4. Fold 1/3 of the sugar/egg mixture into the almond flour/egg mixture and beat will to loosen the batter.
5. GENTLY BUT FIRMLY fold in remaining egg mixture – until batter “ribbons” off the spatula.
6. Divide, flavor and color batter. Put into pastry bags. Cut tip to approximately ¼”
Carefully pipe even sized circles of batter. Use a template if possible.
When pan is full….Firmly tap to release air bubbles.
Let set at least 20 minutes until surface is not sticky.
7. Bake at 310 degrees for 10 – 14 minutes. Let cool.
Fill as desired. Shelf life 5 days to 1 week Can be frozen
Kitchen Chemistry opened in the summer of 2010 as a bakery supply and education facility. Shortly after, in December of that same year, they began selling made from scratch cupcakes and other baked goods. The business grew, and Lisa was able to start making beautiful custom cakes.
In the summer of 2014 there was a devastating fire in the middle of the night in the kitchen area from a faulty piece of equipment, forcing the business to close it's doors for 9 months. In the spring of 2015, Kitchen Chemistry reopened with a new, much larger kitchen and completely new vision. While they no longer sell cake decorating supplies, they still offer workshops, birthday parties and private events! Now, with the help of a talented team of cake artists, Lisa is able to produce some of the most beautiful and delicious cakes in the Poconos.
Macaroons are a sophisticated, colorful dessert. We visit Kitchen Chemistry in Stroudsburg,
where Lisa Deemer teaches the basics of making macaroons.
French Macaroon Recipe by Kitchen Chemistry
1. Sift together: 2. Cook Sugar Mixture:
6.4 ounces Almond Flour 6.4 oz table sugar
6.4 ounces 10x sugar 1.6 ounces water
Add 2 egg whites and blend well, set aside Cook to 240 degrees
3. Take: 2 egg whites beaten until soft peaks form add ¼ teaspoon cream of tarter
Slowly pour hot sugar mixture into soft peaks - Beat until glossy white and stiff.
Kitchen Chemistry | 733 Main Street, Stroudsburg, PA 18360, USA | (570) 730-4944