I thought they could be better so using what ingredients I had around the apartment I made Earl Grey Macarons with Cream Cheese Icing. And they were PERFECT. They have a hint of tea taste and are light and fluffy and I love how the color turned out.
And so the macaron making continued and I moved onto Rosewater Buttercream Macarons. Forgot to add the sugar till the last minute. I knew they might turn out bad. They taste great! But they look odd and were a pain in the butt to get off the paper after baking. Last time I forget the sugar while whipping the egg whites...
Then last but not least (at least for now) is the Salted Caramel Bourbon Macarons. These required the most work but I love how they turned out.
Basic Macaron Recipe
3/4 cup ground almonds (in food processor)
1 cup powdered sugar
2 egg whites (room temp)
4 tbsp granulated sugar
1. Pulse ground almonds and powdered sugar together in the food processor
2. Whip egg whites until start to hold shape
3. Add granulated sugar gradually to egg whites while whipping
4. When egg whites hold stiff peaks add food coloring if desired
5. Add half of dry ingredients to egg whites, using about 10 strokes of rubber spatula, mix together
6. Add second half of dry ingredients and mix until incorporated and egg whites are a bit deflated but not too liquidy.
7. Transfer batter to ziplock bag.
8. Line baking pans with parchment paper and pipe cookie sized dollops of the batter onto baking sheets.
9. Tap cookie sheets on counter to level tops and let sit for 15-30min until shell forms on cookie. Preheat oven to 350*.
10. Bake one sheet of cookies at a time for 5-7min. Watch closely as to not burn.
11. Remove from oven and remove parchment sheet from tray about 1 min after removing from oven. Let cool.
12. Once cool remove cookies from paper and fill with filling of choice.
Note: Keep completed macarons refrigerated. Set out for 5 min before serving.
And enjoy!!!
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