So after many many many many epic fails and a few successful attempts and a whole lot of research, I finally found a dummy proof recipe for none other than those little temperamental bastards, FRENCH MACARONS. Yes, I have my own nickname for them because after spending 3 months on them I can’t seem to get them right the second, third, fourth, fifth time around.
I went on youtube. Yes, Youtube and Googled French Macarons to see exactly what I was doing wrong, what I was doing right and everything else in between. Come to find out, there is sooooooo many different ways of making French Macarons it was very overwhelming. Took the the top 3 recipes on Google and it was a big FAT EPIC FAIL and same thing with Youtube until I came across Nerdy Nummies.
This little thing has talent. Talent that my 7 year old can follow.
|Second Batch of the dummy proof recipe.|
|First Batch of the Dummy Proof Recipe|
Her recipe was simple sweet and easy to follow! I L.O.V.E it! Check it out below.
2 cups Powdered Sugar
1 cup Almond Meal
1/4 cup white sugar
3 egg whites (room temperature)
a pinch a salt
(Told you, simple!)
(1) Sift the powdered sugar and almond meal together in a sifter and put aside when all is sifted. At the end, you will come across some small clumps at that the end, disregard them.
(2) With a kitchen aid mixer (if you don’t have one, you can use a hand mixer), separated the eggs and place the egg whites in the k.a mixer and put the speed at 6. If you are using a hand mixer, mix on high for 8 mins. Once you see majority of the egg whites in bubbles, then slowly mix in the 1/4 cup sugar. Mix until you have a stiff peak, meaning if you grab your mixing bowl and turn it upside down, it doesn’t drip PERIOD. You are ready to move onto the next and challenging step. Before moving forward, here, you will add the pinch of salt and/or food coloring here to the color you want it. Mix it with a spatula.
(3) Now onto the fun part. Grab your sifted almond meal and powdered sugar, pour half of it in the egg white mixture and fold it in there gently but firmly. Does that make sense?! Make sure you mix them both by folding it in, once majority is FOLDED, then add the remaining mixture and FOLDED it in again. It is about 54 – 60 folds until you get a thick but LAVA following mixture.
(4) Get your piping bag out with your appropriate tip or if your like me, use what you have which was a gallon zip lock bag and just cut a corner of it (I cut small so I can control my design/circles) and pipe on! Parchment paper, parchment paper, parchment paper! Use parchment paper and you won’t regret it.
(5) Then you let it sit. Let it sit until you have somewhat of a semi hard shell on top. Meaning, the mixture isn’t sticking to your finger. While you let it sit, pre-heat the oven at 300 degrees.
(6) Once the macs are ready to go, place it in the oven with the door slightly open for 2 mins, after the 2 mins, close the door, bring the temp at 280 and bake for 15 mins. Volia! Watch those feet rise!!!
Let them sit for a while and get your fillings on. When I have time, will have a video to show you what it should and should not look like. Until then, enjoy and if you have any questions, feel free to comment or message me and will be happy to help! Happy Macarons!
What a way to end the year by collaborating with one of my fav Party Stylist, Capes and Crown. Though our part was small, we were still seen in Party Style Magazine Dec/Jan Issue. And it is a print edition too, and can be purchased on Etsy. To see the full shoot in its entirety, visit Capes and Crowns blog. For the time being, here is the photos shot by none other than Ms Danielle McCann Photography.