We all heard horror stories about how tricky macarons can be. Some have tried making them, failed and never tried again. Some kept trying until we got that perfect batch and did a little dance around the baking sheet.
Here I want to share a trusted recipe that I have been using for at least the last 6 years. Yeap, I started making them before they were everywhere, and before it was ‘cool’ to make macarons.
I remember the first time I made them and decided to bring them to a baby shower, they were colored blue with dark chocolate ganache, people had no idea what they were or what they were called. I heard someone call them, ‘those meringue things’. Most that saw my macarons said that they really didn’t think anything of them (because they just looked like two meringue cookies), until they tried ‘em. By the time the word spread that they were ‘French’ cookies, those that tried macarons first, made sure there was no more left for the rest that haven’t, well, at least it seemed like they did. [fb_button]
Originally, this was a recipe that Tartelette published in an online magazine, called Dessert Magazine. Since then, the magazine has become available by subscription only, but no worries, I have it saved and available for you, at no charge. [UPD. she actually has it here now]
An interesting fact – my dad does not appreciate meringue desserts in any shape or form, but his inner French awoke from deep slumber when he had a bite of macarons. Upon leaving my house, he left with his signature phrase, “can I have about a hundred of these ‘to go’?”. I love my dad’s sense of humor.
So if you haven’t tried your hand at macarons, do. There’s nothing to be afraid of. Just read the recipe and you will see.
- 100 grams aged egg whites
- 50 grams granulated sugar
- 100 grams almond flour|
- 200 grams confections sugar
- ¼ tsp food gel coloring (pink)
- Pinch of salt
- 1 stick butter
- ½ can condensed milk
- 1 tsp vanilla extract
- Pink gel coloring
- ½ cup Raspberries, split in half
To make Macarons
- Preheat oven to 300F.
- Line 2 jelly roll sheets with parchment paper or silpat.
- Prepare a piping bag with a ¼ inch round tip.
- Separate egg whites from egg yolks, being careful not to contaminate the whites with the yolks. Measure out 100 grams of egg whites (about 3 eggs), cover with plastic and let sit at room temperature overnight. OR – microwave for 20 seconds, in 5 second intervals, mixing after each stop.
- In a bowl of a food processor, combine 200 grams powdered sugar and 100 grams almond flour.
- Pulse to combine, about 20 seconds. Then pulverize for about 2-3 minutes.
- Start whipping the egg whites with a pinch of salt.
- Once foamy, slowly add the granulated sugar and whip until stiff peaks form.
- Add the food coloring. Mix to somewhat incorporate.
- Add ½ the powdered sugar mixture and with a very quick mixing motions, make about 5-6 swirls with a spoon, to slightly combine the meringue with the powdered sugar mixture.
- Add the other ½ of the dry ingredients and carefully fold it in until fully combined. Take care not to overmix. Stop when the batter falls in a thick ribbon and disappears in about 30 seconds.
- Fill the piping bag with batter and pipe out 1 inch circles, about 1.5 inches apart onto parchment paper.
- Rap the sheet against the table good 3-4 times to remove any trapped bubbles very important.
- Sprinkle whatever topping (sprinkles) you would like on top of each round.
- Slide the first sheet in the oven and bake for 10-12 minutes. Do the same with the second sheet once the first one is done.
- Let them cool. Carefully peel off the cookies by just lifting them up, or using a thin knife to slide right under each cookie to release it.
To make the Buttercream
- Whip room temperature butter, vanilla extract & the food coloring until fluffy (scrape the bottom of the bowl throughout the process), about 2-3 minutes.
- Slowly pour the condensed milk, with the mixer still running and stop, as soon as the condensed milk is incorporated.
- Fill a pastry bag, or a ziplock bag with cream.
- Pair each half of the cookie by size. Pipe a ‘ring’ of cream around the edge of the cookie, leaving space in the middle for the raspberry. Place ½ raspberry in the middle. Close with a matching (by size) half and press gently to stick the two halves together.
- Let the macarons sit in covered container, in the fridge overnight. Then, remove from the fridge and let come to room temperature before devouring 😀
NotesYou can leave the buttercream uncolored (well as macarons, for this matter), but I think they look better this way.
Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!
Thought I would share this video I found on YouTube, on how Laduree – probably the most famous French bakery in the world, makes their macarons.|