• 1c almond meal/flour, sifted
• 6T egg whites (from approx 3 eggs, depending on size)
• 1/4 granulated sugar
• Pinch salt
• An electric mixer, parchment paper, and pastry bags/tips
1. Separate and measure your egg whites. Cover with plastic wrap and leave on the counter until at room temperature, at *least* for a few hours. Refrigerate the yolks for use in another recipe, or treat yo self and make a crazy anti-health-craze omelet. While waiting, check the bowl of your electric mixer, ensuring that it is completely clean. Ideally, it should be stainless steel as (according to Julia Child) other materials (like plastic, etc) can retain fats that ruin your meringue. Wash and allow to dry completely.
2. In a mixing bowl, combine confectionary sugar and almond meal. Preheat oven to 300 – 350 degrees.
3. Pour egg whites into your super clean bowl and allow the electric mixer to whisk them until foamy. Add a pinch of salt, then gradually add granulated sugar and increase speed to high. You want stiff peaks to form, and for the mixture to be glossy. It is finished when you can turn the bowl upside down without spillage.
4. Gently fold in the confectionary sugar and food coloring.
5. Line a couple of baking sheets with parchment paper. If you’d like uniform macarons, you can make circles on one side, flip the paper over, and pipe on the clean side. (There are also silicone maps for guidance.) I just pipe and match the bigger ones with the bigger ones, and the misshapen ones with fellow eccentrics.
6. Use a pastry bag with a round tip, a frosting dispenser (I use this), or a big plastic bag with the tip cut off to pipe the dough onto the parchment. If there are little peaks from where you stopped, pat down with your finger.
((This is, without question, the worst part of macaron making, as the dough is rather thin. But it definitely gets better with practice-as you get comfortable with your chosen piping tool, your circles become more uniform and there’s less mess.))
7. Bake at 300 – 350 degrees for about 15 minutes. I think I baked an earlier batch at a lower temperature to prevent browning. If your oven tends to burn stuff, it’s not a bad idea to hover and calibrate the time & temperature as necessary. Basically, you’re looking for the shells to have the feel of an eggshell and for the cookie to have a little foot at the bottom. Mine probably have cracks in the shell because my oven was too hot, so next time they should be baked in the 200s.
8. Fill with frosting, ganache, preserves, caramel, etc. These are filled with chocolate ganache (recipe below), but just plain raspberry preserves is an absolutely delicious filling. You can also make a flavored buttercream frosting, or combine textures, like adding a little piece of dried or fresh fruit, different spices (even savory ones), etc. You can also avoid filling the macarons and use them as cake decoration. Either way, as they don’t keep for very long (its best to start eating them after allowing them to rest a day-they’ll stay fresh for a few days after that) ensure they are delicious!
Under 1/2c or 100g heavy cream
2-3 drops peppermint extract
1. Bring the cream to a simmer. Once warm, pour over chocolate, ensuring its submerged. Allow to stand for a minute, then softly stir.
2. Add a few drops of extract, as much as you feel is necessary.
3. Leave at room temperature until its cooled and thickened.
4. Drop spoonfuls onto macarons and cover with another shell.