There’s something about macarons that I love. No, not those coconut things which are called macaroons. I’m talking about the french pastries that look like mini sandwiches. I’ve made them before in cooking class and I have finally decided to give them another go in my own kitchen. There’s just something about their delicate, meringue like cookie that sandwiches a rich, chocolate-y filling. Pierre Hermé’s macarons are simply divine, but being a poor broke college student I thought perhaps it would be best to make them myself.
Let’s get baking!
I found a pretty good recipe here at sweetrevelations, but like always I kind of tweaked it🙂
Ingredients:-2 egg whites Now many recipes called for the egg whites to be aged for 2 to 3 days or to be left out for 24 hours. I just used mine straight from the fridge and didn’t really have too much trouble. Once I have more time to spare, I’ll try aging the egg whites and see how they turn out. With the egg yolks, feel free to make a creme brulee or a pots de creme🙂 -3 tbsp granulated sugar -1/3 cup almond flour -1/2 cup powdered sugar -a pinch of salt – 2 tsp Instant espresso powder -1 tbsp hot water Filling: -1/2 cup of chocolate chips -Heavy cream
- Sift together the almond flour and the powdered sugar. Try and sift them at least twice. Set aside. Combine the instant espresso powder with the hot water and set aside.
- Whisk the egg whites until it is quite frothy and soft peaks form. Add in 1 tbsp of sugar and the salt and whisk again until stiffer peaks form. Add int he 2nd tbsp of sugar and whisk until well incorporated. Finally add in the 3rd tbsp of sugar and whisk until you have stiff peaks. That means when the whisk comes out of the egg whites at a 90 degree angle, the egg whites follow and don’t bow down a single bit!
- Sift in the powdered sugar and the almond flour. Fold into the egg whites until they’re barely combined. Add in the espresso mixture and fold again. You should fold the egg whites about 50 times, so my advice? Fold 25, add in the flavoring, fold 25 more.
- Here comes the killer (I learned this in cooking school), press the egg white mixture along the sides of the bowl, so that you’re semi-squashing the bubbles that you worked so hard to whisk in. Do this about 4 or 5 times. When you lift the rubber spatula, you should be able to see a triangle of batter once the excess drops off (does that make sense? Next time I’ll have Pat take a photo or something)
- Spoon the macaron batter into a large piping bag with a round tip. Squeeze inch sized circles on a baking pan lined with parchment paper and let the macarons rest for 15 to 30 minutes. Meanwhile preheat the oven to 295 to 350 degrees.
- Bake for 12 to 14 minutes. While the macarons cool, make the ganache.
- Match up the macarons (I had fun playing matchmaker here. As did Pat) and once paired off, spoon a little ganache in the center of the base biscuit and gently press the top biscuit on top.
Hugs and puppies!