{"id":1609,"date":"2017-12-20T14:33:59","date_gmt":"2017-12-20T14:33:59","guid":{"rendered":"http:\/\/localhost:8800\/?cp_recipe=basic-french-macarons"},"modified":"2017-12-20T14:33:59","modified_gmt":"2017-12-20T14:33:59","slug":"basic-french-macarons","status":"publish","type":"cp_recipe","link":"https:\/\/www.czbakery.com\/index.php\/recipes\/basic-french-macarons\/","title":{"rendered":"Basic French Macarons"},"content":{"rendered":"

Ingredients<\/h2>\n
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⅔<\/span> cup<\/span> sliced blanched almonds<\/span><\/div>\n
2<\/span> <\/span> egg whites, room temperature<\/span><\/div>\n
1<\/span> cup<\/span> onfectioners’ sugar<\/span><\/div>\n
Jam or other filling<\/span><\/div>\n
¼<\/span> kg<\/span> granulated sugar<\/span><\/div>\n<\/div>\n

Directions<\/h2>\n
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Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners’ sugar; process until combined, about 1 minute.<\/p>\n<\/div>\n<\/div>\n

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Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.<\/p>\n<\/div>\n<\/div>\n

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Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.<\/p>\n<\/div>\n<\/div>\n

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Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.<\/p>\n<\/div>\n<\/div>\n

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Rest a pastry bag fitted with a 3\/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.<\/p>\n<\/div>\n<\/div>\n

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With piping tip 1\/2 inch above sheet, pipe batter into a 3\/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.<\/p>\n<\/div>\n<\/div>\n

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Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":947,"comment_status":"open","ping_status":"closed","template":"","_links":{"self":[{"href":"https:\/\/www.czbakery.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe\/1609"}],"collection":[{"href":"https:\/\/www.czbakery.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/www.czbakery.com\/index.php\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.czbakery.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.czbakery.com\/index.php\/wp-json\/wp\/v2\/comments?post=1609"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.czbakery.com\/index.php\/wp-json\/wp\/v2\/media\/947"}],"wp:attachment":[{"href":"https:\/\/www.czbakery.com\/index.php\/wp-json\/wp\/v2\/media?parent=1609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}