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I’ve made macarons before, and it was a disaster to say the least. So I scrapped that recipe and tried a new one! NEVER GIVE UP FAM.
I wanted to take out some of the sugar that is typically in these cookies. They are still pretty sweet though! Every recipe I saw had around the same amount of sugar. Not sure it can be avoided if you want them to setup correctly.
This time they turned out, feet and all! I think the only thing I need to work on is paying attention to details. Like making sure I get to the “lava” macaronage stage or maybe sifting those ingredients one extra time.
I’m excited that it worked this time. Hopefully I can come up with some more fun filling and color ideas. Macarons are just so cute! Even-though I am not really a big almond fan, I found these cookies delicious. That texture is really amazing! I can’t wait to put some curd or chocolate into the next recipes. I need to buy a food coloring airbrush painter, so I can make amazing decorated shells. Heh heh… if only I had unlimited funds 🙁
Macaron Tips
Don’t skip grinding the almond flour. You’ll regret it later!
Make sure you sift sift sift those dry ingredients. Do it a few times if you have the patience.
Stiff peaks means that you should be able to flip the bowl upside down and nothing will fall out. It should still be glossy though so pay close attention after soft peaks.
Macaronage takes time so just keep going, but be gentle! You want to remove some air bubbles by smooshing it against the bowl, but you don’t want to get rid of them all.
You can eat them right away, but waiting until the next day gives the best flavors.
You don’t have to use just buttercream, if you have some orange curd on hand make a frosting ring and place a dollop of curd in center. YUM!
Macarons
Ingredients
- 3 egg whites
- ¼ cup sugar
- 1 ⅔ cup confectioners sugar
- ¼ tsp cream of tartar
- 1 cup almond flour
- 1 tsp vanilla extract
- Food coloring optional
Instructions
- Grind up almond flour in a dry food processor and sift through sieve. Do not force it through the sieve.
- Sift confectioners sugar into almond flour with a sieve and a whisk.
- Beat egg whites and cream of tartar on medium / high. Slowly add in granulated sugar.
- When soft peak stage is reached add food coloring and vanilla. Mix till stiff peak stage.
- Add about ¼ the dry ingredients to the egg whites. Fold with spatula till combined.
- Then add the rest of the dry ingredients and gently macaronage (fold) till “lava” texture is reached. The batter should make ribbons that don’t break when you lift the spatula. Try making a figure 8.
- Line 2 cookie sheets with parchment, using a tiny dab of batter on each corner as glue.
- Add batter to piping bag using a plain round tip.
- Pipe about 1 ½” circles, holding bag perpendicular to cookie sheet. To break off batter, make a little swirl motion on top.
- Bang sheet on counter to get rid of bubbles and to help tops get smooth.
- Let sit 45 – 60 minutes on counter uncovered. You should be able to touch the macarons, there will be a skin formed on top.
- Preheat oven to 300 degrees F.
- Bake for 10 – 15 minutes. You should be able to see the “feet”.
- Let dry completely before piping in filling. Make little macarons sandwiches by matching up with same sized tops and bottoms.
- Store in fridge. Cookie tastes best the next day.
Orange Creamsicle Buttercream
Ingredients
- ½ cup butter softened
- 3 ½ cups (1 1lb package) confectioners sugar
- 1 tsp orange zest
- 2-3 tbsp fresh orange juice
- ½ tsp orange extract
- ¼ tsp lemon juice optional – for tartness
- 1 tsp vanilla extract
- 1 tbsp milk
Instructions
- Cream butter until color is lighter and texture is smooth.
- Turn mixer to low and add in sugar. When well mixed together turn speen back up to medium.
- Add in milk, zest and flavorings. Taste, add more flavor if needed.
