Introduction: NO FAIL FRENCH MACARONS
Do you want to make classic french macarons, but don't have the time? Do you want those crispy tops and the delicate filling in between, but don't think you have the technicality? Making macarons has never been easier. The recipe below is a NO FAIL macaron recipe.
Have you always wanted to make macarons? Have you always wanted to impress your family with your scrumptious baking? Baking is essentially a science, mixing and heating ingredients to create something new. Although baking, like chemistry, is difficult to master- making these cookies couldn't be easier.
This recipe makes 12 macarons. The macarons are strawberry with a pink vanilla filling. The recipe can be adapted to make any flavor of macarons.
Step 1: Gather Ingredients and Supplies
*This recipe makes 12 macarons*
FOR THE SHELLS:
2/3 cup blanched extra-fine almond flour
2/3 cup and 1/2 teaspoon powdered sugar
1/4 cup granulated sugar
2 egg whites (at room temperature)
1/2 teaspoon strawberry extract
1/8 teaspoon cream of tartar
Pinch of salt
Red gel food coloring
FOR THE FILLING:
1/4 cup butter (softened)
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 teaspoon milk
Silicone baking mat (with macaron templates)
Piping tip (1/2 inch)
Step 2: Sift Almond Flour and Powdered Sugar
Sift the almond flour and powdered sugar together in a bowl. Sifting the flours together should get rid of any lumps. This also adds the light and fluffy texture to the macarons.
Step 3: Beat the Egg Whites
Beat the egg whites until white and foamy. They should be frothy, foamy, and light. The egg whites should have air trapped in them. This should take about a few minutes.
Step 4: Add in the Cream of Tartar, Salt, and Sugar
Add the cream of tartar white continually beating the egg whites. Beat until combined. Then add a pinch of salt. Lastly, add the sugar a little bit at a time. Beat until the mixture forms soft peaks. This should take only a couple of minutes. The mixture is ready when the beaters are lifted up and the peaks curl over.
Step 5: Add Extract and Food Coloring
Beat in the strawberry extract. Then add the red gel food coloring. Only add one drop, so it turns out pink. Then mix until stiff peaks. Once you lift the beaters the peaks should stay upright and not fall over.
Step 6: Fold the Almond Flour and Powdered Sugar Into Meringue
Re-sift the almond flour and powdered sugar into the bowl of the meringue. Then delicately fold the meringue with a rubber spatula. Fold the meringue on top of the flour and sugar mixture. The batter should thin up as you are mixing. It is fully incorporated when the batter drops in a full figure eight. You should be able to make a full eight with the remaining batter on the spatula.
Step 7: Pipe the Macarons
Spoon the mixture into a piping bag fitted with a 1/2 inch tip. You can use a baking sheet with parchment paper and pencil templates if you don't have a macaron baking mat. Using a baking mat saves time and also makes the result much neater. The mat results in neater macarons. Pipe the macarons holding the bag vertically. Squeeze the batter until it reaches the inner circle on your mat. Then release pressure and move unto the next circle. Once all the circles are piped, slam the pan on the counter to remove air bubbles. Leave the batter to dry for 45 minutes. If humid, let dry for 60 minutes.
Step 8: Bake the Macarons
Preheat the oven to 300 degrees Fahrenheit, around 10 minutes until the drying time is up. Bake for 20 minutes on the middle rack. Once you take it out of the oven let it sit for five minutes. Once semi-cooled slide the mat on a cooling rack or marble. Fill the macarons once they are completely cooled.
Step 9: Make the Filling
Beat powdered sugar, butter, milk, vanilla, and food coloring until creamy. This should take two to three minutes. Remove the beaters and stir with a rubber spatula to get rid of the air bubbles.
Step 10: Pipe the Filling
Put the filling in a piping bag, and pipe out one to two teaspoons until a cookie. Then place a second cookie on top of the filling and squish together until stuck.
Step 11: Enjoy ;) and Tips
Make the macarons on a dry day. This will help them rise and create the best product. Be careful not to over-beat the egg whites. STOP after they form stiff peaks or else they will separate. Also, use gel food coloring instead of liquid so you don't throw off the consistency.
If you follow these instructions you will end up with delicate and scrumptious macarons. It is a science, but this recipe makes baking macarons easier then you could ever imagine. Try them and you'll feel like you are instantly transported to a bakery in Paris. Bon Appetite!
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