Ah, the macaron. ♥
So much blood, sweat, and tears in something that lasts only two bites. My little sister Maru (who I now call Ringo, because of an…interesting…haircut) and I are obsessed with them. And tonight, on our 4th try, we finally got those f damned macaron feet and perfect smooth tops and bottoms. YAY! Happy dance! :D
The only thing that sucks about macarons is that they are so delicious that we barely have them cooled down– and Ringo and I would have already munched through half the batch already. This recipe for macarons makes a mere 12 or 14. Boo! All that patience for a dozen macarons. But they’re still worth it :D
Ringo’s Chocolate Macarons
adapted from David Lebovitz
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized) — as fine as possible
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
Parchment Paper (important so they don’t stick or burn)
Pastry Bag/Ziplock bag with a little spout cut out at the bottom
The night before you are going to make macarons, separate your eggs and set aside the egg 2 whites in a bowl and cover with clingfilm. Allow to age at least overnight, around 12 hours if possible. We read like a bajillion macaron recipes and the best ones had this step. It makes a really yummy chewy macaron. Hassle siya if you really want to eat them already but that’s how it goes :P
The day of macaron-making: In a clean and dry bowl, beat the aged egg whites, adding the granulated sugar little by little. Do not overbeat! They should not be stiff, just barely maintaining their peaks, with a nice glossy sheen. Better to have them slightly underbeaten then overmixed.
When we weighed out all our ingredients, we used the sifted weight of the powdered sugar, almonds and cocoa powder. I guess we were discouraged by our first attempt where the batter seemed heavy and we didn’t the macaron feet we wanted. You just want it as light as possible so they get that lift later on.
Once you have all your dry ingredients sifted, mix it very gently into the meringue. Just kind of mix it along the sides, try to keep as much air as possible. Maru and I read a recipe which said you kind of want to get it all mixed in in about 50 strokes. Pipe them into little circular mounds onto a parchment paper-lined cookie sheet with the pastry bag, about 4 cms wide. We are usually able to make 24 circles, for 12 macarons.
Important: Before baking, let them sit aside for about 30 minutes to an hour. This makes a nice little crusty layer on the outside (nice and chewy! yum!) About 15 minutes before the time is up, set oven to around 160 C. Bake for about 8-11 minutes or until they aren’t squishy anymore. Take off the parchment, pair them up, and spread the creme filling of your choice. We like them best a little cold because they’re chewier that way, but whatever, eat em while you can :D :D
Our improv Chocolate Macaron filling:
25 g softened butter
25 g softened cream cheese
1 tbsp or so cocoa powder
powdered sugar to your taste
same as above, only no cocoa powder and some mashed raspberries :D