Hello friends! I am so excited to share with you my first blog recipe! I LOVE french macarons, especially when I am in NYC. They are one of my favorite desserts! These light and tastey treats are so great because they come in all different colours and flavors. My favorite would have to be the raspberry ones, but today we will just be making the Original Macaron – which is just as tastey! Many people think they are too hard to make, but I am here to tell you that it just takes practice! Besides, even if you don’t get them looking quite right, they still taste amazing!
Let’s get started, shall we?! Here are the ingredients you will need:
2 cups of powdered sugar
1 cup of almond flour (tends to be expensive, so I recommend making your own, or buying from Marc’s or Wal Mart!)
3 egg whites (room temp., usually takes a few hours to reach room temp.)
1/4 tsp of cream of tarter
A pinch of salt
1/4 cup of granulated sugar
1 tsp of vanilla extract
Parchment paper (so your roons don’t stick to the pan!)
Decorating/piping bags and a round decorating tip (I used 2″ tip).
Now that we have all of our ingredients, we can go ahead and mix some things up!
- Preheat oven to 275 F, and layer cookie sheets with parchment paper.
- Get one medium-sized bowl, and sift your powdered sugar + almond flour together.
- In a different, larger bowl, beat your egg whites, cream of tarter, and salt on high speed with a mixer until mixture is foamy. While mixer is still running, add the granulated sugar, then the vanilla extra, and whichever colour dye you decided on.
- Continue whipping until mixture forms stiff peaks.
- Gently pour almond mixture over the whipped egg whites so that they do not deflate. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the batter falls from the spatula to the bowl (this should take you about 45 turns).
- Transfer the batter to your decorating bags!
- Pipe 1 inch rounds (or whatever size you desire) of batter onto the parchment pans 1 inch apart.
- Tap pans on countertops 4 – 5 times to release trapped air, then let sit for 20 – 30 min, or until the unbaked macarons for a skin that is dry.
- Bake for 18 – 22 minutes. If you are baking two pans at a time, make sure you swap and rotate them halfway through their baking time to ensure they all receive equal heat. Once they bake for a while, you will begin to see their “feet” start to form.
- Make sure the roons are cooled completely before taking them off of the parchment paper!
- This is where you will fill you macarons with their filling (like chocolate ganache or flavored buttercream or jellies!)
And Wa-la!! You have French Macarons!!