Hello hello! Wow, has it been a long time since my last post on here. My apologies. Hopefully I’ve made it up by bringing you this macarons recipe post today. I don’t know about you, but I am completely, I repeat completely, obsessed with macarons. Also need to voice my pet peeves when it comes to these delicate pastries. I have seen folks used macarons and macaroons interchangeably and although both are quite tasty – they are not exactly the same. The traditional macaroons are more of the coconut, cake-like texture whereas French macarons are sweet meringue-based pastry made with egg whites, icing sugar and comes in a variety of colors.
Few months ago, I actually attempted to make them with a friend and although the taste was on point, the appearance could definitely be better. I’ve been trying to find some time to redo the recipe but never got around to it. Well, my sister also had the same thought and after the third try, she totally nailed it. I was able to help her make a batch last weekend while I was in Philly and decided to film a tutorial while I was at it.
Few things to point out during the whole process: one, I completely forgot to bring the right lens to film, so that was quite a challenge; two, forgot to shoot photos until late in the process during the filming hence the difference in macaron colors below.
1 cup powdered sugar
3/4 cup almond flour
2 egg whites, room temperature
Pinch cream of tartar
1/4 cup superfine sugar
6 egg whites, large
1 1/2 cups sugar
1 teaspoon pure vanilla extract
Preheat oven to 325 degrees. Have all ingredients measured and ready before you begin. Separate the eggs whites and keep at room temperature until ready to incorporate and sift powder sugar and almond flour twice – set aside.
Whip the room-temperature egg whites on high with a mixer until foamy and then add cream of tartar. Slowly add in sugar and whip until stiff and shiny, about 2 minutes on high.
Gently fold in desired food coloring and/or flavor extract, sugar and flour mixture into egg white mixture. Fold the ingredients as little as possible until it is smooth, shiny and slightly runny. If it holds its form, it is under mixed. Scoop into a pastry bag with round tip.
Pipe onto a cookie sheet lined with parchment paper in 1″ size. Let stand at room temperature 1 hr or until there is a film cover over the batter.
Bake in preheated oven at 325 degrees for 5-10 minutes, until cookies are firm and crisp. Be sure to keep a close eye on the cookies so to not over-bake. Remove cookies from oven and let cool.
For a basic meringue filling, place egg whites and sugar in small saucepan over low heat. Whisk until sugar dissolves. Remove from heat, whip on high speed until mixture is cool and stiff peaks form, approximately 6 minutes. Beat in vanilla extract.
Now for the fun part: sandwich 2 macarons together with a slab of meringue-flavored buttercream or other desired filing. Serve immediately, or stack between layers of parchment and wrap in plastic to freeze for up to 3 months.
Preparation time: 1 hour
Number of servings (yield): 12 (makes 36 cookies)
Few key tips in making macarons:
- Eggs must be at room temperature
- To ensure “feet” on the macarons, you must beat the egg mixture until stiff and also be sure to let the batter sit for the whole hour. Keep in mind that perfection cannot be rushed.
- Macaron batter after food coloring must be “lava” texture
- Room should not be too humid, otherwise a film will not appear over the macaron batter while it sets
That’s it! Hope you enjoyed this post and please comment below if you were able to test this recipe out. Bon Appetit!!