I’ve only made 5 batches over the past 2 weeks. That’s not excessive, right?

They are gorgeous. Probably not perfect by any means (and I sorta put my finger through the top there)

But man are they tasty!

French Macarons (makes about 30-50 sandwiches)

From, with my own adaptations re: filling

  • 225 grams powdered sugar
  • 125 grams ground almonds
  • 110 grams egg whites (about 4), aged overnight at room temperature
  • 30 grams granulated sugar
  • Pinch of salt
  1. Using a martinelli’s apple juice lid (or something else that is about 1-1.5″ in diameter),  draw circles on 3 pieces of  parchment and then put the parchment, pencil-side down, on baking sheets. This will be  used to make almost-perfectly similar cookies. You can skip this part if you’re especially adept with your eyeballing-of-size skillz.
  2.  Grind almonds in the blender or food processor until a fine powder. Sift out the big pieces and weigh out the 125 g required for the recipe. If the ground almonds are especially damp after grinding, dry the powder in a cool (200-degrees) oven to dry just slightly before weighing.
  3. Sift the powdered sugar and mix with the ground almonds. Buzz this mixture in the blender or food processor to further pulverize the almonds. Get the finest almond powder possible! Sift it two or three more times and then set aside.
  4. In a separate bowl, whip the egg whites and salt until frothy, about the consistency of shaving cream. Slowly add in the granulated sugar and whip to stiff peaks.
  5. Pour the almond/sugar mixture into the egg whites. Using a flexible spatula, gently fold and stir the almond/sugar mixture into the egg whites. The goal is to incorporate the almonds without doing too much damage to the stiff peaks. In the end, you want what Serious Eats called a consistency “like magma.” Yes. Magma. That means (also according to Serious Eats) when you lift the spatula out of the mixture, the peak that forms falls slowly and completely back into the bowl. So. There you go.
  6. Transfer the batter to a piping bag fit with a 3/8″ plain tip. Or just put it all into a zip lock bag and cut the corner off to make about a 3/8″ opening. Pipe the batter onto the parchment, using the circles as a guide for cookie size.
  7. Tap the cookie sheet once or twice (pretty hard) on the counter to get any major huge bubbles out of the batter. Then let the macarons set at room temperature for 1-2 hours, during which time a skin of sorts will form on the macarons.
  8. Preheat the oven to 325 F. Bake the macarons for 5 minutes, then switch back-to-front and top-to-bottom and bake for 5 minutes more. Serious Eats recommends sticking a wooden spoon in the oven door to keep it open just a bit and prevent burning. I’ve done it both ways, with and without the open door, and haven’t had problems.
  9. Remove the macarons from the oven and transfer the parchment to a wire rack. Let cool completely and then remove from the parchment with a metal spatula.  Fill. Eat. Enjoy!

For the filling, Serious Eats provides a chocolate ganache recipe. I don’t keep heavy cream around the house, but I do have a lot of chocolate chips and coconut oil, so that’s what I did. I found a mixture of semisweet and white chocolate chips (about 4:1) made a really tasty filling. I added in about 1 tbsp coconut oil / cup chocolate, just to make things flow nicely. I piped just a little bit (about a tsp) on one macaron and then squashed another on top of that. I store these in the refrigerator and then let them warm up to room temp just a bit before eating. YUM!



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