I can vividly remember the first time I had a Macaron. I was walking down this quaint street in Versailles and stopped at a little bakery. I can also picture the second time I ate a Macaron. Right in front of the Eiffel Tower as it's lights were sparkling in the sun-setting sky. I wondered how I had gone 20 something years without indulging in one of these scrumptious confections.
Recently, I decided to try my hand at them. I had read many different recipes and read over and over again that people had issues perfecting them. I really wanted them to turn out so I watched videos, read the recipe over and over again. I HAD to get them right the first time. I don't know if it was my ego, or I just wanted to stick a perfectly little Macaron in my mouth, but I was determined.
AND IT ACTUALLY PAID OFF!
Since the first batch I have experimented and tweaked things. Added Oreos, different extracts, colors, etc. So here are my tips that will help you succeed.
1. Measure everything in grams. It is way more exact than cups or ounces.
2. Let the Macarons rest after you pipe them until they develop a skin on them after. You should be able to touch the top without getting any on your finger.
3. Let them cool completely before taking off the pan.
Good luck and may the Macarons be ever in your flavor (of your choice!) ;)
FRENCH MACARONS
INGREDIENTS:
125 grams Ground Almond Flour, sifted
240 grams Powdered Sugar, sifted
74 grams Granulated Sugar
146 grams Fresh Egg Whites, room temperature
1 tsp Vanilla Extract
INSTRUCTIONS:
Prepare your baking sheet with a silicon baking mat. (I have some with little printed circles on them that make piping them so easy.)
Prepare your piping bag with a small round tip. (I like to place it in a large cup so it is easy to pour the mixture in.
Sift the flour and powdered sugar. (I like to sift it in the bowl on the kitchen scale)
Combing egg whites, granulated sugar, and vanilla in mixer.
Mix on low for 2 minutes (set a timer and roll with it!)
Mix on medium for 2 minutes.
Mix in high for 2 minutes.
Add food coloring and mix again on high until you have stiff peaks.
Add in your sifted dry ingredients and fold with a spatula until it begins to combine.
Then continue to mix until the mixture falls of the spatula in ribbons (continuous stream)
Pipe onto baking mat. (swirl into circle or shape and end with a little comma like motion.
After piping, pop any air bubbles with a toothpick. Once to pop the bubble then prick it again and it will fill in the hole.
Let Macarons sit for anywhere from 20 minutes to 2 hours. (It all depends on your climate. You want them to lose their shine and no batter to transfer when you touch them.
When they has developed the skins, preheat the oven to 285°F.
Bake the Macarons for 15-20 minutes.
Let Macarons cool completely before removing from pan.
Pipe a circle of filling on the outer rim of the bottom of the cookie then place matching sized cookie on top.
Enjoy!
Helpful Tips:
If making Chocolate Macarons, decrease Almond Flour to 114 grams and add 15 grams of Cocoa Powder with dry ingredients. Do the same if you are adding any flavoring powder such as ground up Oreos, ground up Biscoff cookies, Peanut Butter Powder, etc.
A few liquid flavors I have done are Lemon (put about 1 tsp of Lemon extract in), Almond (put about 3/4 tsp of Almond Extract in).
Filling:
My favorite filling, if it goes with the flavor is my chocolate frosting or a buttercream. You can also fill it with Nutella, Biscoff, Ganache, Jam, Fruit Curd, etc.