The recipe I used was Tartelette’s that I got from Bakerella. I’ve seen a lot of recipes and techniques in making macarons but hers seem simple enough for a beginner like me. Not intimdating at all. No need to use a candy thermometer and basically has only four (I repeat, four) ingredients (but I added one more to make sure the macarons are a success). I don’t think it can get any simpler than that. Let’s break it down, one by one, shall we?
- aged egg whites – the egg whites we’ll use has to be aged. And by aged it means the egg whites has to be left alone at room temp for 24 hours. If you’re still not using it after 24 hours, place it in the fridge and bring it out 2 hours before using it. The aged egg whites can last up to four more days in the fridge.
- powdered sugar or icing sugar – make sure to sift well to remove lumps
- ground almonds – or sometimes called almond meal. I got mine from Sweetcraft. Then when my stash ran out, I ordered online from Karen of Love2bake. Thank heavens they deliver!
- sugar – or regular sugar or refined sugar.
- egg white powder – per Helen of Tartelette, this is an optional ingredient. But I made sure to add it in my macaron recipe since it helps lessen the moisture out of the egg whites. I bought mine from Sweetcraft.
And with that let’s make macarons!!!
Here’s how: (1) Add egg white powder to the aged egg whites. Beat until foamy.
(2) Once foamy,gradually add in granulated sugar. Beat until stiff peaks form. How do you know if the meringue is stiff enough? Flip the bowl upside down. If it doesn’t fall off, you’re good to go.
(3) Sift together powdered sugar and ground almonds.
(6) After four tries, I still have trouble piping consistently sized macaron shells. I know I need all the help I can get so I printed out the templates from Food Nouveaun which I placed under the Silpat. Thanks Monette for sharing this one! I placed the macaron batter in a piping bag and piped into the dots one by one.
Result – consistenly sized shells! Yahoo!!!
(7) Let the shells sit for an hour before baking. This will ensure that a thick crust will develop to prevent cracked macarons.
(8) Baked the macarons for 15 minutes at 200F then for another 5-8 minutes at 350. Make sure to keep an eye on the macarons to prevent it from burning, okay? Important note> please remove the templates before baking.
These basic macarons can be filled with jams, ganache and jellies. This time, I decided to use Nutella and wow was it yummy! Though I was a bit sweet because I used up all the 50 grams of sugar in the recipe. Next time, I’ll cut it in half. As you can see, my macarons look grainy / gritty doesn’t it? I was reading up my friend Joed’s tips and it seems I need to use a food processor to mix the almonds and powdered sugar together to make it more fine. Unfortunately, I do not have a food processor to my name. Hmnm… maybe that will be my next investment. Haha, a red hot Kitchen Aid will have to wait I guess.