These colorful and little Macarons can catch people’s attention right away. They are not just good looking, they taste super good which has a crispy shell and chewy inside.
Let’s see what we need to make these cute little things.
Ingredient: (makes about 32 macaron shells)
45g almond meal or ground almonds
45g powdered sugar
1 large egg white at room temperature and preferably aged up to 3 days
35g granulated sugar
1 package of flavor mix or 5g chocolate powder or 5g green tea powder.
1. Line two rimmed baking sheets with parchment paper. If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart.
2. If your almond meal is very coarse, grind it with the powdered sugar, and the flavor in a food processor until fine. Sift the almond meal-powdered flavor sugar mixture twice through a mesh sieve.
Note: I was making the strawberry flavor Macaroon
3. Place egg whites in the bowl of a stand mixer (or use a hand mixer) and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar one tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Be careful to not overbeat the meringue (e.g., the meringue takes on a clumpy texture).
Note: It takes me around 7-10 mins to finish
4. Add half of the sifted almond mixture and gently fold it into the meringue using a flexible silicone spatula. Lift from the bottom, up around the sides, and toward the middle, being careful to not overagitate the meringue and lose too much air. Once the almond mixture is predominantly incorporated, add the second half and repeat the folding motion.
5. When the almond mixture is just incorporated, you will need to transform the batter into the appropriate texture. Using the flat of the spatula, “punch” down into the center of the batter, then scrape more batter from the sides to the center, and punch again. You will need to repeat this 10-15 times (or more, depending on your arm strength and the beginning texture of your batter) until the batter slowly and continuously drips back into the bowl when you scoop it up with the spatula. Think of the consistency of molten lava. For the best results, punch the batter a few times, check the consistency, then punch a few more times, etc. Do not make the batter too runny or the macarons won’t rise as they should, and you could end up with oil stains on the surface.
6. Pour batter into a pastry bag (or any tools that you used to use) fitted with a 0.4-inch tip. In a pinch, you can also use a gallon size Ziploc bag: just snip a teeny bit from one of the bottom corners. Twist and clip the top of the bag to avoid overflow. On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew (remember to draw the circles on the backside of your parchment to avoid ink or pencil stains on your macarons!).
I’m using this Nordic Ware Cupcake Frosting Decorator Press. I find out this is easier to use compare with the pastry bag. If you have this, I use the round tip.
7. Preheat your oven to 380F.
8. Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps form the “pied” or frilly foot on the bottoms of the macarons. Allow the piped macarons to dry, uncovered, for at least 15 minutes. The macarons should form a very thin, smooth crust where, if you tap it lightly with your finger, the batter will not stick to your finger. If after 15 minutes, the batter is still sticky, let it dry longer. This may take up to an hour on humid days.
9. Turn off the heat and place both baking sheets at the upper side of the oven and put 2 baking gloves at oven when you close the oven door. Heat it for 6 mins.
10. Move the baking sheet into the downside and move away from the gloves then close the door. Turn the heat to 250F and bake it for 12mins.
11. Turn off the heat and let the baking sheet stay at the warm oven for 6-10 mins to dry the Macaron.
12. Remove them from the oven, and cool on the baking sheet placed on a wire rack.
13. When fully cooled, assemble the macarons with your choice of filling (I normally just put fruit preserves into the macaroons). The assembled macarons can be stored in an airtight container in the refrigerator for up to one week.
There you go, you can have a dish of wonderful and colorful macaroons !! They are perfect for parties!!
Green: green tea
Blue: cotton candy
Omg they look so pretty! I really want to try making these!
Those are lovely!
I took a class to learn to make these and although they are fiddlly, I really enjoy the result!
One time I kept adding sugar to the merigne hopping it would form peaks and when I cooked them they melted to a puddle of pink goo! LOL! 😀
E. M. Wynter says
Great job! They are beautiful! Macarons are next on my to do list. Which recipe book did you use?
Hey, thanks for stopping by Chez Chloe and great job on the macarons….(with one o). Two o’s is the coconut kind- check out the macaron bloopers cause I did the same thing and Biscuits and Bobbins busted me on it (politely and with humor).
I like your smaller recipe amount so you don’t end up with a million little guys you have to eat in one day- I’ve still got some in the freezer.
just to let you know I’ve shared the link this macarons post of yours to a few of my blog followers who are looking for good macaron recipes..I haven’t personally tried making them yet, but they look so good and appetizing! 😉 thanks for sharing!
Hi, I loved your posts, especially the rillakuma macaroons! 🙂 they’re too cute!! I was wondering where you purchased the almond flour or where you can buy it because I can’t find it ANYWHERE in vancouver, canada 🙁