I seriously havent tried making macarons since this summer when I FAILED 3 TIMES and let me tell you I was so F****ng mad!!!!! I put it on the shelf for months! But one day I just decided to give these suckers a try and although they didn’t come out perfect, at least they came out 😂.
A little to much air bubbles in them but they had a pretty good texture overall. Now when I know kind of how to make them I will try again but these things takes patience and time and def NOT a thing you can rush. And it is such a fine line between over folding and under folding but who isn’t up for a challenge 🤪! Also next time I want to try a ganache filling and not a buttercream as I think its to soft for them. And dont give that extra texture I am looking for!
You definitely need to weigh this all to make it perfect!
- 100 grams egg whites
- 100 grams granulated sugar
- 105 grams almond flour
- 105 grams powdered sugar
- Cinnamon for dusting on top
- 6 tbsp unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 3 tbsp eggnog
- 1/2 tsp nutmeg
- 1/2 tsp vanilla extract
- BEFORE you get started, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
- Line two baking sheets with parchment paper or silicon mat. I used a special macaron silicon mat.
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together. Set aside.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. About 2-3 min. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath. Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer with the whisk attachment.
- Start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until mixture is white and starting to become fluffy. Raise speed to high for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- Whisk until stiff peaks have formed. When you pull your whip up, the peak should form a bird’s beak shape, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top. (See picture)
- Pour powdered sugar and almond flour into stiff whites. Sift again as you pour them in whites.
- Start folding gently forming a letter J with a spatula.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have a couple failed batches before you get this right. Beat to describe is a little looser than a spongecake batter.
- First, pick up some batter with your spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready. There’s another test you can do.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point and doesn’t spread out a bit, I start folding a little bit more, about 3 folds. Test again!
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion. The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
- Transfer batter to a piping bag fitted with a round tip.
- Place piping bag directly 90 degrees over the center of each macaron template. Apply equal pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
- Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Use a toothpick to pop any air bubbles in the surface of the shells.
- Right after piping the shells and banging the trays, I sprinkled a touch of cinnamon on top of the shells. Don’t over do it with the cinnamon, as it’s been known to affect the texture of the shells if used in excess.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 30-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
- Bake for 4 minutes, rotate tray.
- Bake for 4 more minutes. Rotate again.
- I baked each tray for a total of 12-16 minutes rotating every 4 minutes.
- When baked, the macarons will have a deeper color and formed feet. And they will be coming off the mat easily, and with a completely formed bottom.
- Remove from the oven and bake the other tray.
- Let the macarons cool completely before proceeding with the filling.
- Cream butter with an electric mixer for 1-2 minutes.
- Add sifted powdered sugar and eggnog. Mix on low until the sugar is incorporated.
- Raise speed to high and cream for another minute.
- Add vanilla extract, or rum, and mix to combine.
- If the buttercream is too stiff, add a touch more eggnog, and if the buttercream is too runny, add more sifted powdered sugar until you achieve the desired consistency.
- Pipe buttercream in half of the shells. Top with another shell.
- Let macarons sit in the fridge and mature for 24 hours before serving.