Sticking with the French theme (that started with my baby shower), this week’s DIY is making macarons (French Macaroons) at home. I was always terrified to try making these delicate little cookies because they seemed like such hard work. Then, I saw a video on YouTube that make me think otherwise.
Don’t get me wrong…these cookies are still a bit temperamental and this first attempt was not perfect, but they sure were delicious. And now I have a baseline for making them better.
Here’s the video from YouTube. This woman really demystifies the whole process of making French Macaroons at home.
You can see that my macarons were not mixed enough and so they were not completely smooth on top and they cracked a bit. A little more mixing would have made them just right…
Vanilla Macarons with White Chocolate Ganache
Delicate and delicious, the macaron (French Macaroon) is now attainable and can be made at home.
Place egg whites and fine baking sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, continue to whip for 1-2 more minutes. The total time depends on you mixer.
Sift the almond meal, powdered sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth, thick and sticky, not runny.
Over-mix and your macaroons will be flat and have no foot. Under mix and they will not be smooth on top. See Ann's macaroon troubleshooting post for examples.
Pipe a half dollar sized dollop of batter onto parchment paper. Then shake pan and rap (or bang) on a flat surface about 6 times to flatten mixture.
Bake for 20 minutes. Cookies should come off of the sheet cleanly. If not, bake for a few more minutes.
For the Ganache
Bring the cream to the boil and pour over the chocolate and vanilla. Let stand for a minute and then stir. If it is not adequately melted then microwave for 20 seconds and stir – repeat until smooth. Allow to cool and thicken before piping onto macaroons.
The original recipe was in metric cups so it was necessary to add a bit more to accommodate US measurements.