Macarons are known to be very difficult to bake. I thought I’d give it a shot, but I found out the hard way that practice makes perfect. My macarons may not have been perfect, but I did manage to make a few good ones. As I said, it just takes some practice. For a first try, I think I didn’t do too bad. I thought I’d share it anyway, just to share my experience!
What you’ll need:
- 1 1/2 cup powdered sugar
- 2/3 cup almond flour
- 3 egg whites
- 5 tbsp. granulated sugar
- 1 tsp. vanilla extract
- Food colouring (optional)
It’s very important to start with sifting the powdered sugar and almond flour. I would recommend sifting it at least twice, because it’s really important to not have any lumps in the mixture later on. Mix the two together.
Seperate three eggs. I always do this just by using my hands, to be sure I don’t break the yolks. Start by mixing the egg whites on medium speed. When the eggs start getting frothly, start adding the granulated sugar. Add the sugar in one tablespoon at a time. Mix until you’ve reached a glossy, smooth texture with stiff peaks.
This is the point where you can add the vanilla extract and food colouring. Always keep in mind that the color fades slightly while baking, so make the texture about two shades darker than you want it to be.
Next comes the most difficult step: the macaronage. Add the sifted powdered sugar and almond flour mixture a bit at a time. It’s important to fold the mixure, and not stir or mix. This is the make or break point for your macarons, as you need the mixture to be folded perfectly. It’s important to not fold the mixture too much, as the meringue will lose too much air. When the mixture is JUST incorporated, you should have reached a lava-like texture. Pour the batter into a piping bag. The smaller the tip, the better. Unfortunately, I didn’t have an appropriate tip so my macarons didn’t end up as good looking. I drew small circles on baking paper, to make sure all macarons would be the same size.
Yes, I know they don’t look perfect, but keep in mind this was only my first try! Pipe out circles on the baking paper. When finished, hold the tray a couple of inches in the air and rap it down on the counter. Repeat this a couple of times on each side. This is very important, because it beats out the air bubbles which could appear while baking. Then put the trays aside, and let the macarons rest for at least 30 minutes. During this time, the outside of starts forming a thin, smooth crust, which is needed so the macaron mixture doesn’t start running while baking. You can test if the crust is ready when you can tap the macaron lightly with your finger, without any batter sticking to it.
Preheat the oven to 138ºC (280ºF), and bake the macarons for 15-18 minutes. I baked the macarons one tray at a time in the middle of the oven, to be sure that they baked evenly. The macarons are baked properly, when they are baked all the way through, and the crusts are just hard. When finished remove them from the oven and place on a cooling rack to cool completely.
I used a simple buttercream filling for my macarons.
So I must be honest with you, my macarons didn’t turn out great. In fact, a lot of them failed. Luckily I did manage to end up with a few presentable ones. I think the main issue with these macarons was the piping. I am the worst at using a piping bag, which didn’t help during this recipe. At least I know to pipe smaller and thinner circles next time! The cookies did taste amazing however, so I will definitely be making them again! Hopefully with better results the next time.