calories
128
fat
3g
protein
2g
carbs
26g
more
Adapted from Daniel Tang, Sugar Philly
Gluten-Free Food Crawl http://www.gffoodcrawl.com/


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