I have seen pictures of French Macaron all over pinterest, instagram and facebook. They look amazing and just mouth-watering. I would not call myself a baker, so the idea that I could bake those little clouds of sweetness was absurd. After many hours reading at different recipes and watching youtube videos, I decided to take the plunge and try to make them.
To my understanding there is a few trick that can make your adventure a success
- Sifting the almond meal and the confectioner sugar with prevent clump and lumpy texture to the cookie.
- For the meringue having the eggs room temperature is a must.
- Mixing is important. Over-mixing and you have a cracking crusty mess, under-mixing and the batter will spread out too much and you will not have the desired round shape. Fold the meringue until it falls ever so lightly, or a thick ribbon that follows the spatula.
- Getting rid of air bubbles, this is the fun part. After piping the macarons on the cookie sheet, you need to lift and tap it several time on the counter until the air bubble comes to the surface. You can also use a toothpick to help.
- resting period to let the macaron create a “skin” or layer to their surface. This will be crucial to the formation on “feet”
- Baking in a well heated oven, even if it means heating it for 30 minutes before putting the macarons in.
Ingredients for the Macarons (makes about 24)
- 3 eggs whites room temperature
- 50g white sugar
- 200g confectioner sugar
- 120g almond flour
- 1/4 tsp cream of tartar
- Preheat the oven at 300 degrees
- Whip the eggs until frothy, add the cream of tartar and gradually incorporate the sugar little by little. Whip until stiff glossy peak and add any food coloring at this point if needed (keeping in mind that during the baking the batter will lose some of the coloration, better go a shade or two darker before baking)
- Fold the sifted sugar/almond flour into the egg until thick ribbon are formed
- Transfer to a pastry bag and pipe out 1 inch rounds on a baking sheet that you have lined with parchment paper.
- Tap hard on the counter until air bubbles comes to the surface and if needed use a toothpick to assist you. Let them sit for 30 to 1 hour
- Bake for 20 to 25 minutes
- 250 g of cream cheese
- 1 cup unsalted butter, room temperature
- 3-4 cups confectioner sugar
- Zest on 1 lemon
Mix all the ingredients together until smooth creamy texture, pipe some filling unto the back of the cookie and top with another and voila a macaron sandwich!