The Misunderstood Macaron

It is coming to the time of the year where I host a house full of my favorite culinary loving friends for a dinner party that will end up lasting well into the evening. We convene around six o’clock on the first Saturday of the month, dishes and wine in tow and mouths watering. I won’t host until November bit I am already testing my recipes. My theme will be “Mastering the Art of French Cooking” by Julia Child and although the famous French Macaron is not in her book, no French themed party is a hit without them.

 I was a bit intimidated though; I have always been told they were difficult to make.

I started with this recipe I found online.

Macaron Mix.

1 1/4 cups icing/powdered sugar
4 oz (1 cup) almond flour or finely ground almonds (if grinding yourself add some of the icing sugar to keep them from getting gummy)
2 large egg whites
pinch of salt
1/4 cup granulated sugar
1/2 teaspoon extract of choice: almond, vanilla, orange, lemon, pistachio... (optional)
few drops food coloring (optional)

On three pieces of parchment, trace 1-inch circles about 2 inches apart. Flip each sheet over and place on baking sheets.

Sift almond flour and icing sugar together into a bowl.

In a large clean, dry bowl whip the egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar, extract and coloring (if using). Continue to whip to stiff peaks – the whites should be firm and shiny.

With a rubber spatula, fold in the icing sugar mixture into the egg whites until completely incorporated. The mixture should be shiny and ‘flow like magma.’ When small peaks dissolve to a flat surface, stop mixing.

Fit a piping bag with a 3/8-inch (1 cm) round tip, or take a medium-sized plastic sandwich baggie and snip off one corner. Fill the piping bag or baggie and pipe the batter onto the baking sheets, in the previously drawn circles (I found spiraling out from the center to work best). Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 15min to 1 hour to allow skins to form.

Heat the oven to 160C/325F and bake for 10 to 11 minutes, or until set and firm on top and the”feet” develop. Rotate the baking sheets after 5 minutes for even baking.

Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.

I used an Italian Butter cream recipe The American Boulangerie by Pascal Rigo

Italian Buttercream
- 2 egg white

- 1/3 cup plus 1 tbsp granulated sugar
- 4 oz (½ cup) unsalted butter at room temperature, cut into slices

In an electric mixer bowl, whisk together the egg whites and sugar.  Set the bowl over a pot of simmering water and heat the mixture, whisking often, for 3 to 5 minutes, or until it feels warm and sugar has dissolved.

Transfer the bowl to the electric mixer and whip warm egg mixture on high speed using the whisk attachment until stiff and shiny, 3 to 5 minutes.

Add the butter, one slice at a time, and continue to mix until all the butter is thoroughly incorporated.  Add any flavorings and refrigerate for 1 hour or until it becomes firm.  The butter cream can be kept, covered and refrigerated for up to 1 week.

Pair macarons of similar size, and pipe about ½ tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavors to blend together. Bring back to room temperature before serving.

With a few tweaks this recipe is AMAZING and the Macarons were delicious. I can’t believe I have never made these before. Next I will be trying some flavors like: 

Caramel-Fleur de Sel Macarons , Chocolate and Rasberry

Hope you enjoyed the images from my kitchen and please try the recipe. You will Love it!

Just A Note:

Make sure you start with the freshest ingredients – these came straight from my hens.

 Merci,

Amada

Comments

[A Gift Wrapped Life]

I am so impressed Amada and they will be a big hit. Hope all is well and that your dinner party host is a ton of fun which if I remember last year's post it will be. I am also impressed with the "hen" part of this story! XO

[Marie Arden Pink Living]

I will try these too! Glad you did them now I have courage to try. They look wonderful.
I want to do a macaroon tree like Laduree does.
Merci for the recipe.

[Modern Crush]

Gahh! I am bookmarking this! Thank you Amada!

[jo ann Salyers]

wow they look delicious, I am going to make some after I copy your recipe!!! I know hubby wont care what color they are but I love the soft pastel colors I have seen on line. daugher in law and grandbebe are in paris right now and I was going to have her sent some to me now I will make my own lol. I am sure your guests will love them. hugs JoAnn ps I bet black and orange would be great for halloween lol

[Carrie]

These look delicious. Your directions are so clear. I too have always been intimidated by them, but feel brave enough to try. I mean if I can re-do making a tart 3 times, this should be easy with your instructions.

[Sherry]

They look sooooo yummy, Amada!! I can almost taste them!
I love your basket of fresh eggs, too! You are amazing!

love, Sherry

[Cassandra]

Oh how neat!!!!!!!

I was just thinking of making some for the first time too. I think I will wait a few weeks until after the Paris sale I am preparing for. Thanks for sharing you tips! :) xox Cassandra