I’ve started wedding planning and if there’s one thing I’ve learned, it’s that if the word wedding is attached, it’s automatically expensive.
Cakes. Flowers. Dessert tables. Photographers. Dresses. Shoes. Invitations.
All of it = $$$$
So with dollar signs looming over my head, I’m going through a phase where anything I buy seems outrageously expensive, and I want to make everything myself. While I don’t plan on having french macarons at my wedding, they’ve always been something I thought was ridiculously expensive.
$2+ a pop is too much for el cheap-o over here.
I was determined to make them myself but never got around to it. I had tried a few times before and failed. One time they turned out like meringues (with a little peak). Another time, they just crumbled and fell flat. After some research and reading, they turned out great.
These cookies are delicate and delicious. I can see why they’re so pricey, but honestly, you can make them at home on your own. They take some time, because they require a lot of sitting, but the active amount of work is actually minimal.
Basic French Macarons
from All Recipes
100g egg whites
50g white granulated sugar
100g powdered sugar
110g almond flour, finely ground
Food coloring of choice (optional)
Filling of choice*
Weigh out your egg whites and allow your eggs to get to room temperature. 100g of eggs was a tiny bit less than 3 egg whites. Yes, I was neurotic and weighed out exactly 100g. I think this was part of my success.
While your egg whites get to room temperature, weigh out your remaining ingredients and set aside. Sift together the powdered sugar and almond flour, set aside.
Using a stand mixer, beat the egg whites. Once they start to foam, slowly stream in the granulated. Continue to beat until they reach soft peaks. Try not to over mix and get firm peaks. Soft peaks are good! They tip of the peak will fall over to the side a bit.
Fold the almond flour and powdered sugar into the egg whites, along with a few drops of any food coloring you’d like (I used a few drops of red to get a bright pink). Keep turning/folding until it’s all incorporated, but you don’t want to overmix it. Transfer the batter to a piping bag fitted with a round tip, then get your baking sheets ready.
Line your baking sheets with parchment paper. If you want you can draw circles using a bottle cap so that your cookies are all the same size, I did that at first, then I just eyeballed it and it turned out fine. You want the parchment paper to be fitted exactly to the baking sheet so it can be completely flat.
Then start piping. Pipe some frosting onto the baking sheet. They’ll spread a bit so leave an inch or two between each one. Once you’ve piped enough to fill your sheet, lift the baking sheet and lightly slam it on the counter a few times to get rid of any air bubbles. Then continue piping onto another baking sheet until you run out of batter (this recipe makes about 24 macarons, so for me that was 3 baking sheets full of cookies). Let the unbaked cookies sit out on the counter for an hour.
Then preheat the oven to 275F. Bake 10-14 minutes. This is where it might get tricky. My first batch was underbaked and completely stuck to the parchment paper. The second batch, I baked a few minutes longer (13 minutes) and they turned out great.
Once you take the macarons out of the oven, transfer the parchment paper with all the macarons on to a cooling rack so they can cool completely (you can put them in the freezer for a few minutes to speed up the process). After the cookies have cooled completely you can assemble them!
*For my filling, I used a simple chocolate frosting recipe, because I wanted to get the basics and I happened to have all the ingredients on hand. Later I’ll try experimenting with different fillings, but I wanted something quick and easy. And so, I used the Hershey’s Chocolate Frosting Recipe.
Chocolate Buttercream Filling
adapted from Hershey’s Chocolate Frosting
1/4 cup butter, melted
1/3 cup cocoa powder
1 1/2 cup powdered sugar, sifted
1/6 cup coffee (or milk)
Melt butter and mix with cocoa powder. Using a mixer, beat in powdered sugar, a bit at a time, alternating with coffee until all ingredients are incorporated. Beat a few more minutes until fluffy, then set aside.
Now assemble the macarons by spreading some frosting (or other filling of choice) on one cookie then putting together like a sandwich.
Then ta-da! You have 24 beautiful macarons! That wasn’t too scary, right?
Overall, in the macaron-making process, I learned a few key things…
Tips for Making Macarons:
- Sift the ingredients (and make sure you buy extra fine almond flour). I hate sifting ingredients but these cookies are so light that it’s a must. If you buy the almond flour at Sprouts in the bulk food section, it’s not fine enough. I’ve tried. Get the Bob’s Red Mill one.
- Let the batter sit a bit before piping it. I found that my last batch turned out the best, so I’m chalking that up to the fact that it sat the longest in the piping bag (a few hours really) and sat for about an hour and a half on the counter before baking (because I was working and forgot about them).
- You need to let them rest for 1 hour after you pipe them onto the baking sheet. When they sit, they smooth out and develop that nice coat. Let them chill.
- If you underbake your macarons, they’ll stick to the parchment paper. It depends on your oven and the size of your cookies. Figuring out when the macarons were ready to come out of the over took some guess work. They have to look set, but not browned. If this is your first time, I recommending each baking sheet separately in case one gets messed up, there are still two others for you to try with. I ended up baking mine for 13 minutes, and that was the magic number. But remember, every oven is different and your macarons might be bigger than mine.
I’m excited to try to make different flavors now. I’m a big believer in mastering the basics before moving on to more extravagant things or tweaking recipes. I had a lemon macaron from Lette Macarons that basically changed my view of macarons. I must try to recreate it!