Had plenty of emails requesting for basic macarons. Here you go 🙂
These are my absolute, number one favourite thing to bake.. Because it’s soooooooooo fun! No kidding! Let’s get started! Mix all your dry ingredients (except the granulated sugar) together..
I like to put my dry ingredients in my food processor to make sure there are no lumps.
Recipe from Tartelette!
For Macaron Shells:
3 egg whites
50g granulated sugar
200g icing sugar
110g ground almonds
2 tablespoons cocoa powder
Whisk your egg whites and slowly add the granulated sugar.
Beat until soft peaks form but not stiff. This should look shiny and pretty!
Fold your dry ingredients into the egg whites. I put in the dry ingredients half at a time. It does take a bit of strength 😛 Don’t worry if the batter seems kind of dry. You don’t have to be too gentle with it! Just fold until incorporated and glossy. Stop mixing at this point in time. Don’t overmix your macaron batter. You should end up with a slow moving batter that flows like magma.
Pipe your macaron shells onto baking paper. Many people like to use a Silpat mat, which is a silicon baking mat. But i personally think its not necessary to get one for macarons.
Because they really are very easy to remove and wont stick! Your piped shells should be round and shiny! Dip your finger in a little water and tap the top of your shells to flatten them if you have to 🙂
Pop these babies into the oven at 135C for 18 to 20 mins.
And voila. you should see shiny round shells with pretty ‘feet’ on them. I think the feet of the macarons make them macarons. If not for the feet, i don’t think they’ll be very pretty! Hahaha!
Then i made the chocolate ganache. Well, you can sandwich anything in between really! Or just use your favourite filling 😉
1 cup chocolate (I used 70% to even out the sweetness!)
1/2 cup heavy cream
Melt the chocolate in heavy cream over heat, whisk till smooth and refrigerate.
Place ganache into a piping bag and pipe them on the shells and sandwich them.
If you do your research online, you’d read about how delicate these French Pastries are. There are different tricks people experiment with.
For example how some people say that aged egg whites will work better because they are ‘dryer’. And to let the shells sit outside for an hour before popping them into the oven. Or popping the shells into the oven on high temperature and immediately turning the temperature down etc.
I did leave my batter out for a while (for a minute only though LOL) before putting them into the oven for the ‘skin’ to form. Other than that.. I didn’t do any of those special things! You could try though! Maybe they’d be prettier.
I think they aren’t overly sweet like they’re stereotyped to be! I’ve changed my aunt’s perspective of macarons. She’ll NEVER touch one. Until i convinced her to try the ones i made, she loved it 😉
Anyway, i hope you guys enjoyed this post and i hope you guys have fun making these as much as i have!