I have seen many macaron recipes floating around over the years and heard they are difficult to make and takes lots of skills to perfect it. I like a challenge, so I gave it a go! My first try at macarons were a disaster. I did not know what I was doing, I was left with a ton of mess, the cookies were cracked, they looked more like crunchy whoopie pies than delicate dessert. Still tasted somewhat good, nonetheless.
Browsed through more recipes, it was time for round two. This time they actually looked like mini burger macarons, the perfectionist in me was not satisfied.
Third times a charm! I either have foodies family and friends who know what's up or they are extremely polite as I have been told they are "delicious", "perfect", and "taste better than those in the shop" (*blushes*). I can't take all the credit; I gathered several recipes from different sources and made some tweaks that work in my favour, as I hope this recipe will do for you!
Don't fret, macarons are not difficult to make. Not exaggerating but I can make macarons from scratch better than baking pre-packaged cookie dough (seriously, ask my housemates!). Anyways, let's get started!
What You'll Need:
- 2 bowls
- Spatula or any regular spoon
- 2 cookie sheets, lined with parchment paper (or silicone mat)
- Electric handheld mixer (or stand mixer)
- Dessert Decorator with Round tip (or piping bag + 1/4 inch round tip)
- 3/4 cups Almond Flour (Learn how to DIY Almond Flour)
- 1 cup Powdered Sugar
- 2 Large Egg Whites* (room temperature)
- 1/4 tsp Lemon Juice or Cream of Tartar
- 3 tbsp Granulated Sugar
- Food Colouring - preferably Gel Food Colouring (Optional)
Line two cookie sheets with parchment paper and set aside
In Bowl 1, sift powdered sugar and almond flour. Stir to combine and set aside
In Bowl 2, beat egg whites and lemon juice (or cream of tartar) with electric mixer on medium speed until soft peaks foam. Use a few drops of food colouring, if desire.
(If using liquid food colouring, I advise adding just one drop. Otherwise it will ruin the meringue cookies)
Slowly add sugar into egg white mixture and continue to beat until mixture holds a stiff peak (Unsure? Carefully turn bowl upside down and if mixture sits still, you're good!)
Using a spatula, slowly pour (one-third at a time) powdered sugar/almond flour mix into egg whites mixture and fold until blended. DO NOT stir or over fold!
Fill batter in dessert decorator or a piping bag fitted with 1/4 inch plain round tip
Pipe batter into 1-inch rounds and 1-inch apart onto cookie sheet with parchment paper
Tap cookie sheet on countertop to get rid of any air bubbles
Let it stand for 30 minutes or until dry. At this time, position your oven rack to the second top or middle rack and preheat oven at 300F/150C
Once it's dry to the touch, put one cookie sheet into the oven for 12-18 minutes. Keep an eye on them every few minutes making sure they are not cracked or over baked.
Take them out from the oven and let it cool for 30 minutes before flipping the cookies over to add the fillings.
Repeat for the second cookie sheet
(Note: You can put both cookie sheets into the oven (second top and bottom racks) however, they may not cook evenly.)
Fillings: Use a butter spreader, dessert decorator or piping bag, add any filling your heart desires (fruit jam, peanut butter, buttercream, icing). Here I am using chocolate ganache.
(Macarons can be stored in an airtight container and into the refrigerator)
* Don't know what to do with 2 leftover egg yolks? Check out this perfect, simple, delicious recipe to bake right after those macarons!