Making macarons is soooo satisfying when it works just right. But then it fails due to one little step going wrong and you want to pull your hair out. I have messed up so many times and figured out how to troubleshoot these issues. I have written down to the detail each and every step to ensure they turn out perfectly.
I tried to make macarons ten times before I had the first perfect bunch.
1 cup confectioner‘s sugar
3/4 super fine almond flour
2 egg whites (left room temp for an hour)
1/4 extra fine regular white sugar (can still use regular if no extra fine)
Gel food coloring
Steps to make the cookie
Using a food processor, grind 1 cup of confectioners sugar and almond flour together for 3 minutes. (Do not overlook this step-it is simply THE most important)
Using a flour sifter, sift the mix of the confectioners sugar and almond flour on top of a Tami sifter so they are double sifted. Anything that doesn’t make it through the Tami sifter, just toss. (Second most important step for a smooth cookie that doesn’t break)
Set aside flour mixture and add few drops of the Gel food coloring into the bowl, in any color you like. (Gel is important because it isn’t water based which will mess up the recipe)
In another small bowl, beat the two eggs until foamy with an electric mixer (handheld or stand)
Once the egg whites are foamy, add the regular sugar (can add all at once, although some recipes mention adding it in increments)
Beat on medium speed for EIGHT minutes exactly until you can hold the bowl upside down and nothing falls out (consistency of shaving cream)
Now, add the egg whites into the flour mixture. Do NOT mix rapidly, instead FOLD the batter with a spatula into each other around 30 times.
Next, mash the batter against the edge of the bowl to get the air out. (This is called macaronage and is another key step). Final consistency should be like molten lava.
Fill a piping bag with the mixture
Pipe into small round circles on parchment paper on a flat baking tray
Tap the baking tray onto the counter a few times loudly to get any extra air out.
Let the piped circles sit on the counter for 35 minutes (they should become matte and if you rub your finger, they shouldn’t dent)
Preheat oven to 375 degrees, once it gets to 375, lower the oven to 325 (this ensures it never drops below this) and stick in the macaron tray
Bake 10 minutes
Let sit on the tray for 2 minutes and remove from tray
Find two matching cookie sizes, add chosen filling and TA DA!!
Steps for a Buttercream Filling:
1/4 cup unsalted butter
3/4 cup and 2 tablespoons confectioners' sugar
1 teaspoon milk
1/2 teaspoon pure vanilla extract
Using a hand mixer or a stand mixer, cream butter until soft and smooth.
Add powdered sugar, milk, and vanilla and mix until light and fluffy.
Never flavor the cookie shell. Only the filling is flavored to match the shell color.
If the macarons are not allowed to rest and become matte, their feet don’t form
If the dry ingredients aren’t ground and double sifted, the macarons will crack
If the egg whites are beaten TOO much (more than 8 minutes), the macarons will turn into meringues and harden and crack