In the Kitchen – French Macarons

I have always wanted to try my hand at making French macarons, but always been a little scared since they can be so fickle. Thankfully I found Food Nouveau and read and watched all her tips to make the perfect macarons. Of course I was impatient while they were in my oven (which takes forever to cook anything) and I pressed a little too hard on some of the shells.
macarons

Following her directions I used Wilton’s “rose” gel food coloring to make my macarons this beautiful pink color. For my filling I used my leftover white chocolate frosting which was out of this world.

Some tips for making macarons:

  • The egg whites need to sit in your fridge for a day or two before you use them so think ahead!
  • After baking the macarons & filling them they need to sit in the fridge for another 24 hours
  • You have to be very precise when measuring the ingredients so you should be using a scale to make absolutely sure!
  • You have to double up your cookie sheets so keep that in mind to the amount you want to make

Ingredients

  • 90 gr egg whites (about 3)
  • 30 gr regular granulated sugar
  • 210 gr powdered sugar
  • 125 grย almond meal

Directions

  1. Take your egg whites out of the fridge and let them come to room temperature
  2. In food processor finely grind the powdered sugar and almond meal together for a minute.
  3. Sieve the mixture into a bowl so that the larger pieces do not pass through, those can be thrown away. Place this bowl aside.
  4. Using your cold stainless steel bowl start beating your egg whites and medium/high speed. Once your whisk starts leaving marks and your whites are bubbly you can add a tablespoon of granulated sugar
  5. Continue to beat and slowly add the rest of the sugar over the next minute. Continue to beat on high speed until the whisk creates stiff peaks.
  6. Add in your color and slowly fold from the bottom of the bowl to the top.
  7. Continuing the folding method you want to start folding in the dry ingredients slowly, making sure there are no pockets
  8. Double up your baking sheets and line with parchment paper.
  9. Pipe your macarons onto your baking sheet and let sit for an hour to dry out
  10. Halfway through, preheat your oven to 300 degrees
  11. Bake for 12 minutes, after 12 minutes continue to watch your macarons as you don’t want them to burn. You can lightly tap on them andย if they are firm they are ready.
  12. Let them cool on a rack, once at room temperature you can add your filling and put them in the fridge!
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