Macarons: Success

After the last attempt I decided to try a recipe that actually included the measures of ingredients in cups, as I don’t have a kitchen scale, and this time it worked out (for the most part, a few of the shells were still hollow so I’m in the process of perfecting it.) But I decided to do a post on the recipe, in the hopes that it will show how I’ve corrected from what I did last time. I made the same nutella-chocolate filling as last time, so if you’d like to see that click here. This time I used a Martha Stewart recipe for the cookies, although I altered the cooking time/temperature a little due to paranoia that I would burn them. This makes about 10 macarons (20 halves.)

Ingredients:

1.25 cups plus 1 teaspoon powdered sugar
1 cup (4 oz) almond flour
6 Tablespoons egg whites (3 large eggs)
Pinch of salt
1/4 cup granulated sugar

Recipe:

1. Preheat oven to 300 degrees Fahrenheit (although honestly how long does an oven take to heat up, I don’t think it’s necessary to do this as the very first step, considering how long it takes to whisk the egg whites, I think it’s a waste of electricity, just keep it in mind for a later.)

2. In a medium bowl, whisk together the almond flour and powdered sugar.

apart

 

together

 

3. Separate your egg whites into another bowl. Whisk until frothy/foamy. This time I was very careful not to get any yolk in here…

egg whites

 

4. Gradually add your granulated sugar while whisking (so much easier with an electric mixer than by hand) and continue whisking until the white mixture forms stiff peaks.

peaking

 

5. With a rubber spatula, gently fold the dry ingredients into your meringue until fully incorporated.

folded

 

6. Pipe your batter onto  parchment paper/wax paper or a Silpat on a cookie sheet. Make evenly spaced, similar-sized circles. Lift the cookie sheet and drop it lightly a few times after you’re done piping, in order to spread and remove air bubbles from the batter. This makes about 20 cookies halves, or 10 macarons.

allow to rest

 

7. Allow to rest about 45 minutes to 1 hour, or until the top is no longer sticky/shiny and a skin forms over the tops. Then bake at 300 degrees Fahrenheit for 10 minutes. Check cookies every 3 minutes after that point. They are done when the top is hard and the bottom slides against the baking surface and removes easily (though you may need a spatula to remove them, still.)

baked them

 

they're cute

 

they're cute

 

8. Pipe/spoon in your desired filling and sandwich it up!

finished cookie

 

enjoy

 

Photos by: Melissa
Post by: Melissa

Advertisements

2 responses to “Macarons: Success

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: