The Prettiest Macarons Yet!

If you haven’t noticed, I’ve been a bit obsessed with macaron lately. I’ve made them in Charlottetown, then for my family in Edmonton. I failed a few times at school using convection but tried again at work using “low fan” with great success – thankfully because I don’t think I would have handled it well had they destroyed themselves again. I definitely received some weird looks in the kitchen when I started screaming “look they have feet, they have FEET!!!”. But what can I say? They had feet.
prettiest macarons
In this recipe I changed the ratio of almonds to icing sugar so that it is basically equal. They are a little bit less sweet and more chewy, so the almond flavor actually comes through.
Ingredients:
– 1 cup almond flour
– 1 cup icing sugar
– 3 egg whites
– 1/4 cup white sugar
– food coloring of your choice
– Nutella
– raspberry jam
Preheat your oven to 350 F.

Whisk together the almond flour and icing sugar (preferably sift it first to ensure there is no lumpage).

Nutella macarons

Then whip the egg whites with the white sugar until it forms still peaks.

Nutella macarons

Add your food coloring of choice (I couldn’t decide so I split it in half and made 2 colors!).

Nutella macarons
Nutella macarons

And finally fold together your egg white mixture with your almond mixture.
I have always piped out the circles but this time I tried simply spooning them and it worked just as well, if not better.

Nutella macarons
Nutella macarons

Bake for approximately 15 minutes but it could be up to 3 minutes more or less depending on your oven.

Nutella macarons

Cool before filling with jam, Nutella, ganache, buttercream or whatever your heart desires.
I never believed this at first but they are actually better the second or third day. There is something about letting them sits that actually makes them…well better. They meld together and soften into this amazing, melt-in-your-mouth goodness.

Nutella macarons
Nutella macarons
Nutella macarons
Nutella macarons
Nutella macarons
Nutella macarons
Nutella macarons
Nutella macarons

4 thoughts on “The Prettiest Macarons Yet!

  • March 23, 2012 at 9:50 pm
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    Good attempt at making macarons! However I think your piping skill has some room for improvement, either that or your macaron batter was over-mixed, resulting in very irregular shapes as they would spread everywhere after piping. Also try to pipe the fillings onto the shells instead of spooning/spreading them or else you will end up with some rather dirty looking macarons(in your case, the blue ones). Otherwise your macarons look delicious indeed!

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  • March 24, 2012 at 1:43 am
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    LMAO at the previous comment. Good GRIEF. Your macarons look fabulous, girl. I don’t foresee tackling them myself anytime soon. I have never even tasted one and they sound like a LOT of work. Perhaps once I do, I’ll become “macaron obsessed” along with you!

    P.S. Seriously? You whipped that up by HAND? I am such a spoiled wimp with the mixer by comparison!

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  • May 10, 2014 at 3:49 pm
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    A good tip to bake macaron shells: preheat your oven at 480 F, when it has come to temperature, turn it off completely and place your baking tray with the piped mixture (after it has sit there for a good 20 minutes to dry out) in for 6 minutes. Then turn the heat back up to 320 F and continue baking for 4 minutes.
    This way your shells will lift up nicely, you will have a nice crunchy outside and a soft chewy inside.

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