I have been obsessed with Macarons for a few years now . Macarons are little delicate cookies made with a meringue base with egg whites, almond meal, and powdered sugar. They are very intimidating to make. Just doing one tiny thing wrong can totally mess up these cookies. I think I did a pretty good job for the very first time making these. I made them a little too big, but they have their famous feet they are suppose to have. I also went a little over board with the buttercream. Next time I'll just use less. I made a plain buttercream icing and added some raspberry extract and some wilton icing color. I added a little too much icing color and so we have hot pink filling. One tip for making macarons let your egg whites stay out at room temperature for at least 24 hours before you make these!
Look at my gorgeous "feet" So proud of myself.
from I love Macarons by Hisako Ogita
1 cup (100 gr) powdered sugar
½ cup almond meal (about 2 ounces, 50 gr)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
3 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar
Preheat oven to 375 degrees
Cut a piece of parchment paper to fit your baking sheet. Draw 1 inch circles on the paper spacing them at least 1.5 inches apart. This pattern will be your guide for squeezing out the macaron batter
In a food processor grind the almonds, cocoa powder and powdered sugar together to a fine powder. Sift the mixture through a medium mesh sieve twice. Set aside. In a stainless steel mixing bowl, beat the egg whites on high speed until they are foamy. Gradually add the granulated sugar to the egg whites. When the meringue is stiff , firm and has a glossy texture it is done.
Add half of the sifted almond meal/sugar/cocoa mixture from before. Stir it in with a spatula while scooping it up from the bottom of the bowl. Add the rest of the flour and mix it lighting in a circular motion. When you run out of flour press and spread out the batter against the bowls side. Scoop the batter from the bottom and turn it upside down. Repeat this process 15 times. When the batter becomes nicely firm and drips slowly as you scoop it with a spatula the mixture is done.
Attach a 0.4 tip to a pastry bag and pour the batter into the bag. Squeeze out batter into circles on baking sheet from before. Rap the baking sheet firmly against the counter or other flat surface. This helps the macarons hold their rounded shape and helps the pied, or little "foot" to form.
Dry the batter at room temperature, uncovered for an hour. A slight crust should form on top of the macarons . If the batter circles do not stick to your fingers when you touch them then the drying process is done.
Stack the baking sheet with the batter circles on top of a empty baking sheet and slide both into the oven. Bake for 15-18 minutes until slightly crisp and crackled on top. Remove the baking sheet from the oven and cool on a wire rack. When the macarons are completely cooled remove them from the baking sheet. Spread buttercream between two of the macaron shells , and they are ready to be eaten.
Adpated from I love Macarons by Hisako Ogita
7 tablespoons unsalted butter
3 tablespoons water
3 tablespoons granulated sugar
1 teaspoon raspberry extract
Wilton Rose Icing color
Cut the butter into pieces and place into a heat resistant bowl. Heat in the microwave for 10-15 seconds. Stir the butter with a spatula until it becomes smooth and creamy like mayo.
Put water and the sugar in a heat resistant container and stir well. Heat this mixture in the microwave for 3 minutes. Take the mixture out when done and stir with a spoon.
While heating the syrup break an egg into a bowl and beat it lightly with a hand mixer. Pour the water/sugar syrup like a thread in the bowl and beat it at a high speed. Reduce the speed to medium and then to slow and continue beating until the bottom of the bowl is no longer hot and the mixture becomes white and heavy.
Divide the butter adding it to the syrup in 2 or three additions. Beat with the hand mixer at medium speed after each addition of butter. When the butter is well mixed the process is done. Stir in the icing color and the raspberry extract. Spread the cream between the macaron puffs.
Posted by Lindsey On 3:35 PM