All it Really Takes is a Little Practice (and a Good Recipe)

I posted this a while ago on my tumblr but I figured why not share it with some of you on here because who doesn’t like macarons? So I made them with the help of my mother because my baking skills are somewhat mediocre.

Also, these are macarons if you have no idea what I’m talking about-

macaron2stack

This was my second try making them and they are one of the toughest cookies to make because they require impeccable precision. The filling however, is very simple. If you want to make them here is the way I did it.

First, Here is the link to the recipe I used [x]

I would recommend sifting the almond meal and confectioners sugar TOGETHER FIRST. (you must sift them if you want them to turn out well). After you finish with that separate your egg whites and continue on from there.

*I used only 1 cup of confectioners sugar for this (the recipe calls for 1 2/3 cups but its optional)

For the egg whites, beat them until they are foamy and then add in your regular sugar. Stop beating them once they can hold a shape and have soft white peaks(I would do this entire process with an electric mixer). I added a small pinch of cream of tartar (but it is optional).

Now combine your egg whites with your almond and confectioners sugar mixture. If you want to dye your macaroons now is the time to do it. If you want a dark color use about 11 drops, the color will fade as you bake. If you want more of a pastel color use only 6-7. After you’ve dyed the mixture take a rubber spatula and fold it. ONLY FOLD BETWEEN 25-30 TIMES (no more, no less). 

After you’ve mixed your batter get a large ziplock(or piping bag) and pour it in. If you use a ziplock cut a small hole about one inch at the bottom corner. Before you start piping lay parchment paper over a pan. pipe out the batter in small drops (about 1 1/2 inch) on the paper. Once you’ve used all your batter you may notice some tips on you drops so wet your finger a bit and carefully flatten them. 

Preheat your oven to 258 degrees (F) Leave your little drops out for about 25 minutes while your oven is heating. Once time is up pop them into the oven for about 15 minutes. Check on your cookies 7 minutes in and turn the pan 180 degrees. Check on them again in 6 minutes. THEY MUST NOT BE A GOLDEN COLOR. Once most of them have feet( the little ridges on the bottom) and look to have a hard outer shell they’re done. Let them cool for 15-20 minutes. While they are cooling you can make your filling.

FOR THE FILLING~

  • 1 bar of Semi Sweet baking chocolate
  • 1 carton of Heavy Whipping cream.
  • confectioners sugar.

Now I know there isn’t real measurement for these because its really easy.

Melt your baking chocolate in the microwave. And pour it into your mixing bowl (again I used an electric mixer).

Pour in about 1 cup of heavy whipping cream and 1/2 cup of confectioners sugar.

Beat the mixture and taste it. If its not to your preference mix in more whipping cream or confectioners sugar depending on your preference. Transfer the filling into a piping bag or ziploc (whichever you have handy). Cut the corner a bit under an inch this time. Now, flip one cookie over and pipe the filling onto the flat side. Once you have enough add the other half to the cookie and there you have it. One macaroon. Do the same for every one.

ALSO, DONT WORRY IF IT DOESN’T TURN OUT RIGHT. MACAROONS ARE EXTREMELY DIFFICULT TO MAKE AND YOU DONT ALWAYS SUCCEED ON YOUR FIRST TIME. 

If you end up using this recipe like/reblog this 😉 Send me your feedback to so I can see if it helped.

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