Macacron is one of the trickiest recipe I have ever made. My first time was a disaster ! The shells were flat and stuck to the cookie sheets ! The color was dull and uneven. After reading many many recipes and trying a number of times, I finally succeed ! It helps if you plan and organize what you need before you start. Here are some tips:
- Some recipes recommend aging the egg whites, I tried both aging and using them straight from the shells and didn’t really notice a big difference. One important thing though, they must be at room temperature before whisking.
- Colouring can be tricky. I just used cocoa powder here. If you want other colours, do not add the cocoa powder and add colouring powder or paste.
- Prepare the piping bag, line a medium bowl with the bag. This helps to pour the batter into the bag.
- Print or draw some circles on a piece of paper, about 1+1/2 inch in diameter, place it underneath the parchment paper on the cookie sheet to help piping the batter. Just make sure you remove it before baking.
- For easy fillings, you can use Nutella or any kind of jam.
Makes about 12 macarons
- 3/4 cup icing sugar
- 100 g finely ground almond
- 1+1/2 tablespoons unsweetened cocoa powder
- 75 g egg whites (from 2 large or 3 small eggs)
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- Powder or paste food coloring if desired
- Fruit jam (I used raspberry jam) or Nutella for fillings
- Preheat oven to 325ºF
- Sift ground almond, icing sugar and cocoa powder
- Using an electric mixer with whisk attachment, whisk egg whites and cream of tartar at medium speed until frothy
- Add sugar slowly
- Increase speed to high, whisk until a stiff peak is formed (the meringue at the tip of the whisk should be glossy and won’t drip back)
- Gently and quickly, fold in almond mixture in 2-3 portions until just blended, don’t over mix (batter should flow like lava)
- Pour mixture in a piping bag with 3/8″ round tip
- Pipe batter into circles on cookie sheets lined with parchment paper, about 1+1/2 inch in diameter and 2 inches apart
- Tap cookie sheets on counter a couple of times to remove air bubbles
- Let sit at room temperature for at least about 30 minutes (remember to remove paper with pre-printed circles)
- Bake for about 8 minutes
- Let cool for 5-10 minutes on cookie sheets then completely on rack
- Sandwich with your favourite fillings
I have never eaten a macaron before, ☺️ how does it taste like?
Light and crunchy on the outside and sweet and creamy inside! Thank you for your comments and support! 😊
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☺️ YUM! I am so gonna try one out … I think I’m gonna ❤ it!!!