Beginner Macaron 2013
I tried my hand at this french treat last weekend! I made them plain without any flavoring other than the butter cream.They turned out very well and were not as difficult as i thought they would be.
Read more to give this quick test recipe a try!
2 egg whites
5 tsp sugar
1 cup powdered sugar
1/2 cup almond flour/meal
1. Sift the powdered sugar and almond flour/meal into a separate bowl.
2. Beat the 2 egg whites until there is no longer any liquid.
3. Add 5 tsp of sugar one tsp at a time. While continuing to mix to get stiff peaks.
4.Once the peaks are stiff and ready to go, add in the dry ingredients. When you add them in make sure you fold them in not stir.
5. When it becomes a lava like consistency it is ready to be put into a piping bag. I used a simple plastic piping bag and added a large tip to it.
6. I piped my macarons on a silicone baking sheet, but you can pipe them on parchment paper. Whatever works for you.
7. Once they are piped, tap the pan 3 times to get out all of the air bubbles.
8. Let them sit in a dry place for 20-30 minutes. This helped them stay firm and bake properly. You do not have to do this step but it worked for me.
9. Bake in the oven for 15-20 minutes on 300F
10. Take them out and let them cool for about 15 minutes then pipe in the butter cream!
For me i think i may have over mixed just a bit. I have seen recipes where they request that you mix 50 times to get the perfect consistency. Next time i will go a little bit under! Also i should have added less butter cream. Just a tiny bit will do.