Macarons with the Daring Bakers
The last time I ate Macarons was from Laduree in Paris in June, I vowed to make them on a regular basis once I got home because I adore them so much but every time I think of making them I get nervous. For something that looks so simple to make it is amazing how quickly they can go wrong, unless of course your are Helen from Tartelette who seems to make perfect ones every time…. sigh. I’m sure she whips them up as effortlessly as I do scones but I know would prefer to eat Helen’s macarons over scones any day.
This is my second attempt at macarons which were ok, they even go little feet but were too sticky in the centre I felt and really difficult to remove from the paper. I managed to pry them off though and once filled with a chocolate ganache they were quite delicious. I sprinkled finely chopped hazelnuts over the top of them before baking.
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe
Please visit the other Daring Bakers and hear about their adventure making macarons and the various flavours they chose!
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)
1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.
Well done on the Macaroons – the photo is pretty, The only macaroons I’ve had are the commercial variety, and they come with rice paper still stuck to them. I don’t know where you would get rice paper from though!
Rosie of BooksAndBakes
They look wonderful! I envy people who can just whip them up – I still hold my breath and cross my fingers each time a batch goes in the oven 🙂
They look very pretty – and so white! Mine always end up going beige which is why I colour them haha!
These look fantastic! You’ve done a great job with this recipe. How did you get them so white? 😛
They look great!! Beautiful picture as always!
Breathtakingly beautiful! I love how pure they look. If they were too sticky, you probably just needed to give them a minute (or 2) more in the oven, and they would’ve been fine.
WOWOWOWOWOW beautiful photo they look so yummy. Well done and thanks for the nice comments on my blog. Yes these are such a pleasure to make once you get the hang of it. Cheers from Audax in Australia.
If you hadn’t said they were sticky, I wouldn’t have known. They look perfect to me.
Your macs look lovely. Super photos! Well done on the challenge. These were really fun and tasty to make!
Excellent job! Those macarons are very beautiful!
very very pretty and gorgeous photo!
Lovely! I don’t know how you got them so white! Mine are light brown because I was too lazy to blanch the almonds:)
Ohhh Laduree! I want to go back to Paris! Congrats on your feet. Maybe your macs just needed to be baked a bit longer to decrease the moisture inside?
Your macarons are simply beautiful! Well done! 🙂
Stunning photo! Your macs are flawless =D. Wonderful job!
Thank you so much for your compliment on my macarons 🙂 I’m quite jealous that you’ve had the real thing in Paris. I love how white yours are! Did you use white colouring? They’re stunning. I also really love your photo, in fact, all of your photos, beautiful.
Can you advise me…
I tried many times, as i dont have the feet… everytime i bake
underneath is too wet or crack.. sometimes its too dry …. i am not sure how.. Can i have some advise?