Many people think and have been told that macarons are one of the hardest things to make, and that they are so hard to get perfect and almost imposible to master. Although the oven temp is difficult to get perfect, and sometimes your macarons will just not rise but your not a real chef until you fail, and trust me I have failed. Once you master this recipe and you get everything perfect you will be so proud and go telling everyone you know how you know how to make macarons and everyone will be so impressed. I hope you try out this recipe, I think its a really impressing and great recipe! Remember baking is chemistry so follow the mesurments!
Serving: About 24 Macarons
Time: About 1 Hour
Baking time: 10 Minutes
Ingredients:
3 egg whites
1/4 white granulated sugar
1 2/3 confectioners sugar (powdered sugar)
1 cup of almond flour
Directions:
1. Grab a kitchenaid mixer and clean it with a LITTLE bit of white vinegar.
2. Prepare a baking sheet with a silicone baking mat, add 3 egg whites into the kitchenaid mixing bowl, start beating the egg whites at a low speed and slowly increase the speed.
3. Beat the egg whites until they are white and fluffy.
4. Slowly add in the white granulated sugar and mix in the egg whites and sugar until they are shiny and fluffy.
5. Sift the confectioners sugar into a SEPERATE bowl. MAKE SURE TO SIFT THE SUGAR!!
6. SIFT the almond flour into the same bowl as the confectioners sugar.
7. MAKE SURE TO DO THE FOLLOWING QUICKLY: Add the almond flour and confectioners sugar to the egg white mixture and with a spatula, fold the egg whites and the almond/sugar mixture together. Tip: make sure you do not press the egg whites you want to keep them nice and fluffy.
8. To test if the batter is ready, scoop a little bit into a small plastic bag with the corner cut off. Squeeze a tiny bit onto the silicone mat that you prepared earlier. If the batter spreads more than an inch and a half away, then add a tablespoon of almond flour and fold you batter 5 more times Keep testing until your batter spreads no more than an inch and a half.
9. Once your batter is the perfect consistency take a few minutes to practice the piping technique. Place your plastic bag about a centimeter away from your silicone baking mat, squeeze slightly until you think it is a good size.
10. Pipe your batter onto the mat and try your best to make the circles all the same size (it's ok if they aren't because you learn from mistakes).
11. Once your batter is piped, tap your baking sheet on a counter to get the air bubbles out.
12. Let your UNCOOKED macarons sit for 30 minutes until they form a thin film (you can LIGHTLY touch them) While they are sitting, preheat your oven to 285F or 140C.
13. Put macarons in oven for about 10 minutes.
14. Let them cool completely.
15. fill them with filling of choice, I have listed a few recipes bellow
Filling:
For macaron filling, the possibilities are endless, I am going to show you a few of my favorite quick and easy macaron fillings:
Chocolate:
Ingredients:
~ 1 cup Semi-Sweet Chocolate Chips OR White Chocolate Chips
~ 1/4 Whipping Cream
Fill a small pot with a little bit of water and put it on the stove, wait until it is on the peak of boiling and then set it to simmer.
Put a small glass bowl on top of the pot of water and add 1 cup of Semi-Sweet Chocolate Chips. With a spatula slowly mix the chocolate. When the chocolate chips start to melt add a little bit of whipping cream at a time. KEEP AN EYE ON THE CHOCOLATE SO IT DOESN'T CURDLE!
Turn the heat off and let your chocolate cool for a little bit. Then put the chocolate into a plastic bag and put it into the fridge for a few minutes so it can harden a little bit.
Then cut a corner off and pipe a little onto one half of a macaron and GENTLY press the two cookies together.
Almond:
~ Almond paste
~ Whipping Cream
Put a little bit of almond paste in the microwave for 30 seconds.
Add a little bit of cream and mix quickly.
Put the filling into a plastic bag and then cut a corner off and pipe a little onto one half of a macaron and GENTLY press the two cookies together.
Coconut:
~ Shredded coconut
~ Whipped cream
Simple: Add shredded coconut to whipped cream... Put the filling into a plastic bag and then cut a corner off and pipe a little onto one half of a macaron and GENTLY press the two cookies together.
Pistachio:
~Pistachio Paste
~ Heavy Whipping Cream
Put a little bit of pistachio paste in the microwave for 30 seconds.
Add a little bit of cream and mix quickly.
Put the filling into a plastic bag and then cut a corner off and pipe a little onto one half of a macaron and GENTLY press the two cookies together.
If you have any questions or comments feel free to email me at nycteenchef@gmail.com