Macarons! One little word. A whole lot of practice batches!
Guys, I NEED to perfect the French macaron. I am on a mission. A macaron mission if you will!! For generations, macarons have stumped even the most advanced bakers. If there is one confectionary treat that takes practice—it’s these bad boys.
When I tried my hand at them for the very first time yearsss back, my batch came out like PERFECTION!! We are talking p-e-r-f-e-c-t.
…Since then I’ve had nothing but perfect-LESS batches & more cuss words than I can count. If I’m being honest though, I haven’t even attempted them in the last few years! Well that’s changing. It’s time to get serious about macarons!!
I would say that I’m 90% happy with the result of this batch! Those are really great odds, but like I said, I’m going for perfection here. The ONLY thing that bothers me about this batch is solely aesthetic (& it’s my fault). My tops aren’t PERFECTLY smooth. I took too long trying to pop each individual air bubble that the skin started to dry, in turn causing a not so smooth top! Macaons 1 – Kat 0.
These are however, perfection in your mouth! They have the textbook feet, a thin crisp delicate crust, & a deliciously chewy center that MELTS in your mouth. The dark chocolate filling is TO. DIE. FOR. The first bite into it my hubby said, “oh my goshhh, that filling is like VELVET in my mouth”. He says velvet, I call it silky. To each his own!!
Since Easter is right around the corner, I decided to make these macarons look like Robin eggs!! A simple as fuck technique using only cocoa & water (watch the video to see how)!
Get ready for more macaron posts coming your way. I won’t stop until my Mac Mission is complete.
I hope this video I made helps you get a better visual on how to make French macarons, & that you're brave enough to take on the challenge!! YOU GOT THIS!
***Note: Macarons are actually BEST eaten 24 hours after making them! Weird, I know, but SO TRUE. Their flavor/texture just "ripen" beautifully. If you've overbaked your macaroons & they seem crispy... fill them anyways & the next day they will be soft! (I found that out the hard & desperate way hahaha) <3
Serves: 30 macarons
Prep Time: 2 hours
SHIT YOU’LL NEED:
| FRENCH MACARONS | recipe courtesy of: https://tasty.co/recipe/macarons
1 ¾ cups powdered sugar
1 cup almond flour, finely ground
1 teaspoon salt, divided
3 egg whites, room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
2 drops sky blue gel food coloring
| DARK CHOCOLATE BUTTERCREAM |
8 oz. semi-sweet chocolate chips, melted & cooled
2 Tbsp cocoa
2 Tbsp how water
1.5 sticks (12 Tbsp) salted butter, softened
¼ cup powdered sugar
½ tsp. vanilla extract
Pinch of sea salt
HOW TO DO THE SHIT:
| FRENCH MACARONS |
1. In the bowl of a food processor, combine the powdered sugar, almond flour, & ½ tsp of salt. Process on low speed, until extra fine! Sift the almond flour mixture through a fine-mesh sieve into a large bowl (do NOT skip this part).
2. In a separate large bowl, beat the egg whites & the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
3. Add the vanilla & beat until incorporated. Add the food coloring & beat until just combined.
4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites & use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons & you can make a figure 8 while holding the spatula up (see video for visual).
5. Transfer the macaron batter into a piping bag fitted with a round tip.
6. Place 4 dots of the batter in each corner of a rimmed baking sheet, & place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
7. Pipe the macarons onto the parchment paper in 1½-inch circles, spacing at least 1-inch apart.
8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
9. Let the macarons sit at room temperature for 30-60 minutes, until dry to the touch.
10. Preheat the oven to 300˚F.
11. Bake the macarons for 15-17 minutes, until the feet are well-risen & the macarons don’t stick to the parchment paper.
12. Transfer the macarons to a wire rack to cool completely before filling.
13. Make the buttercream.
| DARK CHOCOLATE BUTTERCREAM |
1. Melt the chocolate chips in 30-second increments in the microwave, stirring between. When completely smooth, set aside until fully cooled (30 – 60 min).
2. In a small bowl, whisk together 2 Tbsp cocoa & 2 Tbsp hot water until combined. Set aside.
3. In a separate bowl beat the butter, powdered sugar, vanilla, & pinch of salt with a handheld mixer. Beat until fluffy, scraping the sides of the bowl as necessary.
4. Add the melted chocolate chips & cocoa mixture. Beat until light & fluffy! (approx. 4 minutes).
| ASSEMBLY |
1. Transfer the buttercream to a piping bag fitted with a round tip.
2. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells & buttercream.
3. If doing the Robin egg speckles, mix a tiny bit of cocoa & water in a bowl, until runny. Using a paintbrush, dip it into the mixture & simply FLICK over the tops of your macarons!!
4. Store at room temperature for 4 days. ***Note: Macarons are actually BEST eaten 24 hours after making them! Weird, I know, but SO TRUE. Their flavor/texture just "ripen" beautifully.
You could totally sell these.
Aww, that means a lot! Thank you!! I might just have to think about it! :)