Today I’m going to share with you all an amazing recipe for French Macarons. I, unfortunately, cannot take credit for making these sweet baby sandwich cookies. A couple of weeks ago we were visited by our good friends Aaron and Ali, their precious baby Aurélie, Ali’s brother Bill, and her mother Cynthia. We always have such a great time with them and miss them since they moved away not long ago…sad face. We always enjoy lots of laughs, catching up, letting the babies play, cooking and of course eating! Aaron comes from a long line of bakers, so last year when Luke gave him a sampling of some delicious store-bought macarons, Aaron challenged himself to perfect the French delicacy.
We laughed as Ali told us stories of coming home to an eggless fridge after Aaron’s many failed attempts at making the infamous cookie. Finally, though, he has perfected them and he was kind enough to make them for us all and show me how it’s done. I will be attempting to make my own hopefully soon. So without further ado. Here are the detailed instructions…and keep in mind EVERY detail counts!
My VERY artistic photo…
French Macaron Recipe By: Aaron Thomas
What you will need: - Piping Bag and Tips - Parchment Sheets
Ingredients: 2 egg whites (aged) 1 cup Almond Flour (Lightly toasted) 1 cup Powdered sugar ¼ cup fine sugar pinch of salt food coloring gel
Start by bringing the aged egg whites to room temperature. (To age them I separate the egg whites and leave them in a container in the fridge for at least 2 days.) Once they are at room temperature, set them in the mixer and beat them at medium speed. When they have started to get foamy, increase the speed to high until you have peaks. When they have reached the optimum consistency, begin to slowly add the 1/4-cup of fine sugar and small pinch of salt. Also, at this time you can add a few drops of whatever food coloring gel you desire.
In a separate container combine the 1-cup of almond flour that has been toasted and cooled and the 1 cup powdered sugar. Mix them. Then, using a sifter, sift the mixture over the egg whites. Use a folding technique to incorporate the mixture. I use about 40-45 strokes. It should not be runny, but it should be smooth. Let this sit for 30 minutes.
Add the mixture to a piping bag and pipe small equal sized mounds onto parchment paper. Once they have been piped out, tap the cookie sheet against the counter to release any air bubbles. Let the cookie sheet sit out and rest for about 30 minutes to an hour. This should allow a skin to form over the top. This is essential because when you cook them, moisture in the cookie will need to release and if there is a skin formed over the top, the air will blow out the bottom. This gives the Macaron the “feet” that are essential to the cookie. It also gives it volume and makes a nice light merengue like cookie. If they don’t have the skin formed….I’m sorry to tell you this, but it ain’t happening.
After the skin has formed, heat oven to 375 degrees. Place the cookies in the oven and lower temperature to 325. Cook for 8-10 minutes. Let cool and they should come right off the parchment.
Raspberry Buttercream Filling ½ stick butter room temperature Juice of ½ cup raspberries (use a strainer and strain the juice through) Powdered sugar Splash of vanilla Beat to combine. Add powdered sugar until you get a nice stiff consistency. Use another piping bag to pipe filling onto cookie and then make a sandwich. VOILA!
This is me attempting to pipe…let’s just say EPIC FAIL!
Love these sweet baby girls! They are growing too fast!
Last but not least…I had to show my father-in-law, Farrell, biting into his FIRST EVER macaron! I think he liked it…heehee!
Ok, there you go! I hope you enjoyed this post and let me know if you give this delicious recipe a try!