No, not macaroons! Those are coconut cookies. This is the macaron. This cookie has caused more competition losses than any other baked good in gastronomic history. But that doesn't have to be so. Once you master them, they become a fan frenzy to bake and develop flavors.
A few notations first. One thing involves your gear. Your gear has to be literally fat and dirt free. Whether you use metal or glass, you need to make sure to get ALL fat or grease off of your beaters and bowls. So clean them with hot, soapy water, dry them completely, then wipe them out with some white vinegar and let them air dry before using.
Secondly, you want your egg whites to be 100% yolk free. Divide your whites and yolks by hand, not the shell to shell method. It's simpler and less traumatic for the yolk. Or you can use an egg divider.
Next, you want your macaroon almond flour to be as fine as possible. I send my through the food processor but you can also use your blender. Just don't overdo or you will get nut butter. Sift well after doing this. In fact, I process the flour with the confectioners' sugar together and sift after to remove any clumps.
Now, the ingredients (measuring by grams is ESSENTIAL)
- 100 grams of egg white at room temperature
- 140 grams almond flour
- 130 grams confectioner sugar
- 90 grams of granulated sugar
- 1/4 tsp cream of tartar
***Begin by preparing your items ahead of time:
Separate and measure your eggs.
Process your almond flour and confectioner sugar and sift well.
Send your regular granulated sugar through a blender or processor by itself to make it super-fine.***
- Place your egg whites into the bowl and begin the frothing process.
- Once frothy, add in the cream of tartar and continue to whisk on medium until you reach a floppy peak.
This is where you add in flavoring extracts and colors (use gel colors not water based or alcohol based!)
- Slowly begin adding in the granulated fine sugar in tablespoon amounts, still whisking, until stiff peaks form or you can hold the bowl upside down without it falling on your head!
- Fold in 1/3 cup of the almond flour and confection sugar mixture, folding in carefully.
- Add the rest of the flour and sugar until it becomes quite thick.
- Keep folding until air pockets come out and you can drizzle it from the spoon in a figure-eight without breaking the figure-eight.
- Press out air bubbles as needed.
You will want to pipe your macarons onto parchment paper in quarter-size dollops.
- Smack the tray onto the counter to spread the bubbles out.
- Begin your preheat to 300 degrees (make sure it's EXACTLY that temperature using an oven thermometer)
- Allow it to sit on the counter for around 15-30 minutes until a "skin" forms on the top.
- Immediately place into your preheated oven and bake for 7 minutes, turn tray and bake another 7 minutes. Turn off the oven. DO NOT OPEN THE OVEN DOOR!
- Allow the macarons to sit in the turned off for 2-3 hours before removing. Test to make sure they will come off the parchment easily, if not, they're still too wet. Let them dry on the countertop.
You can fill these with any kind of frosting you like or even stiff jellies, etc.