Sul Sul, Gerbits. You know sometimes you have to laugh at the mistakes you make. And this one was one of those recipes.
We are going to be making chocolate macarons.
The recipe will be in the description down below.
I would normally say that you have to preheat your oven first. But, that is not the case with this recipe because you do not need the oven preheating an hour before they are ready to go into the oven. It may change the consistency of the macarons.
You are going to line two baking sheets with parchment paper or silicone baking mats if you have them. I used parchment paper.
There are a bunch of free macaron templates online. I have printed 1 ½ inch circles spaced out a couple of inches apart on the parchment paper. This is going to help you guide the macaron shells later.
The recipe and the measurements will be in the description down below.
After you have the parchment paper on your mats begin to make your macarons. The first thing you want to do is sift the almond flour, powdered sugar, and cocoa powder in a sifter, or a food processor, and then sift it.
You can sift it multiple times to make sure that the ingredients are completely mixed and light, and then set it aside until you need it.
The next thing you want to do is beat the egg whites on medium speed until they are foamy, which takes about 1 minute. Gradually add the granulated sugar, about 1 tablespoon. Not 1 teaspoon at a time, because that takes a very long time.
Waiting 20 seconds or so between each addition of sugar.
Once you have all the sugar added, continue to beat the egg whites on medium to medium-high speed until stiff peaks form. It will probably take about 4 minutes. There is a scary way to tell if your egg whites are stiff. And that is if you can place the bowl above your head without anything falling out, they are stiff.
Slowly add the dry ingredients a third at a time to the egg whites. You are going to slowly fold the ingredients together. Most recipes for macarons call this macaronage.
You are going to need a rubber scraper or spatula for this part. To fold, scrape the sides of the bowl, in a j -shaped motion.
You want to keep count on how many times you are folding the batter. Most recipes say that you should not have folded it more than 80 – 100 times. It depends on the factors that are present in your kitchen that day. Humidity, the temperature outside, and the temperature in your kitchen can all affect the quality of the macarons.
You are going to fold another third into the macaronage and count to twenty.
Do this one more time, adding the last third into the bowl. You want to count twenty folds. This will mean that you have counted sixty times. Once all of the dry ingredients are in the egg whites, you are going to fold until you can make 1 or 2 figure-eight patterns with the ribbon of the batter.
This mixture should look and feel like coarse sand.
At this point, you are going to transfer the batter to a pastry bag with a large rounded tip or a ziplock bag with one corner cut off.
Begin to pipe the macarons into 1 ½ inch circles on your prepared parchment or silicone lined baking sheets. Making sure to space them out a couple of inches apart.
When the cookie sheet is filled, lightly tap them on the counter a few times to remove air bubbles.
This is the most important part, make sure to let them sit out for 30-60 minutes. Once they are ready, the tops are dry to the touch and they don’t stick to your finger.
You are going to preheat the oven to 300 degrees Fahrenheit. Bake one cookie sheet at a time, for 16 to 18 minutes.
Let them cool completely before removing the shells from the parchment paper.
For the filling for these cookies, I used ⅔ cups of powdered cocoa. And heavy cream.
Filling the cookies gets messy. But fun.
The recipe itself was really easy to follow. If I had followed it to the T like I was supposed to. I am sometimes impatient when it comes to waiting for food. So, I didn’t let the macarons sit for that long, and they did not grow the legs that they are known for. I served them to my family and one of my little ones said “Mommy, you’re making us poop?” As she asked that though, she ate it and said “this poop tastes yummy.” That was funny.
Sometimes, recipes don’t turn out well. But sometimes, the only factor that should matter is the taste. I hope you liked this recipe, make sure to like and subscribe for more recipes like this one 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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