December 23, 2010


Today I made macarons! I made two kinds: brown ones with cocoa powder and nutella centres,
and pink ones with strawberry jam. I found the recipe on this blog,
which has a wonderfully detailed description of the process, and I will summarize it for you here:

1 1/4 cups icing sugar
1 cup ground almonds
1/4 cup plus 2 tablespoons egg whites
pinch of salt
pinch of cream of tartar
1/4 cup granulated white sugar

-The egg whites should be left out to thicken the night before at room temperature.
-Sift together almond flour, icing sugar and any dry flavouring such as cocoa powder.
-Beat egg whites, salt and cream of tartar.
Gradually add white sugar and any wet flavouring such as vanilla or food colouring.
Continue whipping until the egg whites form stiff peaks.
-Fold in dry ingredients quickly but thoroughly until there are no dry clumps.
-Use a spatula to spread the batter along the side of the bowl,
folding it until it reaches the consistency of thick flowing lava.
Do not over-mix, or the macarons will have no "feet"
(the crumbly-looking part at the bottom of the cookies).
-Pipe the batter into little coins onto a layer of parchment paper on a baking sheet.
-Let them sit for an hour so that they develop a thin "crust" and are no longer sticky to the touch.
-Bake at 325°F for 13 min. Let cool. Peel off the parchment paper.

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