A little while back I mentioned that I was going to try my hand at Macaron's
, a known finicky confection to make. I love them but hate to shell out $2.50 for one at the pastry shop. Frozen ones just don't do it for me either.
So I set out to try my hand at them. How hard could it be? I normally have great success at almost everything I try to bake.
I chose three recipes and the first one is from Martha Stewart's Baking Handbook
My success wasn't the best but here goes:
For this recipe I used:
1 1/4 Cups Icing Sugar
1 1/2 Cups Almond Flour
3 Large Egg Whites
Pinch of Salt
1/4 Cup Sugar
1/4 Teaspoon Vanilla Extract
|Macaron - The Book|
More after the jump.....
I did not end up filling the macarons so I have not listed a filling.
I started by lining
2 baking sheets
with silicon liners and marking out circles (to late be filled) with flour and a cookie cutter
|Macaron - The marked pans|
I then mixed the almond flour and icing sugar together in a small bowl. Next I heated the oven to 350˚.
|Macaron - Icing Sugar and Almonds|
Using the whisk attachment on my mixer
I beat the egg whites slowly and added the salt. I then added the sugar a little at a time until the reached the soft peak stage.
|Macaron - Whisking the Egg Whites|
I sprinkled some of the almond mixture over the egg whites and carefully folded it in. I repeated with the rest of the almond mixture and the vanilla.
|Macaron - Adding the Almond Mixture and Vanilla|
I loaded a pastry bag and filled the circles on the baking pans and baked them for 20 minutes rotating once.
|Macaron - In the Oven|
Well.... these did not work out for me. Only a few had the "Pied" and fewer yet had a full "Pied".
|Macaron - Finished and Cooled|
A couple of things occurred....
- I was working with an oven I was unfamiliar with. My new oven is a full size conventional floor oven while my previous one was a 24" convection wall oven. It's going to take me a bit to get used to this one one.
- I used 2 pans in the oven rather than 1. As it is a conventional oven 1 pan is probably best.
- I did not have a big enough pastry bag tip. I had to struggle a bit to get the mixture in the circles
- I baked the macaron's too long and did not remove them from the baking sheet to cool.
A bunch of problems.....
Well time to try again!
The spoils were tasty......
|Macaron - The Ingredients|
|Macaron - Just the Egg Whites|
|Macaron - Cooling|
- Since making this recipe for the first time I have learned it is virtually impossible to over whip egg whites with sugar in them