Sul Sul, Gerbits. *Breathes heavily in excitement and terror*
Today on Breakfast with Cordelia we are going to tackle something that I have always wanted to make. But never had the confidence for Macarons. They are very time consuming, very delicious french cookies.
Today’s recipe comes from Rosanna Pansino’s Nerdy Nummies cookbook. I could have made her Baby Yoda macron, but thought it was bad timing *haha*.
The recipe and the directions will be in the description down below.
For making the macrons, you are going to sift the powdered sugar and almond flour separately. It helps if you sift more than once. Just so you don’t have to throw out a lot of excess flour and sugar. But you don’t want to put the excess in the bowl. You are going to need a very smooth batter.
Whisk the powdered sugar and almond meal until combined.
In another bowl, with an electric mixer, beat the egg whites until frothy. In her video, she says “Until it looks like a bubble bath.” This takes approximately 4 minutes.
Slowly adding the graduated sugar until soft peaks form, and you are going to continue beating for another 4 minutes.
But, watch the peaks you don’t want them to be stiff peaks, or the cookies won’t get smooth.
You are going to fold in the salt.
If you are using food coloring, this is the time to mix it in. However, given that this is the first time doing this recipe, or any macron recipe. I didn’t want to add any coloring to the cookies.
But if you plan on using food coloring use a color that is a little darker than the color you are using, because it is going to bake lighter.
You are going to grab a spatula, and with it, you are going to fold about a third of the almond mixer into your egg whites. Folding about 20 times. To fold you want to grab your spatula and scrap from the bottom to the top. Making sure that everything is incorporated.
Repeat this with the rest of the almond mixture. Making sure not to over mix. You are going to be mixing for about 50-60 times. You want the mixture to look like coarse sand.
You are going to line a baking sheet with parchment paper. It was helpful to find macron templates online. Just print them off and place them under the parchment paper. Just make sure to move the paper before putting them in the oven.
The next step that you are going to do is spoon the batter into a decorating bag or ziplock bag.
For the decorating bag, you may want just the coupler and no decorating tips.
You are going to pipe the batter onto the parchment paper in about 1- inch rounds ¾ inch apart. I know that this seems very particular. But these cookies have an amazing taste and the time it takes you to make it is so worth it.
After that, you are going to tap the baking sheet to release any air bubbles. This part is very important. Because it can change the consistency of your cookies.
Let them set out for 1 hour before baking. I know that I am the #1 person who doesn’t like listening to waiting. However, you have to let the “skins” form on the macrons. This is another step that is crucial for the consistency that makes a macaroon different from a normal cookie.
Once the cookies have developed their “skins” you should position a rack in your oven to the top third of the oven and preheat your oven to 300℉.
These cookies are going to be in the oven for about 20 minutes. They will puff up and they look dry. But make sure not to have them turn brown.
You know they are “truly” macrons when they have developed their “foot.” Which is a rough-looking layer at the bottom of the cookie.
As the cookies cool, we are going to make the filling. In a medium bowl, you are going to beat the cream cheese, butter, powdered sugar, and vanilla with an electric mixer. Until the mixture is smooth and creamy.
After the cream cheese is creamy you are going to add your food coloring.
Scoop it into a decorating bag fitted with a #12 tip. Or a ziplock bag if you do not have a decorating bag.
Now, we make these cookies into macarons. To do this turn half of them upside down. Pipe about 1 teaspoon of filling onto the cookies that are turned over. Top the remaining cookies to the ones that have the filling.
And there you have it. You have made macarons.
Honestly, when Celeste told me to make these cookies, I was scared. Because I knew that they were going to be very time consuming and that I wouldn’t get perfect macarons, on my first try. But, I know that I am going to keep practicing. There are bakers out there in the world, who were just as nervous as me. Just keep practicing and you will get it. I hope you liked this recipe today. Make sure to like and subscribe for more recipes like this in the future. Vadish, Dag Dag!
Show the original author some 💖💖💖 Rosanna Pansino
Printable version of this recipe: on the blog
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