Today I made macarons. It was my first time and I think they turned out well. I used the recipe from the Slick Housewives blog.
All you need for the shells is…
- 3/4 cup almond flour
- 1 cup powdered sugar
- 2 large egg whites (room temperature)
- 1 pinch (1/4 teaspoon) cream of tarter
- 1/2 cup extra fine sugar (regular sugar sifted twice)
- Food coloring (optional)
and for the filling…
- 1 cup unsalted butter
- 3 1/2 cup powdered sugar
- different extracts for flavoring (optional)
First start by drawing 1 in circles on the back of parchment paper, at least 1/2 inch apart. I used a template from Southern Fatty’s website.
They have a great macaroon beginners guide also. Then put the parchment paper right side up on a baking sheet.
Sift almond flour and powdered sugar together 2-3 times and set aside.
Whisk egg whites in a stand mixer until foamy, add cream of tarter and beat soft peaks form. Reduce the speed and gradually add in the sugar, increase speed and beat until stiff peaks form.
Sift flout mixture over egg whites and throw away any lumps that are left. Fold together with a rubber spatula.
If you want to add food coloring now is the time, place a small amount of coloring at the end of your spatula and fold the color in I used orange coloring to color mine. They didn’t exactly turn out they way I had planned, they are kind of more peach than orange.
Pipe the batter onto the already prepared circles. When piping the macaroons place the tip in the middle and squeeze the bag until the batter fills the ring. Pick up the pan and drop it on the table. (yes drop it, on the table) This will allow the macaroons not to lose their points, unlike mine. (I don’t know why I am making these if they are supposed to be “pointless”)
Let the macaroons sit for 15 minutes before baking to form a shell, at 300 degrees for 18-20 minutes.
For the filling, beat the powdered sugar on high until light and fluffy, and extract until incorporated, you can add a little milk if it is to thick.
Pipe the filling onto half of the shells and sandwich them with the other half.
I flavored my macaroons with orange extract, and they turned out great. They may be a little time consuming but I hope to make them again soon!