SO you all know how much I love Macarons. I love their cute little shapes, tastes, but most of all, I LOVE their presentation! There are so many color combos you can make and they look AMAZING! I make a batch a least once a week, trying to perfect the method because they are very delicate. That’s the beauty of a Macaron! Here’s the recipe (courtesy of Food Network) and my tips! Have FUN and let me see some pics!
1¾ cups confectioners’ sugar
1 cup almond flour3 large egg whites, at room temperature
¼ teaspoon cream of tartar
Pinch of salt
¼ cup superfine sugar
2 to 3 drops gel food coloring (blue)
½ teaspoon vanilla extract
4 ounces of softened cream cheese
3 tablespoons Blueberry Jam
Oven with convection setting
4 baking sheets
2 silicone baking mats
pastry bag with ¼-inch round tip or other tool
Preheat oven to 300° using the convection setting. Line your baking sheets with the silicone mat. Measure the confectioners’ sugar and almond flour and transfer to a bowl.
Sift the sugar-almond flour mixture, a little at a time, as much as possible. THERE WILL BE SOME CLUMPS LEFTOVER and it will take awhile, just toss it!
In your mixer, beat the egg whites, cream of tartar, and salt on medium until it gets frothy.
Increase the speed to medium high, and gradually add the superfine sugar and beat until it’s stiff and shiny, about 5 minutes!
Transfer the beaten egg whites to the bowl with the sugar and almond mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
DON’T STIR OR MIX IT TOO FAST! Fold it gently and slowly…about 25 folds. Stop when it’s mostly mixed, it doesn’t have to be perfect because in the next step you are going to fold more.
Add the food coloring and vanilla extract. The recipe says 2-3 drops, but I have found 6 drops makes it more vibrant. Add and stir and you be the judge!
Keep folding until it’s all mixed and falls off the spatula in a thin flat ribbon. I count to 50 folds 🙂
Transfer the batter to a pastry bag holding it vertically and close to the baking sheet. Pipe 1¼-inch circles (24 per sheet). I found a neat tool from Bed Bath and Beyond and it works just fine for me, it’s up to you!
Firmly tap the baking sheets twice against the counter to release any air bubbles.
Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 min. to an hour, depending on your room conditions. Slip another baking sheet under it to protect it from the heat.
If you pop them in while its still sticky, they will crack like these (I did a small batch on purpose so you could see)
Bake your 1st batch until the cookies are shiny and rise 1/8 inch to form a “foot” (looks crusty at the bottom), about 20 minutes.
Transfer to a cooling rack and let them cool completely.
Peel the cookies off and fill with your filling of choice then sandwich them…VOILA!!!!
Mix 4 ounces of softened cream cheese and 3 tablespoons of blueberry jam
Hope you had fun and it turned out great! Feel free to give me feedback or ask any questions!