Foodie Mondays: French Macaron Recipe!

I finally decided to share the macaron recipe I use because I have struggled a lot with it but I found the perfect one that will never go wrong (unless you do something drastically abnormal with the recipe). Before I start, I want to make sure you know the type of macaron I’m talking about; It’s the almond flour based macaron and not the coconut shaving one. The coconut shaving one is pronounced just like it’s written: macaroon, this one is a french macaron; there’s no ooooo at the end.

Photo Apr 04, 3 22 49 PM

Second ever attempt at a macaron (chocolate macaron with mint/chocolate chip icecream filling)

For the longest time macarons and I haven’t been the greatest of friends BUT with this recipe, I can assure you it’ll go great. I got this recipe off of youtube, Beth’s Foolproof French Macaron Recipe  and it really helped a lot. I did tweak it a little bit but it’s pretty much the same.

Photo Apr 19, 6 14 34 PM

Unicorn macarons (divide batter into 3 and add food coloring before combining with flour/sugar)

Another thing that REALLY helped were the mats that I used. I did try to use parchment paper but for some reason it just wasn’t happening. I went on Amazon and got a full macaron kit and it works perfectly. It has a small cookbook with recipes of different macarons, a reusable piping bag, a mat, and many different tips. Can’t stress just how much this made it easier for me.

Screen Shot 2017-06-06 at 11.45.49 AM

Click here to get the kit from amazon: http://amzn.to/2rQGnQx

You can also use this same kit for meringues! I’ll have that recipe posted later 😉

Photo Apr 04, 5 27 05 PM

yummy meringues! Yes, I did make a bigger size batch right before it and you can tell on the mat haha

Now let’s get started with the recipe!

INGREDIENTS:
-3 Egg Whites AT ROOM TEMPERATURE
-Pinch of salt
-1/4 C unbleached raw sugar
– 2 C powdered sugar (you can make your own by putting granulated sugar and corn starch in a food processor or strong blender)
-Food coloring (optional)
-1 C almond flour

DIRECTIONS:
-Beat the egg whites until it gets super foamy
-Add a pinch of salt and continue beating
-Add the sugar A LITTLE BIT AT A TIME (I do 1/8 C at a time) and beat on medium speed until soft peaks start to form
-Go to high speed and beat until stiff peaks
-If you want to add a bit of color this would be the time to add it. Always remember that the color will get lighter when baked so make sure you put more drops to have the batter a few shades darker than what it’ll end up when baked
-Sift together the powdered sugar and almond flour and make sure they’re mixed and combined with no chunks
-Add half of the almond flour/sugar mix to the egg whites and combined gently. Do NOT over mix
-Add the second half and, again, mix gently
-Put the batter in a pastry bag (there’s a great one with different tips in the kit I got- link/image above)
-Have the mat on a baking/cookie sheet and squeeze out the batter onto the mat just before the ring edge
-Tap the tray on all sides to get rid of any air bubbles
-Leave it for a minimum of 20 minutes so the tops can dry (test it out by touching the top gently and it shouldn’t stick to your finger) and preheat the oven to 300F
-Once they’re dry, put them in the oven for about 10-15 minutes
-Once they’re done, take them out and let them cool down completely. Do NOT try to remove from the mat right away or else they will stick and you really don’t want that happening after all that hard work.
-Once they’re cool, pair them up and get creative with the filling! I love using ice-cream (if I’m serving them right away) or a chocolate ganache with raspberries.

Things to do to avoid the above (pictures from left to right):
Picture #1: Egg whites were NOT at stiff peaks when I piped them. Must ALWAYS make sure they get to the stiff peaks point.
Picture #2: Tops were not smooth because the almond flour/sugar mixture was NOT combined nicely with the egg/meringue. Make sure they’re combined until smooth but do NOT over mix!
Picture #3: Batter was over mixed and not left long enough to have a dry top and this resulted in it cracking 😦
It’ll all taste good, so don’t worry about that, but the overall look will not be that perfect smooth macaron with a crunchy outside and soft inside.

Let me know how yours turn out!

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