Oh La La Macaron

I did it .. I actually made a Macaron that didn’t end in a horrible mess !!

 I found a recipe online that seemed simple, Simple Is Better, then started to hear all the horror stories about  flat cookies that  don’t set…I clearly didn’t want that for my Macarons . I did some blog reading for the tips of the trade.. Found a couple but the biggest thing anyone said was to let your egg whites sit out over night ..you know so they can form “feet”.. Hate for these to be walking away from me !

Here’s the recipe .. 

Macaron Batter

1 cup (100 gr) powdered sugar

½ cup powdered almonds 

3 tablespoons unsweetened cocoa powder

2 large egg whites, at room temperature

5 tablespoons granulated sugar

Preheat oven to 375 degrees F 

Line two baking sheets with parchment paper and have a pastry bag with a plain tip ready.

Mix together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
(I mixed all the dry ingredients except the sugar the night before)

Use an electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).

Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

Tap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

Doing the prep the night before was a smart smart thing … Came home from work, turned on the oven and 35 min later I had  slightly deformed but super tasty Macarons !!

And the Macaron Money Shot !!

I used the recipe from David Lebovitz