Macarons have been my biggest challenge to date. Generally I am quite satisfied with my ability to follow a recipe and get my expected result. With macarons, however, this was not the case.
[Let me just clarify something quickly: macaroon vs. macaron. Think: coconut vs. almond flour.
Quick recipe for a macaroon: condensed milk and desiccated coconut, mixed in a ratio that lets you form little balls and place on a baking tray to bake at 180º until the edges start to brown and the biscuit is pretty firm]
My first attempt at macarons used a recipe from Dan Lepard‘s cookbook, Short and Sweet, which has proven delicious and basically perfect every time… until now. Then I tried Mary Berry and Great British Bake Off‘s chocolate macarons. I followed the instructions to a T, and they ended up burning anyway.
I figured it was time for a troubleshooting guide, when I stumbled upon this absolute gem. She even linked to her step by step guide to making macarons, which I tried after re-attempting Dan’s recipe using some of her advice. This was my result:
Her recipe was the first to start coming out right. But surely I didn’t have to follow all of her steps? Who has time to wait overnight for egg whites to mature? As it turns out, it is important, and it makes a substantial difference.
What also helped, was this guy. I absolutely love his work! His tutorials on macarons showed me that I might have been over-beating my eggs, and maybe I was “not overmixing” too carefully. Fully incorporated, people!
Eventually, I ended up with these bad boys, which I made for our Christmas party. Aren’t they beautiful! And added bonus was that they were gluten free, so everyone, even the fussies (though not the Banting folk), could enjoy dessert.
They were accompanied by vanilla cupcakes with green cream cheese frosting, and cute little marshmallow reindeer that my little cousin thoroughly enjoyed.
Makes about 30 sandwiches
- 3 egg whites
- ¼ tsp creme of tartar
- 210g powdered (icing) sugar
- 125g ground almonds/almond meal/almond flour
- 30g caster (granulated) sugar
- Separate the egg whites. Leave overnight to mature in the fridge, and remove from fridge well ahead of time to allow to come to room temperature
- Sift the icing sugar and ground almonds together. Place this into a food processor and blend together until very fine and resembles a flour. Do this in stages, and make sure you’ve scraped down the sides of the food processor to break everything up. Also don’t go for so long that the mixture starts to heat up (we are making macarons, not over-sweetened almond butter)
- Sift the icing sugar-almond mix back into the bowl. If there are any remaining chunks of almond, remove them, they will make the mixture lumpy – DO NOT PUSH THEM THROUGH
- In a separate bowl, beat the egg whites and creme of tartar until very soft peaks form – peaks should hold their shape for long. Add the granulated sugar here in two stages, beating until stiff peaks form (but not hard peaks – they should have some movement to them still). Colour your meringue mixture now, using powder or gel food colourings – don’t use liquid colouring
- Add one third of the almond mix and fold in gently. Once it has started to combine, add the second third, and repeat with the final third. Ensure mixture is of the same consistency and there are no dry patches
- Place mixture into a piping bag fitted with a round nozzle about 0.5-0.8cm in diameter. Pipe this onto a stencilled mat or template, taking care not to put too much mixture for each biscuit as they spread quite a bit. Tap the baking tray firmly onto your working surface to remove any air bubbles. If there are remaining bubbles on the surface, give these a pop with a tooth pick
- Leave to form a shell at room temperature for at least 30 minutes. Just before that time is up, preheat oven to 160ºC
- Place baking tray in the oven, and bake for 10 minutes, then reduce temperature to 140ºC and continue to bake for another 5-7 minutes
- Remove from the oven and allow to cool before sandwiching together with filling. I filled mine with canned caramel (boiled condensed milk trick) sprinkled with some salt (salted caramel), a coffee buttercream, and some leftover green cream cheese frosting from the cupcakes