My very close friend and colleague Elsa Flores, a Baja pastry chef, shared this recipe with me. It’s a wonderful fusion of one very Mexican ingredient, amaranth, with one very French dessert, macaroons. Be sure to let the raw macaroons rest after they are piped. This will dry out the tops and will result in a shinier and perfectly puffed macaroon.

　　

Ingredients

makes 2 dozen

　　1 1/2 cups ground blanched almonds

　　2 1/2 cups powdered sugar

　　3 large egg whites

　　2 tablespoons granulated sugar

　　1/4 teaspoon cream of tartar

　　1/2 cup amaranth seeds (see page 202)

　　

Step 1

Preheat the oven to 200°F. Line a baking sheet with parchment paper.

　　

Step 2

Combine the ground almonds and powdered sugar in a food processor, and process until the mixture is very fine.

　　

Step 3

Using an electric mixer, whip the egg whites in a large bowl until foamy. With the machine running, gradually beat in the granulated sugar. Add the cream of tartar and whip to form stiff peaks. Sift the ground almond mixture over the beaten egg whites, and use a rubber spatula to carefully fold it in.

　　

Step 4

Using a pastry bag fitted with a 1/2-inch-diameter tip, pipe 1-inch rounds (they will expand slightly) 1 1/2 inches apart on the prepared baking sheet. Sprinkle the tops of the macaroons with the amaranth seeds. Let the uncooked macaroons stand at room temperature for 15 minutes.

　　

Step 5

Bake the macaroons for 10 minutes. Then rotate the baking sheet and bake for 12 minutes longer, or until the macaroons are puffed and the tops appear dry (macaroons should be crisp on the outside and chewy on the inside). Let the macaroons cool on the baking sheet for 15 minutes before removing them from the parchment. Store in an airtight container at room temperature for up to 2 days.

　　Fresh Mexico