Sunday, April 19, 2015

Easy French Macarons


The quest has been fulfilled! I have successfully made a delicious batch of French Macarons!

Now, how could a simple girl like me make such a sweet delicate cookie

Of, course I watched a million videos on how to bake french macarons, and read multiple recipes on how to achieve that delicate stiff peak in your delicious meringue. I thought it might take a lot of trial and error, but I mastered them on my first try! Even though it did take me a long time to bake these sweet treats, granted it was my first trial, it was so worth it.

To start, you need to start whipping your egg whites. Make sure your egg whites are at room temperature, this aides in having a better consistency. Now, start whipping! I used a lovely pink Kitchen Aid mixer that I borrowed from my mother-in-law, and it was a breeze. I added the egg whites and started the mixer on low and gradually increased the speed to medium.
From there, start adding your granulated sugar 1 TBS at a time once the eggs start to foam.
What the mixer does is break down the proteins in the egg so that it starts to whip!
Now sift your almond meal and powdered sugar through a sifter to combine them and get rid of any large chunks of almond or sugar.

Once your meringue has huge stiff peaks, add in half of your dry mixture and combine, then add in the other half once the first half is almost completely combined. You want to fold in the mixture by hand by using a scraping motion along the bottom of the bowl and along the sides of the bowl.

Mix until the batter is consistant, and it falls off the spoon in a ribbon-like motion and settles back into the batter within about 20 seconds.

Once this is mixed, fill your piping bag and pipe circles onto your baking sheets. It is important that your baking sheets be lined with Parchment paper so that they do not stick! (You can also use on of those special non-stick pans if you want!)

(Before banging them on the counter)

Now... this is important. You want to bang the pans on the counter top a lot.. I mean a lot. You must remove the air bubbles from the cookies, if you don't, they will crack and they won't be beautiful, smooth macarons!

(After banging them on the counter)

Another really important key in the macarons is they need to form a film on the top of the cookie before they are baked. I set my cookies out on the counter for about 35 minutes with the ceiling fan on high so that when i toughed them with my fingertip, they were not tacky. This is necessary to do if you want your cookie to have those beautiful feet around the edges.

I took this time to make some delicious buttercream fillings. I made a pistachio buttercream, and a sweet vanilla buttercream with rainbow sprinkles thrown into the mix.

Bake for about 10 minutes in a preheated oven at 300 degrees Fahrenheit.
If you push on the cookie and it "wobbles" it isn't finished yet. Put the cookies back in the oven for about a minute and keep a close eye on them, they tend to brown very easily.

All out of the oven with those beautiful bubbly feet!

Let the cookies cool completely before removing them from the parchment paper.
Pipe in your fillings and Viola! Delicious macarons are ready for munching!

A quick tip, filled macarons taste better the next day after they have had time to soften in the refrigerator over night in a sealed container.


Happy Macaron-ing!

Ta Ta!

Here is the link to the recipe I followed!

Basic recipe for French meringue macarons
Makes 35-40 whole macarons
-100 gr (1 1/8 cup) ground almonds (make sure to grind more than 100 grams/1 1/8 cup)
-100-110 gr (3/8 cup) egg whites (about 3 egg whites), aged 1 day at room temperature covered with clingfilm
-200 gr (1 1/2 cup) powdered sugar
-4 tablespoons (about 45 gr) granulated sugar

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