St. Paddy’s Macarons!

Ok – here’s the thing. French Macarons are one of the HARDEST cookies to make. It took me three times before getting the RECIPE right – but not the baking. It’s tough, BUT if you follow the directions EXACT, you should be ok.

So rule number 1: use EXACT measurements. No less, no more. I effed up the first time by using (accidentally) 3 times the egg whites needed.. It was messy.
Rule number 2: SIFT SIFT SIFT. This is an important step otherwise they’ll turn up bumpy and won’t cook right.
Rule number 3: Make sure it’s the right consistency!!
Rule number 4: If you get confused.. watch the video below. I hope that helps!

Here’s what you’ll need:

St. Paddy's Macarons

Ingredients

  • MACARON:
  • 3 egg whites (roughly 90 grams)
  • 30g granulated sugar
  • 210g icing (powdered sugar)
  • 125g almond meal
  • INSIDE:
  • 30g cream
  • 100g bakers chocolate
  • EQUIPMENT
  • mixer
  • icing bags
  • round tip
  • cookie sheet
  • parchment paper

Instructions

  1. Prior to making this, separate egg yolks and whites ONE DAY AHEAD OF TIME. Leave in the fridge until about an hour before hand - then take out to warm to room temps.
  2. In a large bowl - sift almond meal.
  3. Sift icing sugar ontop of the almond meal.
  4. Mix together and sift again.. (then put aside)
  5. Put the egg whites into another separate large bowl so they are by themselves.
  6. Using a mixer - mix the egg whites on medium until they are frothy, slowly adding in the granulated sugar.
  7. Keep mixing on medium to high, the mix will be like COOL WHIP!..
  8. Add in the green (or any colour) of food colouring. Make the colour more vibrant than you want - it will lose colour when you bake.
  9. Continue mixing the egg mix until it gets thicker - you want it to be light but stay right in place. When you turn the bowl upside down, the mix shouldn't move at all..This is PERFECT.
  10. Put that mixer away - it's time to slowly add in the almond/sugar mix, using a wide spatula to slowly FOLD it in.
  11. You should do roughly 30-40 folds before it looks like lava, slowly running off the spatula.
  12. Spoon the mix into a icing bag with a round tip (roughly the size of a pencil eraser)
  13. Slowly ease the mix out onto the parchment paper that lines a cookie sheet - making it roughly the size of a poker chip... Continue until you run out of paper, mix or both!
  14. Now pick up the cookie sheet and bang it on the counter a few times.. air bubbles will start to pop and the dough will start to flatten
  15. SO IMPORTANT: LEAVE THEM FOR 20 MINUTES AT LEAST. You want a nice crust/skin to form on the top before you put it in the oven. You should be able to run your finger along them lightly without leaving a finger print.
  16. Bake for roughly 18-20 minutes at 275.. keep watch!! Once they are able to be moved from the parchment paper with ease and doesn't stick.. they are ready.
  17. Fill another icing bag with the chocolate mix and pip onto the bottom of one cookie.. then top that with another cookie!
  18. CHOCOLATE GANACHE:
  19. Bring 30g of cream to a boil
  20. Add in 100g of bakers chocolate.. that will eventually melt. Stir that shit up and voila! you've got a chocolate ganache!

hungryelephantAuthor

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