Hey guys its Carla from CarlasCakes, and welcome back to Carla in the Kitchen Blog! You can find me on Instagram and Facebook by searching for @CarlasCakes!
Today is all about macarons! There are two types of macarons, there are these super yummy macarons made with coconut and condensed milk and you can sometimes see them dipped or drizzled with chocolate. And then theres the french macarons which are something a lot different. Intact, these cookies are the hardest cookies to make, I have to be honest! However, I have come up with a foolproof recipe, that if you follow my 6 easy tips you can not go wrong, and you too can master the delicious french macarons from home! Lets get started!
For this recipe, you’ll need:
100g almond flour
180g icing sugar
100g aged egg whites
First step is to mix my almond flour and icing sugar together.
First tip: I sift my almond and icing sugar together and at the end I’m left with larger chunks. I will not use these pieces because this will create a lumpy and uneven surface to the tops of my macarons. Ill put those bigger pieces to the side to snack on, because those are too big to use for the cookie.
The next step is to whisk our egg whites. You want to make sure they are aged and at room temperature. Which brings me to my second tip.
Second Tip: To make aged egg whites, I separate my egg whites and put in a bowl and cover with a paper towel. I let this sit in the fridge for a minimum of 24 hours and up to 5 days. So if you are planning on making this recipe, you’ll want to stat prepping the day before.
Third Tip: Before using, I have let the egg whites come to room temperature before using because this is really critically for creating a nice white fluffy and stiff peak egg white.
I am going to whisk my egg whites until they start to get foamy. Then I will add my sugar 1 tbsp at a time and beat at medium high speed. Once all the sugar is in and incorporated, I am going to beat this at medium high speed until the eggs just hold stiff peaks and it is shiny. I will add my food colour gel and mix.
Now that that is ready, its time to add our almond flour and sugar. This is the tricky part. We have to add it and mix by hand, but we can’t over mix. If we over mix, well end up with stiff flat macarons without the ridges underneath which really gives the macaron its signature look. and If you under mix, you’ll end up with a macaron that cracks at the top.
You want to mix until all the mixture is together and you can’t see the almond pieces any more and you lift your spoon and it still drips but is firm. Also, you want your mix to be shiny. Once you see those signs, you want to stop. You don’t want to mix any further than that. Which is ..
Fourth Tip: The mixing! Do not over mix and do not under mix.
This part does take some practice, I will be honest. It took me a few tries to get it right, but if you are looking for a nice shiny look that drips almost like lava, thats when you know its ready.
Ok so we have our mix ready, now its time to pipe and bake. Line your 2 cookie sheets with parchment paper. Make sure you use parchment paper and not wax paper. That would be my..
Fifth Tip: Parchment paper makes a huge difference in the baking of your macarons. You also do not want to spray your cookie sheets with any spray or butter because you don’t want to add any fat to these cookies.
Transfer your batter into a pipping bag that has a round tip. and pipe onto the parchment paper.
Sixth Tip: This part is noisy, but you want to bang your baking sheets on the table to release all the air from the macarons.
Now let the macarons sit for 20-30 min to let them dry a little. That will help the macarons rise up instead of spread out. If they rise, you’ll get the ridges at the bottom which is the ultimate goal.
Bake these at 325 for 14-16 min. Let cool completely before adding your filling.
To fill, you can use any filling you’d like. Nutella, Peanut butter, Ganache or Flavoured buttercream. You can get my buttercream recipe and ganache recipe from my previous episodes/blogs.
And there you have it. Have fun with these delicate cookies, and don’t give up. Remember practice makes perfect and hey, if they don’t turn out the way you want, it just means you’ll have some extra cookies around the house to munch on!
What did you think of this post? Have any questions? Ask us below! Tried the recipe? How did you like it?
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