When I have made macarons for the first time and showed it to my family and friends, I received one and the only question: “was it difficult to make?”
Probably mainly because of few crucial steps in a baking process, macarons considered being difficult to make. Moreover, because of the reason above, I prepared myself for unsuccessful try when baking them for the first time. However, the result was quite impressive and disproved that statement of being difficult to bake.
As I mentioned before, the key to a baking success lies in some of the aspects/steps, which are crucial and easy to execute. Once you keep these points in mind, you will get the perfect macarons.
Thus, I would like to encourage you to give a try and enjoy magnificent deserts. Make yourself proud and impress others!
For Macaron shells
- 200g powdered sugar
- 90g white flour (the original receipt includes almond flour, however, white flour has also worked good for me)
3 egg whites at room temperature
50g granulated sugar
2 tps. vanilla extract
red food coloring
For the filling:
- 100g powdered sugar
- 2 tsp. vanilla extract
- 90g cream (eg. philadelphia)
- red food coloring
Directions for Macaron shells
Step 1. Preheat the oven to 150˚C.
Step 2. Separate egg whites in a super clean glass or stainless steel bawl.
Step 3. Add powdered sugar to the egg whites and beat it.
Beat the egg whites and sugar until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
Step 4. Add vanilla extract, red food coloring and mix it.
Step 5. In a separate bowl put flour, powdered sugar and mix it.
Step 6. Sift the flour mixture through a fine-mesh sieve.
Step 7. Add dry ingredients gradually to the egg whites mixture and gently fold until combined.
Step 8. Place final mixture in to the bag and cut one of the edges.
Step 9. Place baking paper in a pan and pipe the macaron mixture on it.
I would suggest spacing them 1.5 cm apart as lack of the space (as it is in the picture) make them to stick together.
Step 10. Tap the baking sheet on a flat surface few times to release any air bubbles.
Step 11. Let the macarons sit at the room temperature for 30 minutes.
Step 12. Bake the macarons for 17 minutes.
Step 12. Move macarons from the baking paper only when it is cool enough; macarons tend to stick to the paper when they are hot or warm.
Directions for the filling cream:
Step 1. Put powdered sugar, cream, vanilla extract and food coloring into a bowl and mix it.
Step 2. Place the mixture in a plastic bag, cut one of the edges and place it on one of the macaroon shell.
Use a round tip (if you have) fitted on a bag to make a perfect formed macaron shells.
Step 3. Top it with another macaron shell. Repeat it with the remaining macaron shells.
Step 4. Place macarons in an airtight container for 24 hours.