French Macarons Trial 1

I am so proud of myself! I know that it’s Sunday, which means Arts and Crafts… but I couldn’t wait to show you guys these!  Arts and crafts will be later this afternoon… Easter Eggs… but right now check out these macarons I made and see how easy the recipe is so you can make them too!

I did some serious hunting around for this recipe, which I finally found at Bakerella, who was lucky enough to have a lesson in macaron making from Tartelette, the macaron goddess.  While mine didn’t turn out quite as pretty as theirs, they were awesomely tasty and I seriously can’t wait to make them again.  In fact, I will probably try again on Tuesday, so friends and family be ready for some macarons on Wednesday!

Before we start, I have to confess an addiction of mine.  Food porn.  My favorites are really little desserts.  I mean how can you look away?  They’re so small and yummy and pretty looking!

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But the very best food porn is macarons.  They are so light and fluffy and look so flavorful and come in so many different colors.

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Ok, now that I got that out in the open, let’s get down to business.

The recipe called for using certain amounts of grams of each ingredient, but I haven’t gotten around to buying a food scale and I was too impatient (what else is new?) to wait to make these until I had time to buy one.   However, I was saved yet again by Google and was able to convert the measurements into cups and tablespoons, rather than those tricky metrics.

You only need four ingredients for this recipe:

3 large egg whites (90 grams if you’re measuring)

2 Tbsp sugar

1/2 cup plus 1 Tbsp ground almonds (110 grams)

1 3/4 cups powdered sugar (200 grams)

The egg whites need to sit out loosely covered for 24 hours.  Like I said… lots of waiting.

Once your egg whites are aged, whip them until foamy. Slowly add the sugar and continue to beat until a glossy meringue forms.

Combine the almonds and powdered sugar in a bowl.

Fold in the meringue until combined.  Add in food coloring if you’d like to have colored cookies… I originally wanted pretty Easter-colored cookies but was way too concentrated on folding everything together to remember to add the coloring… which is exactly what happened to Bakerella and her friends when they made these, and will probably happen to you the first time as well.

Using a pastry bag (or if you’ve happened to run out and don’t feel like going to the store…  fill up a sandwich bag and snip off a bottom corner) and pipe little circles onto a parchment lined baking sheet.

They should be a little bit larger than a quarter.  I thought it would be fine to grease and flour the sheet, but use parchment as mine stuck a bit.

Now, let your circles sit for an hour before cooking.  This forms that smooth, hard shell on the outside of the cookies.  In the last 10 minutes of waiting, preheat your oven to 300.

Has it been an hour? Ok, pop the cookies in the oven for 18 to 20 minutes.  Mine cooked a little faster than that, so be sure to keep an eye on them.

While you’re waiting for them to harden and cook, whip up some kind of filling.  I threw some strawberries, cream, sugar, and vanilla in a saucepan, reduced it to a kind of syrup, then added some tapioca flour (my favorite thickener) and continued to cook until it got all sticky and lovely.  You can use any flavor butter cream, ganache, jam, chocolate, fruit, flavored whipped cream, whatever.

Let the little guys cool off a bit, they should be light and puffy with shiny smooth tops.

Flip half of the cookies over.  Plop some filling in the centers of the upside down cookies, then place the right side up cookies on top.  It helps if you have a really sticky, thick filling to hold the cookie together and avoid the tops sliding off the bottoms.

Next time, I’ll try colors and more interesting fillings.  Can’t wait to show you guys!

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Published in: on April 4, 2010 at 11:48 am  Comments (4)  

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4 CommentsLeave a comment

  1. you are turning into a more hipster Julia Childs!

    • Why hipster!? I don’t ride a fixie bike or have an ironic mustache! I still wear Reefs and Volcom hoodies! No cookies for you Ken Doll.

  2. which is definitely a good thing….those macaroons look tasty…

  3. yay im soo glad you tried them!!! great job for your first attempt, they have feet!!


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