Macarons
Today we tackle Macarons!! I almost threw in the towel I’m not going to lie… two days of endless dishes and failed attempts had me wondering why the heck I wanted to whip up these cute confections to begin with.
Have no fear I have found a fail proof recipe that yields consistent results!! There are a few little tips I’m going to list before we get started!
Tips:
- You need a digital scale… period don’t waste your time attempting without.
- Your egg whites need to be room temperature
- Make sure all your tools are oil free. I washed everything with vineagar and rinsed just to be safe.
- Weigh all your ingredients out before you get started.
- Use parchment paper or a silcone baking mat. I’ve tried both and yielded the same results, you must use one of the two!
So the secret to this fail proof recipe is using a Italian meringue. I tried the french meringue over and over all because I didn’t want to do the extra few steps….. I could have save a WHOLE freaking day if I would have just started with this method…. I lived and I learned but now you don’t have to hahahaha!
Step One:
Pulse your almond flour and icing sugar (fancy word for powdered sugar) in the food processor. You want this mixture to be as fine as possible so the tops of your cookies come out nice and smooth.
Then sift the mixture just to make sure you got all the lumps out.
Step Two:
Mix half of your egg whites (72g) into the sugar and almond mixture until it creates a paste. This is the time to add your food coloring. Cover with plastic wrap and set aside.
I use gel food coloring from Chefmaster or Americolor for nice and bright colors.
Step Three:
To make your simple syrup combine your water and sugar in a saucepan on medium high heat. As soon as your syrup reaches 230 degress F, begin whipping the remaining egg whites with a pinch of salt in your standing mixer on high.
Once the temperature reaches 240 degrees F and your egg whites have started to fluff up and form peaks, drizzle the syrup into the mixer as it continues to whip the egg whites.
*** Do not over whip your meringue or your macaroons will have hollow shells. Once your meringue has soft peaks, when you lift the beater out of the bowl they form a peak but the tips fall over, stop mixing. Another way to check the meringue is if you tip the bowl upside down it stays put.
Step Four:
This process is called macaronage. Fold 1/3 of the meringue into the flour mixture. Reference the video to see how to fold if you are unsure!
Then, add the remaining meringue and continue folding until the mixture ribbons off the spoon. If it falls off into clumps leaving v shapes into the batter, keep going. Once you can make a figure 8 without the batter breaking, you’re done. Be care don’t over mix!
Once you’ve achieved the right consistency fill your pipping bag with the batter. I use a 16 inch disposable piping bag with a small round tip. (Wilton 12 to be exact)
Step Five:
Now it’s time to pipe your macarons on to baking sheets.
Start by placing a small dallop of batter on each of the corners of your cookie sheet to keep your parchment paper from shifting.
To pipe the cookies, hold your piping bag vertical, keep your tip still, and apply pressure until your batter forms a circle. I like to keep mine about an inch or so wide. Make sure there is plenty of room in between cookies. If you would like to add sprinkles or toppings now is the time.
Try to make your cookies as close to the same size as possible. They don’t have to be perfect but you want them to cook as evenly as possible.
**** Now tap the cookie tray against the counter to release any air bubbles that might be trapped in the batter. Let cookies set for 30-60 minutes until a skin forms on top of the cookies. You should be able to slide your fingers over the top without the batter feeling tacky.
Lets talk oven temperature super quick. A lot of recipes say 300 degrees but mine kept browning too quickly. I have a convection oven { I don’t have a burner in my stove I have a fan that circulates the heat} so my oven runs slightly hotter than a normal conventional oven. I found 280 degrees for 17 minutes was my sweet spot!
Just keep an eye on your first batch to gauge your oven. Your macarons are done when you gently tap them and they don’ wiggle.
You’ve did it… you finally achieved the glorified feet everyone talks about now don’t be impatient! Let the cookies cool and whip up your buttercream!
Fill a disposable piping bag then cut the tip. Now you’re ready to assemble your macarons.. once completley cooled of course.
Lastly, the hardest step of all, place your macrons in an air tight container and allow the macarons to “mature” in the fridge for 24-48 hours.
Don’t be intimated! Take your time and you’re sure to end up with these adorable and delicious macarons!
Please let me know if you try this recipe and let me know how it went!! Thanks for stopping by!
-Ann
