Tuesday, April 17, 2012

Still working on the Macarons

Vanilla Macarons

Recipe for Macarons
makes 16

3/4 cup  ground almonds, (Bob's Red Mill Almond  Meal Flour) I found it at Walmart of all places! 1 cup of confectioners' sugar, 2 extra large egg whites, room temperature, 1/4cup sugar and 1/2 tsp.vanilla extract.

Sift ground almonds together with sugar and set aside. Place the egg whites in mixing bowl and whip until soft peaks. Gradually add the sugar, making a firm, glossy meringue. Beat in vanilla. Using a spatula, fold the almond mixture into egg whites, 1/3 of a cup at a time. When all the ingredients are incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick ribbonlike consistency. I take a spoonful of the batter and place on a plate to see if the batter spreads without any peaks and is smooth on the top.

Pour the batter into a pastry bag. Pipe 32 small circles onto prepared baking sheets.Try to have them all the same size for matching purposes. (Parchment papers placed on baking sheets.) I use a rubber silicon pre-formed mat that can be purchased from Amazon, made by Mastrad. (Plaque a petits macarons) They also have the large mats for sale.       www.mastrad.fr
  Tap baking sheets firmly to remove any air bubbles and let sit for 40 minutes at room temperature.

Bake on preheated over for 10-15 minutes at 325 degrees. Cool for 10 minutes before removing from paper or mats. Remove slowly and carefully~don't rush this step!
For the Filling
4 T. unsalted softened butter, 1/2 tsp. vanilla extract, 1 cup of confectioners' sugar, sifted. I added some food coloring to my filling at this time. Beat the butter and sugar well until pale and fluffy then add sugar until smooth and creamy. Use filling to sandwich pairs of macarons together.

I will continue to practice until I get these perfected. I still had then too fat~practice makes perfect!


Cuisine de Provence said...

They look delicious!

MyKitchenInHalfCups said...

I wasn't going to comment ... I just am not going to make macs. I am not.

BUT I will be very happy to help you reduce the number that you make;-) you know so you have plenty of space to practice.

Claudia said...

I think I just don't have the mac gene. Yours look splendid. And yay for you for going the distance. They just evoke spring!

Una Semplice Passione said...

That looks amazing! I love macarons but I do not know if I have the courage to make home-made ones.
Thanks for stopping by on my blog :-).

Sam @ My Carolina Kitchen said...

Your macaroons are incredible and beyond beautiful. I envy your ability to produce such fine desserts. Oh to be a baker...

Penny said...

You must be a perfectionist, because they look perfect to me. Looking forward to eating some at Laduree and Pierre Herme in June.

SavoringTime in the Kitchen said...

I remember being so thrilled seeing those 'legs' for the first time. Your macarons look beautiful!

Katie said...

I am so impressed! What gorgeous macarons

Anonymous said...

Wow, great achievement! From what I have heard macarons are really difficult to make.