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:
- 3 egg whites (roughly 90 grams)
- 30g granulated sugar
- 210g icing (powdered sugar)
- 125g almond meal
- 30g cream
- 100g bakers chocolate
- icing bags
- round tip
- cookie sheet
- parchment paper
- 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.
- In a large bowl - sift almond meal.
- Sift icing sugar ontop of the almond meal.
- Mix together and sift again.. (then put aside)
- Put the egg whites into another separate large bowl so they are by themselves.
- Using a mixer - mix the egg whites on medium until they are frothy, slowly adding in the granulated sugar.
- Keep mixing on medium to high, the mix will be like COOL WHIP!..
- 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.
- 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.
- Put that mixer away - it's time to slowly add in the almond/sugar mix, using a wide spatula to slowly FOLD it in.
- You should do roughly 30-40 folds before it looks like lava, slowly running off the spatula.
- Spoon the mix into a icing bag with a round tip (roughly the size of a pencil eraser)
- 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!
- 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
- 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.
- 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.
- Fill another icing bag with the chocolate mix and pip onto the bottom of one cookie.. then top that with another cookie!
- CHOCOLATE GANACHE:
- Bring 30g of cream to a boil
- Add in 100g of bakers chocolate.. that will eventually melt. Stir that shit up and voila! you've got a chocolate ganache!