Macarons have been a French favorite since forever. These sweet treats are a meringue based confection and filled with all sorts of filling which are usually jams, buttercream or ganache. Matt brought me these delicious fall favorites from Cameo Macaron in Boston this weekend. The variety was 6 macaroons, they were Creme Brûlée, Pistachio, Peanut Butter & Jelly, Dark Chocolate, Espresso Bean, and Island Coconut. The Creme Brûlée was my favorite!
These have inspired me to try to make my own! (I know how difficult they can be to make, but I think I will give them a try)
4 large egg whites (or 5 small)
1/3 cup + 1 tsp caster sugar
1 1/2 cups pure icing sugar
1 cup almond meal
tiny pinch of salt
gel food coloring (optional)
Preheat oven to 300 degrees F
Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down with out it falling out.
Continue to whip for 1-2 more minutes.
Add gel or powdered food coloring and continue to mix for an additional 20 seconds.
Sift the almond meal, icing sugar and salt twice, getting rid of ay almond lumps that are too big to pass through the sifter.
Fold into the egg white mixture. It should take about 30-50 folds using a rubber spatula.
The mixture should be smooth and very viscous, not runny. (If you over-mix your macarons will be flat and have no volume, and if you under-mix they will not be smooth on top.
Pipe the mixture onto trays that are lined with baking paper (make sure the baking paper is non-stick to they will stick to the paper).
Bake in the oven for 20 minutes.
Check to see if one comes off the paper cleanly, if not bake a little longer.
Filling: I will be using a Chocolate Ganache
Bring the cream to the boil and pour over the chocolate. Let stand for a minute and then stir. If it is not adequately melted then microwave for 20 seconds and stir – repeat until smooth. Allow to cool and thicken before piping onto macarons.
I got this post from howtocookthat.net, on this page there is also a video for Macarons FAQ and Troubleshooting Video. Which I know I will have to use to make sure that these come out perfectly.
If anyone tries this before I have a chance to try this before I do let me know how it goes for you and what kinds you try!