Let me start off by saying I don't particularly enjoy making macarons. I mainly make it for a friend of mine who really enjoys it! Only make it when you have time (for when you mess up) and patience (for when you mess up)! Normally, I would say MAKE THIS RECIPE!! But for this recipe, don't be upset when you fail because I know I've failed plenty of times!! HOWEVER, I did simplify this recipe as much as I can and I seem to get great results by using in measurement of CUPS, rather than grams!! Click below if you would like to learn how I make my macarons!
Ingredients:
1 cup powdered sugar
1/2 cup almond flour
2 egg whites
5 tablespoon granulated sugar
2 1/2 tablespoons water
Gel food coloring (optional)
Step 1: This is optional: Sift your almond flour and powdered sugar together. Not gonna lie, 99% of the time, I skip this step! I don't care LOL. The bumps aren't terribly bad and ain't no one got time to sift. But I did sift for this tutorial to be fancy.
Step 2: Boil your sugar and water together to the soft ball stage (240 degrees). While this is boiling away, crack one of your egg whites and beat it with an electric mixer until it becomes frothy. When it does, turn it to low just to keep it running! Don't overmix at this stage. You're waiting for your syrup to happen!
Step 3: When your syrup has reached the right temperature, pour it slowly inside your egg white, which will now be a glossy meringue. The syrup should stream down the side of your bowl nicely! Beat it until stiff peak forms!
Step 4: With your dry ingredients, add the other egg white and food coloring if you wish, then mix it until a paste forms.
Step 5: Add your meringue into the paste you made, and start the macaronage. You know you're done mixing when a thick ribbon forms. Don't over mix and don't under mix. The pictures below is how the consistency should look like. When the batter drops from your spatula, it should blend in with the rest of the batter. However, it shouldn't be too liquidy either! This part is when it gets tricky and most people give up! Don't give up!! Keeep tryingggg!
Step 6: Pipe your macarons out with a round tip. Preheat your oven to 300 degrees F. My batteries ran out during the process of the other batch, but this batch uses the same recipe and ingredients (diff food color). I decided to make little bears. Be creative!! Whatever shape you desire, do it!! Hearts, Hello Kitty, giant macaron, baby macarons, you name it!
Step 7: This part is crucial. Wait for the macarons to dry to the touch. Don't let it dry too much, or the feet will be lopsided. Dry for about 15-20 minutes (After you do all the dreaded dishes, it should be ready to go in your oven!)
Step 8: Bake for 12-14 minutes. When baked, it should look like this! Use any buttercream you like. Tip: if you have extra meringue, make an italian swiss meringue by tossing in some butter and vanilla extract! For this recipe, I made green tea buttercream. I will soon make a post on all the different butter creams I usually make for macarons! Hope you like this recipe and I wish you luck!! <3
Jennie :3
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