I’m not going to sugarcoat this: macarons are finicky little beasts.
Out of the various times (read: 5 or more) I’ve tried to make them, all batches have failed to some degree.
Sorry to say, the batch pictured was somewhat of a failure too. I admit I’m sort of deceiving you with these pictures.
This batch wasn’t a disaster by any means and the macarons tasted delicious, formed adorable ‘feet’ and had a perfectly soft/chewy texture combo, but the other 3/4 of the batch had cracks.
I’m pretty sure it’s because I didn’t let the macarons rest long enough before baking them, given the last ones in the oven had the fewest cracks. Lesson learned.
From my many attempts at macaron making, I can give the following tips with confidence:
- Let the macarons rest!
- Weigh the ingredients. For a while I didn’t have a scale and thought measuring in cups would work just as well. It doesn’t.
- Let the macarons cool before filling. The last thing you want is to ruin a perfectly good beautiful batch of macarons with runny filling — I know from personal experience.
- If the macarons stick, wipe a damp cloth on the bottom side of the parchment. (Works best if they are still warm.)
- Don’t over or under fold the batter. Over folding can cause excessive spreading, and under folding can lead to bumpy macarons. (I wasn’t lying when I said macarons are finicky.)
- If you succeed on your first try, gold star for you (and please, send some of your skills to me!). If you don’t, try again.
- 150 grams powdered sugar
- 110 grams almond meal
- 10 grams dutch processed cocoa powder (~2 tbs)
- 100 grams egg whites
- 50 grams sugar
- 1/2 tsp vanilla extract
- Sift together the powdered sugar, almond meal, and cocoa.
- In another bowl, whisk the egg whites until soft peaks form, gradually adding the sugar. Stir in the vanilla,
- Fold the dry ingredients into the whipped egg whites until no streaks remain.
- Pipe or scoop the batter onto 3 parchment paper lined baking trays. Allow to rest for at least an hour and a half.
- Bake at 350 degrees for 12 to 16 minutes. If the macarons stick to the parchment, wipe the bottom side of the parchment (below the macarons) with a damp cloth. This should loosen them and make them easier to remove.
- Fill with ganache.Chocolate Ganache
- 1 cup semi sweet chocolate
- 1/4 cup heavy whipping cream
- In a saucepan, heat the chocolate and heavy whipping cream until a smooth chocolate mixture forms.
- Cool until spreadable.
On a side note, I’m interested in posting more dinner recipes! For some reason, I’m feeling quite sugared out. Lately I’ve been cooking my own meals (or having my mom order takeout), so there’s a bunch I can potentially share!