I have been dying
to make some macarons. Now, I live in Knoxville. A wonderful town but other than a small French Creperie
in town, that sells the world’s smallest and most expensive macarons. They are
not found in this town.
We have a baby
shower coming up and I wanted to make colored macarons for the shower. So I attempted
them myself.
Starting with Tartelette’s
tutorial that I found on Bakerella’s website.. I followed all the directions very
carefully.
I only wish I had
taken some pictures. I promise I will take pictures when I make them for a
shower.
Start with 90
grams of aged egg whites, left at room temperature overnight. Whip the egg
whites until they are slightly stiff and foamy. Add two T. of sugar. Continue
to beat until the meringue is glossy. Do not overbeat.
Add 110 grams of
ground almonds and 200 grams of powdered sugar. I love using a kitchen scale.
Fold in the egg whites. She says you don’t have to be too gentle but I was a
little scared.
I did not add
food color but will add it for the shower.
Next pipe the
mixture onto a baking sheet lined with either parchment or a silicone liner.
Making little circles. I got 24 out of this batch.
Let sit for one
hour until hardened.
Bake at 300
degrees for 18 to 20 minutes. Let them cool.
I made a
chocolate ganache. After cooled, fill the cookies very carefully with the
cooled ganache. Sandwich it and look how beautiful.
I had the family
taste test compared with the fancy Creperie’s macarons and mine were perfect.
Great for the first try. Next up, macarons for a baby shower.
P. S. I ground the
almonds in a food processor.
90 grams of aged egg whites, left at room temperature overnight - Grams? Regular measurements please? Room temp overnight? This is complicated......good for you for being so creative.
ReplyDelete