Over the summer I got a little (or really) bored and decided to attempt to master the art of making macaroons and it turns out it is seriously difficult, way harder than I ever had expected.
So if you ever want to attempt to make macarons, here is how to make them and helpful tips along the way.
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| Credit: Creative Commons |
2 1/2 tbsp sugar
1 cup powdered sugar
-sift powder sugar and regular sugar to remove chunks and cause less "bubbles" in mixture
3/4 cup almond flour
-to easily and cost efficiently make almond flour, don't buy a bag of almond flower. Simply buy a bag of almonds and blend them in a food processor and sift them through a sifter to remove any large almond chunks that could damage your batter
2 large egg whites
-room temperature
Directions:
Sift confectioners' sugar and almond flour until fully combined.
- don't let there be any "bubbles" in the mixture
Whisk whites with a mixer on low speed until foamy. Add sugar while adding speed to medium and mix until soft peaks form.
- now you can add a few drops of food coloring to the mixture if you please
Increase speed to high, and whisk until stiff peaks form.
- if you shake the whisk the mixture should not move or fall off the mixer
Slowly add the egg whites into the flour and powdered sugar mixture and fold until it's all together. -add one fourth of the mixture at a time to the almond flour and powdered sugar mixture and fold them together with a rubber spatula for best results.
- be sure to not under mix it and not over mix it about fifty to sixty strokes is just about perfect.
- it should be lava like; not too liquid like
Put the batter into a pastry bag fitted with a 1/2-inch tip
-you can use a large ziploc bag instead and cut the corner out of it
Pipe 3/4-inch rounds 1 inch apart on a cookie sheet.
-YOU MUST LINE THE COOKIE SHEET WITH WAX PAPER
- drag the tip to the edge to ensure your forming round macaroons
-tap the bottom of the cookie sheet to let all air out of mixture
Preheat oven to 300 degrees F.
-let the cookies rest until a "shell" forms over it so when you touch the cookie the batter does not go onto your finger that is for about 20 mins
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| Credit: Creative Commons |
Bake 1 sheet at a time and rotate halfway through for 15 minutes
Sandwich 2 macarons with filling
-you can put anything in the middle that you choose
Store in the fridge or serve immediately.
-you can also freeze them and they will keep for up to three months
Hey Katie! I really enjoyed reading about your "how-to-make macaroons" recipe! Did you know it has been not long for me to realize the existence of macaroons? I didn't know there was such a thing! The recipe definitely seems challenging! I agree with you on that macaroons are pretty and colorful to look at! The appearance made me want to try it and it was good! No wonder it’s popular!I'm so proud of you for challenging yourself to make some for yourself! While I was reading the steps, I realized that macaroons require a lot of sugar! Is it similar to making brownies and cookies? I've never made cookies before, but I've made so many delicious brownies with my mom. One thing I love to make is called Obangtuk, and it's a rice cake with red beans filllings inside! It's so delicious! It's very similar to making macaroons, but you don't put it in the fridge. I can't believe you can keep the macaroons up to three months because that basically means if you make enough, then you can enjoy your macaroons for three months! I love how you wrote the directions really specific and detailed, so that a beginner could easily follow your steps and make successful macaroons! You should make me some one day! ;) What was the hardest part of the recipe? Would you recommend that I challenge myself too?
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