These macarons were so fun to make! The best part is the several flavors and fillings. Jams to buttercreams and Gummy bear to cheeseburger! Macarons are a non stop! Although there are some cons.
Macarons are really fun to make but the main struggle is the foot and shape. The foot is the little section of “bubble” looking section that is formed once the macarons rise in the oven. As for the shape, keeping it circular without a mold is nearly impossible on your first try. But as much as I like being creative I decided to use silicone macaron sheets that have the circle templates on the sheet so, the macarons are also easier to remove from the sheet once baked. The sheets can be found here: https://www.amazon.com/Reusable-Silicone-Macaron-Quarter-Silicon/dp/B07JHXKHKB/ref=sr_1_4?crid=2SMF24E3U0PEI&dchild=1&keywords=macaron+sheet+silicone&qid=1584910931&sprefix=macaron+sheets+sili%2Caps%2C467&sr=8-4. These also come in different sizes which is a plus.
As for the batter, it may seem fine if you continuously mix it, just gently. But when gently folding the finished macaron batter, too much mixing can cause a flat macaron (no foot) which in that case, is just a cookie. I’ve stumbled upon that several times but I now finally understand my mistakes.
Even though these are slightly complicated, these are totally worth it! Here is the delicious, perfect and fabulous recipe for Macarons!
- Hand Mixer
- 1 3/4 cup confectioners sugar
- 1 cup Almond Flour
- 3 large egg whites at room temperature
- 1/4 tsp cream of tartar
- Pinch of salt
- 1/4 cup granulated sugar
- 2 to 3 drops gel food coloring (color of choice)
- Preheat oven to 300 degrees and line your pans with parchment paper or silicone mats.
- In a bowl sift almond flour (ignore if super fine) and powdered sugar.
- In a separate bowl, beat your egg whites, salt and slowly add in cream of tartar until the egg whites hold their shape.
- Gradually add the granulated sugar to the egg whites and beat until stiff peaks form, then add food coloring and beat until preferred color.
- Slowly fold dry mixture into egg whites until combined, do not overmix!
- Put batter into piping bag and pipe your wanted shape.
- Let your macarons set for 30 minutes to an hour, until not Put in the oven for 20 minutes until a firm foot forms.
- Put in the oven for 20 minutes until a firm foot forms.
- Remove from oven and let them cool down until warm or cooled down to add jam or buttercream.