Wolfgang Puck CCDCM030 - Page 9

S
u
g
ar Dou
g
h
M
akes about 1 1/2
p
ounds or two 9-inch tart shells
IN
G
REDIENTS
2
1/3 cups cake or pastr
y
flour
1
/3 cup su
g
ar
1
/2
p
ound (2 sticks) unsalted butter, chilled, cut into small
p
ieces
2
egg
y
olks
1
or 2 tablespoons heav
y
cream
M
ETHO
D
1
.
I
n a food
p
rocessor fitted with the steel blade, combine the
fl
our and su
g
ar. Add the butter and process until the texture
re
s
e
m
b
l
e
s fin
e
m
ea
l.
2
.
I
n a small bowl, whisk together the yolks and 1 tablespoon o
f
the
c
ream. Scrape into the machine and process until a ball be
g
ins to
f
orm, using the additional tablespoon of cream, if necessar
y
. Remove
t
he dough
f
rom the machine, and on a lightly
fl
oured sur
f
ace, press
d
own into a circle. Wrap in plastic wrap and re
f
rigerate
f
or at least
1
h
our.
3
.
U
s
e
a
s n
eeded
.
R
ecipe courtesy Wo
lf
gang Puc
k
M
a
c
ar
oo
ns
IN
G
REDIENTS
1
/2 pound confectioner’s su
g
ar, about 1 7/8 cups
1
/4
p
ound almond meal, about 1 cu
p
1
/2 cup e
gg
whites, about 4 lar
g
e e
gg
whites
P
in
c
h
c
r
ea
m
o
f t
a
rt
a
r
1
1/2 ounces
g
ranulated su
g
ar, about 1/4 cup
5
drops red food colorin
g
METH
OD
1.
P
r
e
h
ea
t th
e
o
v
e
n t
o
3
2
5
°F.
2
.
M
eanwhile, si
f
t together the con
f
ectioner’s sugar and almond meal
d
irect
l
y into a me
d
ium mixing
b
ow
l
. Set asi
d
e.
3
.
I
n another bowl, beat the egg whites until foam
y
. Add the cream
o
f tartar and continue beating until the
y
form soft peaks when
t
he beaters are li
f
ted out. Continue beating while pouring in the
g
ranulated sugar in a steady stream; then, add the
f
ood coloring
a
nd continue beating until full
y
blended, about 30 seconds.
4
.
S
poon the mixture into a piping bag
fi
tted with the round tip. Pipe
th
e mixture into 1-inc
h
roun
d
s on a parc
h
ment paper-
l
ine
d
b
a
k
ing
s
heet. Put the sheet in the oven and bake
f
or 5 minutes; rotate the
s
heet 180 de
g
rees and bake for 7 minutes more, until the macaroons
a
r
e
firm.
5
.
R
emove the baking sheet
f
rom the oven and let the macaroons cool
b
efore transferrin
g
to an airti
g
ht container.
R
ecipe courtesy Wo
lf
gang Puc
k
M
akes a
b
out 3
d
oze
n
1
6
1
7