Sul Sul, Gerbits. Today we are gonna be exhausted by the time we are gonna go to bed. And the reason for this is because we are going to be making one of the hardest and best cookies that we know, macarons.
I love making macarons. I know that they are gonna take all day. But I always forget how many muscles are used when making macarons.
I am using Rosanna Pansino’s Nerdy Nummies Macaron recipe. It is really simple to understand.
The recipe will be in the description down below. Feel free to check it out if you want to make it for yourself.
The first thing you are going to do is clear your whole day. Because it is gonna take a long time. You want to start making these earlier in the day.
To make the macarons, you are going to sift the powdered sugar and the almond meal. Make sure to discard any large chunks of almond meal. Because you want a very smooth batter.
Whisk the powdered sugar and almond meal until they are combined.
You want to make sure that there is no extra moisture in the bowl you are going to use for the egg whites. I was taught to put the bowl and the whisks I am going to use in the freezer until I am ready to make the meringue.
In the bowl that was in the freezer, with an electric mixer, beat the egg whites until frothy which takes about 4 minutes.
While beating, slowly add granulated sugar until soft peaks form, which is about another 4 minutes.
You do not want stiff peaks or the cookies will not be smooth.
Fold in the salt.
Now is the time you put in the food coloring if you are using it. For this recipe I made the macarons purple.
Using a metal spatula, not a rubber one because they are more likely to break, gently fold about one-third of the almond mixture into the egg white mixture, about 20 strokes.
Repeat this process about two more times. You do not want to over mix it. Some people say that you shouldn’t go over 100 strokes. Make sure to go between 60-80 strokes. And yes it is very important to count how many strokes to do.
You are now going to spoon the batter into a decorating bag. And pipe 1-inch rounds about ¾ inch apart on the parchment paper.
Tap the baking sheet to release any air bubbles and let it set for 1 hour before baking so that the cookies develop a “skin.”
Position the rack in the top third of the oven, and preheat your oven to 300℉.
When they develop the skin, when you touch the cookie and it is tough, bake the cookies for about 20 minutes. You do not want them to brown.
They will develop a rough looking layer which is called the foot.
Let them cool completely on the pan.
While they are cooling you can start on the filling.
In a bowl, you are going to beat together the cream cheese, powdered sugar, and vanilla with your electric mixer. Beat it until smooth and creamy.
I added a spoon of grape jelly to the middle of each of these cookies.
Turn half of the macarons upside down.
Pipe a ring of the cream cheese frosting, and then jelly.
Top with the remaining macarons.
I love macarons. I am so glad that my aunt told mom to make these a few years ago. The cookie is so sweet and good. It just wipes me out for the next few days. Because I always forget how many muscles it uses.
I hope that you liked this recipe, if you want to make it yourself feel free to check out the recipe down below. Vadish, Dag Dag.
Show the original author some 💖💖💖 Rosanna Pansino
Printable version of this recipe: on the blog
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