I’m happy to report that my third try at macarons came out perfect!
I used the recipe from “Demystifying Macarons” by Helene Dujardin. I read her article carefully before attempting another batch of macarons that would leave my kitchen in a state of powdered chaos.
I was so excited while peering through the glass window of my oven, watching the “feet” evolve. I was screaming, “I have feet, I have feet.” H came running into the kitchen and said, “Yes, you do have two feet!” (The ruffled circumference, referred to as the “foot,” can be very tricky to accomplish).
I even made the mistake of folding too much and they still came out perfect! Mind you, I had a mess while piping the macarons, and ended up with only a few perfect pairs. When you overfold, the batter will be so runny that you can’t control the piping and will just ooze out.
I chose a bittersweet chocolate ganache for the filling. I also added a small dollop of homemade caramel sauce in the middle; however, the combination was a tad too sweet.
Makes approximately 25 – 30
Recipe adapted and printed with permission from Helene Dujardin
- 100 grams aged egg whites (approximately 3)
- 25 grams sugar
- 200 grams powdered sugar (icing sugar)
- 110 grams ground almonds
- In a stand mixer fitted with the whisk attachment, whip the egg whites until foamy. Gradually add the 25 grams of sugar and continue to whisk until you obtain a glossy meringue
- Combine the ground almonds and powdered sugar in a food processor and give them quick pulses. You want a super fine result. Have a sifter ready on top of another bowl, and sift the mixture. I usually repeat the process several times
- Add the ground almond mix to the egg whites and begin your macaronage. Start with quick strokes (folds) to break up the meringue a bit, and then slow down. You should not fold more than 50 times. This is where I made mistakes with my first two batches. The first time, I folded too long, the second time, I didn’t fold enough
- Fill a pastry bag with a round tip and pipe small rounds about 1.5” in diameter, onto 2 parchment lined baking sheets (or use Silpat). I don’t have a steady hand, so my “Sous Chef” drew circles from a template onto parchment paper for me
- After the macarons are piped, take the sheets with both hands and wrap them hard on a counter to release any air bubbles, being careful not to disturb the perfect round circles you just piped. Leave on your counter for 1 hour to form a hard skin
- Preheat oven 295°F and bake 12-17 minutes (depending on your oven), rotating halfway through, top to bottom and inside to outside. Keep a close eye. If you can grab the top of a shell and it doesn’t jiggle, they’re ready. If they still move when you grab them, they need a bit more time (minute or two)
- Let cool completely before filling
- Filled macarons truly taste better after they have matured in the fridge overnight. They are tempting to taste right away but I have noticed a complete difference in taste