I love a good challenge when it comes to baking and cooking and there’s not a more complicated and delicate cookie to make other than macarons! They are these small, exquisite cookies that are very delicate to make, but the pay off is just tremendous. The first time I’ve made it, it was shambles. After watching multiple videos and combining a few recipes, I’ve finally figured out how to make foolproof macarons! So here we go!
- 3/4 cup almond flour
- 1 cup confectioners sugar
- 2 egg whites at room temp
- pinch of cream of tartar
- 1/4 cup of sugar
- Food coloring
- Ganache or Filling of choice
sift almond flour and confectioners sugar in a bowl. Two things: first, yes it’s very tedious to have a sifter or a strainer and sift the almond flour and sugar, but you need to do this. It’s very crucial. Second, unless you are an expert at making ground almonds, I highly suggest you go out and buy almond flour. Spare yourself the struggle of processing almonds!
separate eggs. You need only the whites. It is very very important that you have the eggs at room temperature. If you’re like me and you are impatient, just put the eggs in a bowl of hot water for a few minutes and it’ll be good!
mix the eggs until foamy. Then add a pinch of cream of tartar. Continue to mix until peaks form and then slowly add in the sugar.
add the food coloring of your choice once the egg whites have turned into peaks. Once you’ve attained the color you are going for, add a drop or two more because the baking and folding process tends to lighten the batter.
fold slowly the dry mix into the egg whites. This is the tricky and the most crucial part of the process. DO NOT OVERFOLD. Add a 1/3 of the dry mix, fold about ten times, then add 1/3 more and fold ten more times, then add the rest of the dry mix and fold for about ten more times. You should not be folding for more than 32-35 times. Why 30’s is the magic number, I have no clue! But it seems to work out that way. The consistency should be an airy cake batter.
I bought the Lekue Macaron Kit, but if you do not have it, you just need a piper and a pan with parchment paper.
pipe small rounds of the batter about an inch apart from each other. Once you’ve done that, bang the sheet against the counter to release any airs and to make the macarons even.
leave for 20-30 minutes until the macarons do not stick when lightly touched. By allowing the outside to harden, the macarons will rise instead of expand in the oven and they will also develop “feet”, which makes these cookies to elegantly beautiful.
preheat oven to 375
bake the macarons for 325 degrees. 325, not 375, for ten minutes.
cool and be patient. Let it cool. You’ve come this far to making the macarons, if you do not wait, they will stick. Then use whatever filling you want! And enjoy!