Time for macarons, round #2. Well that’s a lie actually, it was more like round #5. I experimented a bit at school one day but we don’t need to talk about that. Let’s just blame it on the convection oven and leave it at that.
Fine you really want me to re-hash my traumatic experience? Well the first recipe used almond paste instead of almond flour. They tasted good but they weren’t macaron. And where were the feet?
As for the second recipe, it had potential. The consistency was good and when I turned on the oven light to take a peak, the feet were already forming. Then they decided to crack. Not just tiny, harmless cracks either. These were atrocious. They were like plumber macaron if you get my gist.
I’ll get over it one day. Maybe. Probably not.
So, macarons, round #2. I got the recipe from a friend who said she found it in a Martha Stewart cookbook. Either way, it seemed to work. The guy in the background liked them. But he likes everything so I’m not sure that’s saying much 😉
– 1 1/4 cup ground almonds (I used Bob’s Red Mill Almond Meal/Flour, the texture was much finer and it eliminated the extra step of re-grinding ground almonds in your blender or food processor)
– 1 3/4 cup icing sugar
– 4 egg whites
– 1/2 cup white sugar
– food coloring
Whip the egg whites to soft peaks, then add the white sugar and continue until they form stiff peaks. Putting your sister in charge of the photography, optional.
Add in the food coloring of your choice. I used plain old liquid food coloring and managed to achieve a pretty pastel purple. However, I am interested in trying out powder or gel coloring next time to give the macaron a more vibrant hue. Also I didn’t really take into consideration that the color would lighten when you fold in the remainder of the ingredients.
Whisk together the almonds and icing sugar.
Time to fold. Actually, maybe it is beneficial to have a photographer. Look at this action shot! Crazy right?!
Pipe the mixture onto parchment lined cookie sheets. Next time I do this I will have an actual piping bag, I promise. I know, if I want to make them look professional I really need to ditch the Ziploc.
Compared to my first batch of chocolate macaron, I opted to let these sit out for about 20 minutes to form a crust before baking.
Whether that helped or not, I will never know. They formed little feet though so I was happy.
After 15-20 minutes in a 350 F oven we were golden! Not literally though, just a really pale purple.
I kept it simply by filling them with chocolate ganache. A 100 g bar of dark chocolate melted with a few splashes of whipping cream and cooled, no biggie. You could opt for anything from spreads like Nutella, peanut butter or jam to buttercream or caramel.
Yet more evidence to back the “all anyone ever wanted was a sandwich” theory. Especially if it is in dessert form! As my cousin Jared discovered, they are even good for breakfast. Go figure. You’ve got your protein from the egg whites, some calcium and vitamin D from the cream, nice antioxidants in the dark chocolate. They are basically a health food! Ya, ok. Who am I trying to kid? Just eat em’ already!