A macaron is a French pastry consisting of two cookies made from egg whites and ground almonds, which are held together by a filling of ganache, cream, or jam. The shell is crispy, while the inside remains super soft and moist. To me, the chocolate ones taste like the softest and moistest brownie in the world, seriously. It’s magic!
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- 190 grams Ground Almonds ~2 1/4 Cups
- 30 grams Cocoa Powder ~5 Tablespoons
- 310 grams Powdered Sugar ~2 3/4 Cups
- 5 whole Egg Whites Aged for 5 days in the fridge
- 95 grams Sugar
- Red Food Coloring
- Dark Chocolate Ganache
Preheat oven to 150 Celcius/270 Farenheit
1. Place your powdered sugar, cocoa powder, and ground almonds in a sifter over a large clean bowl.
2. Sift the three ingredients.
3. Using a clean spatula, gently stir the mixture to ensure it is thoroughly mixed together.
4. In a separate bowl, beat the egg whites until stiff.
5. In 3 addition, add sugar to egg whitesand continue to beat the whites.
6. Beat until you have stiff peaks.
7. Add a few drops of red food coloring, just enough to get a soft pink color, and mix well.
8. Add egg whites (or pinks, I should say?) to the sifted mixture.
9. Gently mix the ingredients until completely combined.
If you will notice in the first picture, there are tons of air pockets in the mixture. This is bad news for the macarons as it will result in some Frankenstein-esque cookies and not have the proper consistency. What do you do? Macaronnage!
10. With a pastry scraper, scape the batter back and forth along the bowl multiple times.
This will eliminate those air pockets, as in the third picture. When done properly, your batter should come off the scraper in ribbons, like picture four.
11. Place the batter in a piping bag with a simple round tip. Pipe out the desired size in the shape of a circle on a piece of parchment paper over your cooking sheet, try to keep them all about the same size. Once done, gently tap the cooking sheet on the table one or two times. This remove the dome or any other deformations on top.
12. Let the macarons sit at room temperature for about 45 mins-1 hour. You should be able to touch them and not have batter on your fingers at the end of this time. If not, add more time.
13. Cook for 9-10 mins. You finished macarons should have litte “feet.” Macaron feet are the ruffled edges down at the bottom. Watching the feet form is the most exciting part of baking these little guys. You will literally scream and dance when it happens, I guarantee you!
1. Once cooled, remove the cookies and try to find another one identical or similar in size to it, it’s “twin.” Group the two together.
2. In the bottom center of each cookie, make a small indention with your index finger.
3. Pipe your ganache in the center, then place the twin cookie on top. Voila, c’est fini! You have macarons!