Introduction to Macaroons

Secrets to successful macaroons

1. Only use egg whites that have been brought to room temperature.

2. Respect quantities of ingredients. Be precise in measuring. Use a digital scale.

3. Only use finely ground Almond flour. You can use either Simple Truth almond flour found at Kroger or Honeyville almond flour bought on Amazon.

4. Mix Batter (Italian Meringue and almond flour mixture) till shiny and batter will drop down off spatula like a ribbon.

5. Make sure you let the piped batter sit on the counter for 3 mins before baking. This allows a shell to form and there will be less risk in cracking while baking.

6. Humidity and water are the enemies of macaroons.

7. Respect baking time. 8 mins then turn baking sheet and 8 min more. Oven temp at 300 F.

8. Macaroons are best eaten 24 hours after being made. Store in refrigerator.

 

Classic French Macaroons

Makes 40 macaroons

Ingredients:

200 g finely ground almond flour

200 g powdered sugar

75 g egg whites

200 g granulated sugar

65 ml water

75 g egg whites

20 g sugar

 

 

Method:

1. Put almond flour and powdered sugar into a mixing bowl free of grease. Stir in 75g of egg whites. Mix till combined, but don’t over mix. You can add any coloring and flavoring at this point as well. Set aside.

2. In a standing mixer on low-med (#2 on a KitchenAid)speed, beat egg whites for 8 mins. Add 20g of sugar and beat for an additional 10 mins.

3. In a saucepan, mix granulated sugar with water and heat to 118 celcius. When the syrup reaches that temperature, pour it slowly into the whipped egg whites and beat on high for 3 ½ mins. After, turn mixer down to medium and mix for an additional 5 mins. This is an Italian Meringue.

4. Fold meringue into almond flour, egg white and powdered sugar mixture and continue to fold until batter appears shiny and it drops like a ribbon and melts when lifted up by spatula—Approx. 90 turns).

5. Put mixture into a piping bag with a large tip. Pipe batter onto parchment paper with the macaroon template underneath. Be careful not to go beyond indicated circles. Tap a few times to pop air bubbles and let sit for 3 mins on the counter.

6. Make sure oven has been Preheated to 300. Place macaroons into oven and bake for 8 mins; turn the baking sheet and bake for an additional 8 more. Take out and cool on counter.

7. This is when you can get creative. You can put any type of filling into a pastry bag and pipe in between 2 cooled macarons. They are best stored in fridge and eaten 24 hours after you’ve made them.

Filling ideas:

Spiced Cream Cheese Filling

1 small can of pumpkin

1 (8oz) cream cheese, softened

½ c powdered sugar

¼ t cinnamon

Method: Cream pumpkin and cream cheese. Slowly add in powdered sugar and cream till smooth. Add cinnamon and stir.

 

Chocolate Filling

3 cups powdered sugar

¾ c unsweetened cocoa

1 stick of softened butter

3-4 T heavy cream

1 t vanilla

Method: Cream everything together and put in piping bag

 

Other Tips:

Other possible fillings are: Dickinson’s Lemon curd, Smuckers salted caramel ice cream topping, assorted varieties of good quality jams and Solo apricot cake and pastry filling (found by pie fillings at Walmart)

Sea Salt Toffee Crumbles found at Hobby Lobby

Betty Crocker Pearls

Chocolate and colored sprinkles

For the white chocolate ganache:

120 g heavy cream

200 g white chocolate chips 

Put these 2 things in a microwave safe bowl and microwave on night for 1 1/2 mins. Stir till smooth and pour into a 9x13 pan and place in fridge for 2 hours. 

Take out and whip on high for 30 seconds