Homemade: Macarons


Happy Tuesday!  I hope your week is going well so far.  Have you entered my Koret Tudor Zip Pouch giveaway?  If not, you don't want to miss this opportunity to win a piece from this American brand loved by Grace Kelly, Jackie Kennedy, Claudette Colbert, and more.

Today I want to share with you a homemade recipe for macarons baked on a Sunday evening with near and dear friends.  We started with the "Basic Macaron Recipe" from an amazing blog called Macaron Fetish and tweaked it with our own selection of flavors.  The recipe below should make a dozen macarons, but it will be less if you make the shells a little larger (like I accidently did - I made nine).  We all chose different flavors for our batches: I made espresso macarons with mocha ganache filling, Michelle made pandan coconut macarons with coconut cinnamon buttercream, Sheila made lemon basil macarons with vanilla bean buttercream, Sydney made jackfruit macarons with soursop buttercream, and Jason made ginger cinnamon macarons with gingerbread spiced ganache. We had such a beautiful assortment of colors and delicious flavors!  To make the macaron shells, I started with directions from Macaron Fetish, and added my own custom edits.  All photos are mine.


Ingredients for the macaron shells:
1 room temperatured egg white(39-40g)
50g powdered sugar
30g almond flour
30g pure cane sugar
1/2 teaspoon of your choice of flavoring (I used espresso powder, Sheila used fresh basil ground with a mortar and pestle plus lemon, you can get creative here.)


1. Put almond flour and powdered sugar along with the espresso powder in a food processor or a small blender and blend together finely.  We used scales to measure out the grams to the exact volume.
2. Sift the blended mixture and set aside.  Heat your oven to 300 degrees F with one rack in the middle, and one rack on the bottom.


3. Separate the egg yolk from the egg white, set the yolk aside.  With an electric beater, Beat the egg white, start from low speed and increase slowly to maximum speed. Beat until frothy (you will see lots of fine bubbles).
4. Add half of the pure cane sugar, continue to beat in maximum speed for around 2 minutes, add in the other half, continue until you get very stiff peaks in the batter.  Stiff peaks are where you pull the beater out of the batter and the batter stays up in a little peak instead of falling back into the batter.
5. Mix the dry ingrediants into the eggwhites. This process is called "macaronage." Start folding the batter over itself with a rubber spatula. When you get smooth shiny mixture, stop folding, lift the mixture with spatula, if the mixture falls back slowly in the bolw means you're good to go. You could also check if the lines formed from the liften mixture, they should slowly disappear in within 30 seconds. At this stage you're good to go. Do not over fold, it will be too liquid and becoming very hard to pipe.


6. Line the baking tray with a silicone mat (shown above) or parchment paper.
7. If you don't have a pastry bag to pipe the batter, you can easily make your own with a ziplock bag and pastry tip (tips are much cheaper to purchase than the whole pastry bag).  To make your own, simply take a ziplock bag and cut a small hole in one bottom corner for the pastry tip.  Insert the pastry tip into the hole in the corner of the bag, and make sure that it fits tightly enough that batter won't leak out.  Add the macaron shell batter to your piping bag (it helps to have one person hold the bag and the other use a spatula to put the batter in the bag), and then start pushing the batter slowly onto the baking sheet in little circles.  Make circles about the size of a quarter, because the mixture should spread a bit as it settles. The point where you pull up the pastry tip should slowly disappear if the mixture is the right consistency.  Check out Sheila's shells below: piped like a pro!


8. Let your macaron shells sit for about 30 minutes. After 30 minutes, try touching the macaron softly with your index finger. If they are ready to go in the oven, the batter should not stick to your hand and will look like my batch below.


9. When the oven is heated to 300 degrees F, place the baking sheet on the bottom rack. Bake for 6 minutes, then rotate the baking sheet around 180 degrees and place it on the top shelf to allow even baking. We baked two sheets at a time, so it was easy to swap them around and top to bottom halfway.  At the halfway point, you should start to see the "feet" forming on the bottom of the macaron shells. After 12 minutes, softly touch the shells with your finger to test if they are done.  If the macaron doesn't slide on the feet, it's cooked.  If it moves, cook for another minute and check again.
10. Let the macaron shells cool down before removing them to fill.  When they are cool enough, they pop right off the silicon mat.  While the shells cool, you can make the filling.

 Ingredients for mocha ganache filling:
1. 1 teaspoon espresso powder
2. 50g dark chocolate (chopped, or at least broken up to melt faster)
3. 10g whipping cream


The instructions for the chocolate espresso ganache are really simple:
1. In a small pot warm up the cream, until you start to get little bubbles.
2. Remove the pot from heat. Add in chopped dark chocolate & espresso powder.
3. Stir and mix until you obtain a shiny, smooth consistency.  If it isn't thick enough, add a bit more chocolate.


4. Match up your macaron shells into even pairs that are as close in size as possible.  Then fill the macaron shells with the ganache, being careful not to press them together too hard because you could crack the shells by accident.  Take a look at Michelle's lovely looking batch below!


Take a few photos for evidence and enjoy!  Thanks so much for reading and I hope you have a great week.  =)

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