Macarons have been on my bucket list of things to bake for ever. I keep putting them off. Putting them off. Until finally a couple friends of mine encouraged me to try them. They aren't that hard, you can pull them off.
It took a week of experimenting, but I did come up with a pretty fool proof recipe. With the help of a few blogs and some trouble shooting I used a Martha Stewart recipe that did not let me down! I made 4 batches in one week with this recipe, though I did have a couple mishaps. I figured out why.
1st. Allow the macarons to sit at room temp after piping them out for at least 30 minutes. If not longer. I found I like to let mine sit for 60 minutes.
2nd. Give the pan a tap, by gently picking it up and dropping it on the counter. Only lift it about 1 inch before dropping. This gets rid of any air bubbles.
3rd. Measure accurately. If you have a scale use it. If not pay close attention to what you measure out.
4th. Use store bough almond meal. I tried making my own. It was too grainy. Look for Bobs Red Mill Almond Meal (flour) it's the best!
5th. Use aged room temp egg whites, about 2 days old.
6th. After filling the macs. Allow them to "meld in the fridge for at least 24 hours before eating. They get a better texture, and the flavors richen.
7th. Make a big batch because macarons are truly the most delicious cookie on the face of the earth. My hat goes off to the french for creating this little master piece!
Vanilla Sea Salted Macarons with Chocolate Buttercream
(Recipe adapted from Martha Stewart's Parisian Macarons)
Ingredients for cookies:
- 1 1/4 cups plus 1 teaspoon confectioners sugar
- 1 cup (4 ounces) almond meal
- 6 tablespoons aged egg whites (from about 3 extra-large eggs)
- Pinch of salt
- 1/4 cup granulated sugar
- 1 tsp vanilla sea salt
-Preheat oven to 350.
- Whisk together almond meal and confectioners sugar. Run through a fine sieve to remove any lumps or large almond pieces.
- In the bowl of an electric mixer fitted with the whisk attachment. Whip egg whites until white and foamy. Increase speed to high and gradually pour in granulated sugar. Until you have stiff peaks and it is shiny. About 15 minutes.
- With a rubber spatula gently fold in almond/confectioners sugar mixture into the egg whites.
- Line baking sheets with parchment paper or a silpat. Pipe 1 inch circles onto sheets. if you get little tips at the top of each piped cookie. Dab your finger in water and carefully wipe/pat it down.
- Sprinkle the tops of each cookie with vanilla sea salt.
- Give the cookie sheets a gentle tap to remove any air bubbles.
- Allow cookies to sit at room temperature before baking for at least 30 minutes if not 60.
-Place cookies in the oven with the door slightly ajar. I place a wooden spoon in the door so it can't close all the way. Bake the cookies until they are dry to the touch. About 15 minutes.
- Remove from oven and allow to cool completely before filling.
For the filling:
I used my favorite chocolate buttercream. You can also fill with fruit curds, or ganache. For my chocolate buttercream recipe CLICK HERE.
After cookies are completely cooled pipe chocolate filling on the bottom of one cookie and then sandwiching a second cookie on top.
Store cookies in an air tight container in the refrigerator. I preferred the cookies 24 hours later after they "melded" together.
Want some more tips on how to make perfect macarons? I found these recipes/ tips to be super super helpful!
Check out these links....
Great video from Fine Cooking
Macaron Trouble Shooting with Not so Humble Pie
Macaron Myth Busters with Brave Tart
Chocolate Macarons from Orgasmic Chef
Making French Macarons with David Lebovitz