Anyone who knows me personally knows that I am…*ahem*…brutally stubborn sometimes.
Case in point: this week-end I tried my hand at French Macarons.
I tried 4 batches. I read up on every trick, tip and egg white dance needed to achieve perfection.
They were terrible. It was a bad scene. My son told me to stop telling the macarons “this is getting personal.”
Five ingredients. How hard can this be?? Maybe not hard, but finicky.
I’m not trying to scare you off, please try these yourself. They are worth every bite. And, my appreciation of each bite is all the more glorious for the work that has gone into learning how to make them.
I can’t wait to share them with my Valentine.
* I sprinkled mine with just a whisper of pearl luster dust just after I piped them.
- 2 egg whites, take eggs out of the fridge the day before and let them rest on the counter for 24 hours, critical step
- 4.5 oz of sifted powdered sugar
- 2.5 oz almond flour, as fine as you can get it, pulse for a few seconds in a spice grinder if needed
- 1.5 oz of granulated sugar
- pinch of cream of tartar
1. Whisk almond flour and powdered sugar together in a bowl and set aside.
2. Whip egg whites and cream of tartar until soft peaks forms. Slowly add the granulated sugar. Whip, on high for approximately 6-8 minutes until stiff peaks form. I added gel food colouring just at the end and whipped for a few more seconds until thoroughly mixed in.
3. Fold the flour mixture into the egg white mixture. As fellow blogger Tartlette says, fold for 50 strokes, no more.
4. Put mixture into piping bag with large round tip. If the mixture does not start slowly oozing out the bag, it hasn’t been folded enough.
5. Pipe 1 inch dollops on parchment lined baking sheet. There should be no “hershey’s kiss tail” at all, it should immediately flatten. This is how I knew I had finally been successful! Let them sit for one hour.
6. I baked mine at 295 degree’s for approx 12-14 minutes. Some bake at 350 degrees with the oven door propped open. You have to find what method works for you. Let them cool on the baking sheet.
7. Fill with Kahlua Ganache. Enjoy every last bite.
*adapted from Martha Stewart
- 3 1/2 ounces bittersweet chocolate, finely chopped (I used Callebaut))
- 1/2 cup heavy cream
- 1/2 ounce (1 tablespoon) unsalted butter, softened
- 1 tbsp Kahlua
- Heat cream and Kahlua in a saucepan over medium-high heat until bubbling at the sides, not boiling. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Pipe on to cookies once cool.
The Macaron Printables are from the Giver’s Log. They also have fabulous tips for newbie Macaron makers like me.