At last, I’ve done it. I think.
I attempted Macarons. Those little cookies thingys that have been apparently popping up everywhere. HOORAY!!
For those of you who: A. Are wondering what in the world are Macarons? B. Why would I attempt them. or C. Wondering why am I so happy about it? (Or possibly all of the above.)
First of all: Macarons are essentially meringue based cookies with “Almond Flour” and Powdered Sugar.
Second of all: I have decided that I will be attempting French desserts for a while. Could be a few months of this, or I could quit after this one. Who knows, I aint decided yet.
Third of all: I dont know. Im not that perky.
Anywho back to Macarons. They are fairly tricky to do.
By “Tricky” I mean, cooking them in the oven. Theses seen above are after a second attempt at them. Strike that third attempt. That’s the charm right?
When I cooked them the second time, I didnt have the oven door slightly opened. So they looked a bit burned on the top. So that’s something to consider.
So what happened the first time around? I didn’t let ’em rest and the dissolved to nothing-nesss. The extra “s’ is for emphasis.
Whilst reading. (I just said Whilst. Weird.) There’s a debate about after piping out the batter to let them rest or just throw ’em in the oven.
Well I can without a doubt say: LET ‘EM REST!!!!!!!!!!
There aint enough”!” to stress that point. Let them “Rest” is just letting them sit out for about an hour at room temp. It helps dry out a lot of that moisture inside.
So after learning my mistakes the Third time around I wound up with what I think are Macarons.
They look about right, No?
Confession: I hadnt had an ACTUAL Macaron, so I have no idea what they taste like, but I know what they look like though. LOLZ.
I feel like my Baking Cred may have taken a hit admitting that. Oh well.
The beauty of Macarons, is that you can dye them any color you want. Or use any filling to sandwich the cookies. I used Peanut Butter. I LUV Peanut Butter.
So as simple as the recipe sounds, it can be intimidating, but no worries. If I could figure this out, so could y’all.
The basic recipe I used was this
- 4 Egg whites
- 1/4 C Sugar
- 1 C of Almond Flour (Aka Almonds grounded to look like dirt, or Flour)
- pinch of salt
- 1 1/2 C Powder Sugar
BAKE AT 300 degrees for 15 minutes. Rotate about 7 minutes way for even cooking.
- Use Old Egg Whites. By old I mean, have ’em seperated and sitting out at room temp covered for about 3 days. They whip up more volume.
- After piping them out on a baking sheet(with parchment paper). LET THEM SIT for at least an 1 Hour. It’s worth it. TRUST ME. (If the Caps dont work, I dont know what else will)
- Sift the powder sugar and almond flour,to prevent lumps.
- Close the oven door with a wooden spoon sticking out. Helps with them not burning. Complicated, I know.
And you should get something like this. Lord Willing:
Welp, that’s all I got for today. That was a mouthful. Seriously.
Like what you see? Wanna see what’s the next French thing, I’m gonna try and bake?
Comment, Like and/or Subscribe. At least 2 out of 3 aint bad right?
Til then: A Bientot. That means laterz in French.