Recipe 5: Macarons

Imagine reaching one of your New Year's resolutions on January 1st. Impossible? Apparently not! I have no idea how it happened, but I met my first goal today, and I am flabbergasted: I made amazing macarons. Now this might seem like a bit of a lame aim for 2014, but it actually made sense to me. Usually, I get a hold of a certain recipe quite quickly, but I had tried making good macarons time after time during the past year, and I kept failing. It frustrated me greatly. However, after tonight I can brag at parties about me being able to bake the. perfect. macarons. I am dying to share the recipe with you all, so let's get to it!

What do you need?
I will just give you the recipe for the macarons themselves, not for the filling. You can get extremely creative with the filling if you want, but you can also just put basic vanilla buttercream (butter, powdered sugar, and vanilla extract), jelly, or chocolate ganache in the middle.
  • 1 cup almond meal
  • 1 cup powdered sugar
  • 2 egg whites RT*
  • 1/4 cup granulated sugar
*RT = at room temperature

How to make it?
  1. You want to make sure everything is measured out when you start mixing the eggwhites. Sift your almond meal and powdered sugar into one bowl, and set aside. This is extremely important, because both tend to form clumps, and clumps is the last thing you want to find in your macaron batter. Put 1/4 cup of granulated sugar aside too, but in a different bowl.
  2. It is important to have an extremely clean bowl and mixer, because every little drop of grease will ruin the whole whipping process. Once you have cleaned your bowl, whip the eggs until soft peaks. Add a third of your sugar, then mix again. Repeat this until all the sugar has dissolved into the egg-mixture, and it has got stiff peaks. You know peaks are stiff enough when you can hold the bowl upside down above your head, and nothing falls out.
  3. Now sift in (yes, you need to sift again) your almond-powdered sugar mixture into the bowl with egg whites at once. You should not stir it in a little at a time, because it will deflate the egg whites too much. 
  4. Once all is in the bowl, stir in very carefully, and not for too long! It should be a thick batter, and it should not be too runny! This will ruin the macarons, and trust me... I know. This is what I did wrong every time before. It should be very firm, and just combined.
  5. Now it is time to pipe the macarons unto the bakingpaper. You can use a real piping bag, but my sister does not have one, so I used a little zip-log bag. You can use a zip-log bag by snipping off one of the corners.
  6. Make sure all macarons are about the same size. If you find it difficult to do this by eye, you can draw equally-sized circles on the baking paper and fill those in. After you did this, drop the baking trays on the table twice. This way you make sure the air bubbles get out of the macarons. You must now let the macarons rest for 30 minutes. This is absolutely crucial, because they need to dry out a little before you bake them. When you have done this, you can dip your fingers in a bit of water to flatten the surface.
  7. Preheat your macarons to 160 degrees C, or 325 degrees F.
  8. Bake the macarons for 16-18 minutes. When they are done, you have to let them cool completely on a cooling wrack before taking them off the baking paper. If you don't do this, you are going to ruin the macarons.
  9. When they are completely cooled down, you can carefully take them off, and sandwich them with whatever filling you prefer.
  10. To get the best results, you have to keep the macarons in the freezer overnight, or for at least 2 hours. This way they become firmer, chewier, and definitely yummier! Enjoy!
Liefs,

Debs.

1 reacties:

  1. Perfect! Just perfect. I just made these and they turned out AMAZING.

    ReplyDelete