Have I seriously not blogged since JULY?! Well, I once again must apologize for my time off. I started a new role at my company in August and have been spending extra time getting my feet under me with that. ANYWAYS, enough about me, more about food.
Over the last few months, I have spent hours, weeks, days - perfecting the art of macaroon making. And I must say, I have not perfected it at all yet, but I am a lot better off than when I started.
Turns out, macaroons are really challenging to make. With many different attempts, variations on recipes I have found, flavors, and baking environments - I have found what I would consider the best set of recipe and directions for my cooking skill level.
When looking online for the perfect macaroon recipe, you will find ALL kinds of tips, tricks, variations on recipes, etc. I have done trial and error with so many of these it would make you sick. Luckily, I have a wonderful boyfriend who is always willing to try my attempts, and great co-workers who will happily eat my batches and batches of macaroon attempts no matter if they are perfect, have the ideal macaroon 'feet', or if they are far from perfect.
Without further ado, here is the recipe that I came up with myself! This recipe makes about 24 macaroons, depending on how big you make them. When it comes to the filling - homemade icing is not something that I have perfected either. I have had great luck with buying some delicious whipped icing, dying it the color I want,and piping that into my cookies as the filling!
- 4 egg whites (room temperature)
- 1/3 cup of regular sugar
- 1 cup of blanched almond flour
- 1 ½ cup of confectioner sugar
- Pinch salt
- Heat oven to 305 degrees exactly (use in oven thermometer to be sure oven is properly calibrated)
- Mix together egg whites and regular sugar in bowl over a pot of boiling water until sugar is completely dissolved (careful not to cook or heat the eggs up too much)
- Add the food coloring at this set, into the egg white and sugar mixture, if you want a color to be included in your macaroon cookie
- Beat the egg white and sugar mixture with a mixer until soft peaks are formed (glossy and able to turn the bowl upside down, barely) - if you over beat this you will not get 'feet', so be sure to beat just until you get the soft peak
- In a separate bowl, mix together almond flour, sugar and salt
- Sift dry mixer through a sifter 2 times to ensure all lumps are gone and that the mixture is as fine as possible
- Fold the egg white mixture into the dry mixture, gently, careful to only do 30-50 folds (you do not want to over mix the batter – should be fully incorporated but not too smooth)
- Put all of the batter into a piping bag
- Pipe out each macaroon (about 1 inch in diameter) on parchment paper – I set out all the parchment paper ahead of time and just pipe until it’s all gone
- Let the batter set on the paper for 15 minutes to 1 hour in order to have the top layer set up a little – when you touch them, it should seem firm and the batter should not stick to your fingers
- Bake each back for 20 minutes – keeping an eye on the cookies to ensure they do not brown and that they are forming properly
- Remove from oven – allow to completely cool
- Fill with anything you would like and stack together to make your macaroon cookie complete
Until next time! Enjoy :o)...