Every now and then, I get an INSANE craving for French Macarons. I’ve made a few perfect batches, followed by a slew of some failures. Macarons are a testy little cookie and so many things can go wrong. I’ve searched for the perfect recipe, perfect ratios, etc. I live in a very humid climate, so these cookies are even more frustrating at times. But hear me out, I finally found a way to make these FOOLPROOF. Yes, you heard me. Fool. Proof. I even tested these out on a humid day and they were perfect! I was so happy and could wait to bake the next batch (so I did). Because these turned out so well, I’d like to share the recipe (and method) with you all! Happy Baking!
1 3/4 cups of confectioners sugar
1 cup of almond flour (fine)
1 tsp salt
3 egg whites, at room temp (or aged)
1/4 cup granulated sugar
1/4 tsp vanilla extract
1/4 tsp rose extract
4 drops pink gel food coloring (do not use liquid)
Vanilla-Rose Butter Cream
1 cup unsalted butter (at room temp)
2 3/4 cups confectioners sugar
1/2 tsp vanilla extract
1/2 tsp rose extract
3 Tbsp of heavy cream (or buttermilk)
1. In a food processor, combine salt, confectioners sugar, and almond meal and pulse until it reaches a fine consistency. Then, sift into a bowl using a fine mesh sieve.
2. In a separate bowl, add egg whites and beat with an electric hand mixer until light peaks form. After the soft peaks begin to form, gradually add your granulated sugar, a little bit at a time. Then, beat until stiff peaks form. (You should be able to turn bowl upside down and have it all remain in place.)
3. Add vanilla, rose, and food coloring and beat until just incorporated.
4. Add about 1/3 of the almond flour mixture and gently fold into the beaten egg whites. Add the rest and continue to gently fold. You will know you’ve reached the right consistency when the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
5. Transfer the batter into a piping bag with a round tip.
6. Place parchment paper onto a baking sheet and adhere by placing four dots on each corner of baking sheet to hold parchment in place (or a macaron mat, which I prefer) and pipe 3 cm circles, spacing at least an inch apart. (If you do not have a macaron mat, drawing the circles on the underside of the parchment helps keep a consistent shape.
7. Once piped, tap baking sheet on counter 10 times to allow air bubbles to release.
8. Let the macarons dry at room temperature for 30min-1 hour. If its extremely humid outside, let them dry a little longer. When the are dried, they will feel smooth to the touch and will not be sticky.
9. Preheat oven to 300F and bake for 16 minutes until feet are risen and they no longer stick to the baking sheet.
10. Cool before filling.
11. Make buttercream by beating butter for about one minutes until fluffy. Sift in the powdered sugar, then add the extracts, and beat until it is the desired consistency.
12. Fill clean pastry bag with buttercream and pipe a dollop of the butter cream on one macaron and top it with another, making a “sandwich”.
13. These are great when fresh, but they are PERFECT if you let them sit in an airtight container for 1-2 days because it allows them to “bloom”.