Trial and Error: Macarons!


So maybe it was a bit overzealous to try macarons after just learning how to bake cookies last week, but what’s Thanksgiving without a bit of a challenge, no? I must say though, it was quite a humbling experience. The results of Take 1 are laughable:

Check out the monster on the left. (And that would be take 3 on the right…) Oh, and never underestimate the power of food coloring! Same filling in both cookies. No joke.

This recipe is the result of intense research and recipe combining! Props to my little researcher/photographer, Angeline. (:

Feel free to do your own research and come up with your own recipe. Trial and error is the best way to learn what works for you and your oven. There are a plethora of blog posts out there on troubleshooting and tips. Also, feel free to use those creative juices to come up with flavors combos. Things I want to try in the future: cardamom with orange white chocolate filling, macha green tea and red bean filling, classic pistachio with buttercream filling, coffee and chocolate, mint and chocolate, the list goes on…

MACARON SHELLS (makes ~20 sandwiches)

  • 3/4 cups almond flour
  • 1 cup icing sugar (aka confectioner’s, icing, etc)
  • 1/4 cup fine granulated sugar
  • 1/4 cup egg whites (about 2 eggs)
  •  baking sheets and a pencil

INSTRUCTIONS:

  1. Preheat oven to 315F (too low heat = cracks, too high heat = bottoms will burn)
  2. On the paper side of the baking sheet, trace out 1 inch diameter circles, 2 inches apart. Flip over in a baking pan, waxy side up.
  3. Sift and measure out almond flour and powdered sugar into a separate bowl.
  4. In a stand mixer, beat egg whites on medium until foamy. Increase to high, and beat in granulated sugar slowly. Keep whipping until the mixture turns white, thickens, and forms stiff shiny peaks. Add food coloring while you whip.
  5. Remove bowl from stand mixer and SLOWLY fold in flour mixture into meringue. Sift in some flour mixture, and fold, sift in more flour, then fold, etc. Do NOT overmix. Should be about 50 folds total. Resulting mixture will be shiny, magma-like, and drop off spatula in a slow, viscous manner. Over beating will create a thinner consistency. Under beating will be too thick and paste-y. To be honest, I actually didn’t use all the flour. I simply added most of it until it reached the consistency I liked.
  6. Spoon into a plastic bag and cut off the tip, ~1/2 inch diameter. When piping, the mixture should flow out on its own without pressure.
  7. Bake for 11 minutes, rotating after 5 min, and occasionally propping the oven door open just a crack to let out any steam. Err on the side of a tad overcooked instead of undercooked. A crisp macaron shell will soften the next day as it melds with the filling.
  8. Set aside to cool, then fill. Now LEAVE THEM ALONE! Eat it the next day. I promise. It’s 10x better. Keep them in an airtight container at room temperature. Preferably somewhere out of sight. (:

MACARON FILLINGS:
(Berry + White Chocolate Ganache) 

  • 4 oz white chocolate
  • 1/4 cup cream
  • 1 tsp jam (strawberry, mixed berry, raspberry, what have you.)

Place chocolate piece in a small glass or metal and place over a small sauce pan of water. Heat water slowly up to a simmer and melt chocolate. Add cream slowly as it melts and mix in jam. Optional: add 1 drop of red food coloring for aesthetic effect. Set aside until shells are ready to be filled.

(Salted Caramel) 

  • 1/4 cup cream
  • 1/4 cup granulated sugar
  • 3/4 stick of butter
  • 1 pinch of salt

You will need two small sauce pans. In one pan, heat milk over medium low heat, just before it boils. In another pan, add sugar and melt over medium high heat. Let sugar caramelize into a deep brown color tehn remove from heat. Slowly pour in hot milk while mixing continuously. Let it cool a bit, then add butter in pieces while still mixing. Place in fridge and let it cool a bit. Remove from fridge then beat until mixture is smooth and creamy. Set aside until macaron shells are ready to be filled. Don’t re-refrigerate fillings. They get too cold and hard to use…


Props to Angeline the researcher/photographer, Gloria the architect, and Rich the dish-washer (and stand mixer contributor?)

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One Comment to “Trial and Error: Macarons!”

  1. Really not a bad first attempt! Not easy, so well done! 🙂

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