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The recipe I used to make macarons (mah-ka-rohn) is from Laduree. It’s from this fabulous book: Laduree: The Sweet Recipes. Let’s get started.
- silicone spatula (I use this one)
- parchment paper or silat (I like this silpat made in France)
- electric mixer (your hand will get tired whipping the meringue, I use a Kitchenaid, I actually use this super professional one in cherry red, but the entry level model is a nice start too! )
- a food scale (yes, you need this. I use this one)
- Food coloring (the gels or dry powder works best, not the liquid store stuff)
- A macaron template (either make one or get one here or here. It makes piping easier)
- food processor (for the cream filling, I use this one)
Laduree Macarons Recipe – printable recipe HERE
275g ground almonds
250g powdered sugar
210g egg whites
210g granulated sugar
1. Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.
2. Sift the almonds and powdered sugar. Set aside.
3. Weigh out granulated sugar.
4. Weigh the egg whites. Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat. Once all mixed, increase speed to medium and beat until a firm meringue forms. You want a firm meringue with glossy peaks but not stiff peaks. They should defy gravity and remain in the bowl if you turn it upside down. If you tilt your bowl to the side and they are sliding out, keep beating.
5. Add the food coloring gel and mix.
6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula. Once combined, add another third of the almond mixture. Add last bit. This batter requires more deflation during this step since it creates such a poofy meringue.
7. Add the batter to a piping bag. Pipe in rows using your template onto parchment paper.
8. Pick up the pan and beat until the counter. The cookies need to rest on the counter between 30-60 minutes. They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)
9. Set the oven to 300F.
10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them. You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!
11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.
Filling – for Raspberry Macarons
1. For these macarons, the easiest way for the filling is to buy seedless raspberry jam. I used Harry & David seedless Raspberry Jam.
2. Once the cookies are cool, add a dollop of your filling to one cookie and spread with a small knife, spoon, or icing spatula.
3. Place the other cookie to your filling, press gently, and slightly twist the two together.
4. Once all assembled, put them in an airtight container and let them mature (yes, that’s the scientific word for this process) in the refrigerator for 24-48 hours.
Now, these cookies won’t be bad if you eat them immediately, they will just be amazing if you want a day. The theory is that the juices from the filling soak back into the cookie to make an AMAZING cookie.
|Making the meringue|
|My macaron template|
|adding almond flour to the meringue|
|we actually didn’t fold these enough.|
Aren’t they pretty??
I just want to show you that I haven’t always been the best at making macarons! Below you can see the first time I ever made macarons… they were poofy and not perfectly flat with little feet. That’s okay… with practice I became better. But guess what? The ones below still tasted the same as the ones above! So, if you don’t get it on your first shot, don’t worry!
For my favorite product recommendations for making such delicate cookies, check out my amazon store
Written at http://peoniesandorangeblossoms.blogspot.com