Literally starting this post by saying LITERALLY… took me three back to back failed attempts to get these suckers to bake pretty perfectly. Appearance for me is very important but it can look as beautiful as you like but if it tastes like shit… well then your not going to make some bellies very happy!!! Even though my amazing husband ate the first few failed attempts lol.. it still wasn’t working out to well for me. I just couldn’t figure it out and I read nearly 30 other recipes and even watched videos. So I did what I do best when I want something to come out GOOD. I stopped following what everyone else was doing and saying and winged it writing everything down along the way.. and to my surprise it came out amazing. Now, I’m not saying that this is the BEST way or the RIGHT way.. everyones oven is different and mixing skills are different and weight measurements are different. But this worked for me and it may just work for you.. what I will tell you about this recipe however though is that its super super EASY! No complications or other bs fillers. Okay enough talking…
To watch along as you make these click the link –––> French Macaron Tutorial
Ingredients For Macaron Cookie (for best results use a scale)
- 200g Icing sugar
- 120g Almond Flour
- 30g Granulated Sugar
- 3 Egg whites
- Food coloring and Vanilla options
Ingredients For Filling (Ganache)
- Milk Chocolate of choice
- 3 Tbsp Heavy whipping cream/cooking creme
- In a bowl SIFT together almond flour and sugar. Be sure to sift this once or twice to make sure there is absolutely no lumps of almond! Set aside
- In another bowl whisk together egg whites till foamy and pale. Add in sugar in two parts and continue whisking on full speed till fluffy and tripled in size (stiff peaks). This is the time to add in Flavoring and Food coloring. Whisk again just enough to combine the flavor and color.
- Fold in the wet into dry in two parts. Do not whisk. Fold this in very slowly and diligently. You want to keep the air that was whipped into the egg whites.
- Keep folding till you have reached the ribbon stage or as some call it.. lava stage. This is when you pick up your spatula and the mixture is thick and folds on itself like a ribbon.
- Place the batter into a piping bag/ziplock bag and cut a small hole at the tip
- On a baking sheet make small circles leaving an inch and a half space between each cookie. Once you have piped on the cookies.. Pick up your baking tray and bang it, slam it, pound it.. on the counter a few times to remove any access air bubbles. VERY IMPORTANT STEP! I noticed that the air bubbles are what make the top crack and break..if you see any bubbles that didn’t pop while banging you a small sharp object and poke them out manually.
- Let me sit for 15 to 20 minutes till the top is firm to the touch. (touch the batter gently, if there is no batter on you finger they are ready to go into the oven)
- Place the macarons in the oven for 8 to 10 minutes on 160 C. This may take a few tries to get right for some ovens are different then others.
- Once time has lapsed, remove them of the tray and let them fully cool for 15 to 20 minutes.
- Meanwhile you can make the ganache. In a bowl heat together chocolate and cream. Stir it till its nicely combined and the chocolate is fully melted. Place this into the fridge to slightly harden
- Once ganache has hardened add it to a piping bag and fill the bottom of one macaron and place another on top GENTLY pressing them together.
That is it. Very few ingredients and once you get the hang of it.. its also one of the easiest to make. So satisfying also if I may say so myself. hahaha Hope you guys give this a try and be as creative as possible. Enjoy!