Sharing with you a French Macarons Recipe that has been very successful for me. I am including a list of the tips for successful French Macarons that I adhere to and a video showing you my French Macarons recipe and procedure for making this delightful treats.
Oh my heavens, I have been planning to share this recipe and video with you for months now…but as my good buddy Robert Burns said (oh, a mere 233 years ago), “The best-laid plans of mice and men often go awry.”
But, I will not allow myself to leave this chair until this post is written today so that I can get it into your hands and you can start making French Macarons yourself. (yeah, so that didn’t happen…I did leave the chair and it’s been 2 days since I started writing this post…welcome to my world of late)
Oh, and let’s get this little bit of housekeeping out of the way, we are talking Macarons here, not Macaroons. French Macarons (with ending syllable sounding like on)are the little French treat comprised of air-filled, crunchy and slightly chewy tops and bottoms filled with some sort of yumminess while Macaroons (rhyming with moons) are heavier and often made with coconut.
A French Macarons Recipe is one of those that intimidate even the veteran home chef. And granted, they have earned their reputation as being a little finicky…egg whites need to just be at the perfect temperature, pastry bag needs to be held perfectly vertical to your cookie sheet, they need to ‘rest’ for a bit before they go in the oven, etcetera, etcetera, etcetera.
I have included 14 Tips I follow to increase the likelihood of successful macarons towards the bottom of the post, as well as the video showing the process I use to make macarons. Make sure to check them out.
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No beating around the bush here, any French Macarons recipe is a little equipment intensive. I would consider all of these, with the exception of the mats, necessary for successful macarons.
An easy and reliable recipe for French Macaron and Espresso Chocolate Ganache. Different flavors and color can be added as desired.
Weigh out almond flour
Sift and weigh out powdered sugar
Add almond flour and powdered sugar to the bowl of a food processor and pulse several times to combine. Do not mix too much or almond flour will get sticky. If using espresso powder, add now.
Weight out first 110 grams of egg whites and whisk slightly
Fold egg whites into almond/powdered sugar blend and fold together with the spatula until paste forms. Do not overmix. Set aside.
Beat egg whites on high in an electric mixer until 'bubbly', then add sugar.
Continue to beat until hard peaks form when you hold the whisk up...approximately 15 minutes. Check after 10 minutes and then every minute until a hard peak.
If adding food coloring add now and beat just until incorporated.
Gently fold half of the meringue mixture into the batter and then the second half. Continue to fold until mixture resembles a molten lava consistency or you it ribbons when held above the bowl with a spatula. Alternately, add a dollop to a plate, if the peak falls and the macaron is a slight convex, you are ready to go.
Fill piping bag, fitted with a 1A tip, with a macaron batter.
Carefully pipe similarly sized circles onto a silicone mat or parchment paper. If using a silicone mat, ensure that mats are clean and dry.
Hold piping bag perfectly perpendicular to the mat, gently pushing up and down (see video)
When finished, slam the baking sheets onto the counter a few times to get all of the air bubbles out.
If using sprinkles, add now while macarons are still damp.
Let macarons rest for at least 30-45 minutes before baking. Touch tops of macarons to ensure that they are dry before putting in the oven.
Preheat oven to 325'. Convection ovens are great for macarons.
Bake for 10-14 minutes...1 tray at a time.
Let cool for 10-15 minutes and peel off mat by bending mat away from the macaron.
Store in freezer or refrigerator.
Put chocolate in heatproof bowl
In a small saucepan, heat the cream until bubbles appear around the edge
Remove from the heat and add espresso powder, stir to dissolve
Pour hot cream over the chocolate and let stand for one minute
Stir the chocolate until melted and smooth
Add the Kahlua and stir to incorporate
Let stand at room temperature
Both macarons and ganache can be made ahead of time and stored separately. Freeze the macarons for up to 6 months and refrigerate the ganache for up to one month.
So, given all the work that goes into whipping up a batch of these, why would you want to spend a couple of hours dedicated to this French Macarons Recipe?
Well, number one…pride. And the challenge of it. Honestly, I have made 4-5 batches using this French Macarons recipe and only had one sheet come out bad because I realized I didn’t ‘drop’ the cookie sheet to release the air…they ended up being a little puffy. But that being said, they were still pretty good to munch on!
And two, three, four, five, etc… Because they are just so…cool and a little impressive! Imagine serving them at your next party, or gifting them to friends, or as a party favor! These little boxes held 2 macarons perfectly.
So if you want to try your hand at macaron baking, then give this French Macarons Recipe a try! Bookmark this page or pin the following image for your future reference.
Thanks again for spending a few minutes of your busy day with me today.
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