Before we start off with these delicious cookies, I want to start with some tips. These cookies take very precise measurements. If you have a food scale that’s great, if not it’s ok!
1. Age your egg whites. Separate the whites from the yolk. Place your whites in a glass container that has been cleaned with white vinegar. The vinegar will dissolve any fat residue. You can wrap the whites with a piece of Saran Wrap. Poke small holes in the top. Store in fridge for 24 hours to dehydrate the eggs. Let them come to room temperature before making your meringue. This step isn’t a must, but a bunch of small things can make a big difference in these cookies.
2. Clean all tools and bowls with white vinegar.
3. Even if you buy the the fine almond meal, you’ll still want to sift it. If you have a food processor run it through that a few times. The finer the better.
4. Prep all pans and piping bags before hand. If you need a template, you can find them online. I use a small cookie cutter and trace it on the parchment with a permanent marker. Then flip it over so the ink doesn’t bake onto the cookie.
- 140 grams (1.5 cups) Fine ground Almond Meal (flour)
- 100 grams (Three Egg Whites) of Egg Whites
- 90 grams (1/2 cup) White Granulated Sugar
- 130 grams (1 cup) Powdered Sugar
- 1 Tsp vanilla (optional)
- 1/4 Tsp Cream of Tartar
- 1/4 Tsp salt
- 2 sticks unsalted butter
- 1/4 Tsp salt
- 2 Cups powdered sugar
- 1 Tbsp vanilla
- 1 Tbsp milk or cream
- Lemon or Raspberry (great filling)
Step 1 - Dry Ingredients
After measuring your ingredients sift powdered sugar and almond flour into clean bowl.
Step 2 - Meringue
Add room temperature egg whites to clean mixing bowl. I have read that metal bowls are best but I used a glass bowl and didn’t have any problems. Start the egg whites on low and slowly increase to high speed. When they get foamy add salt and cream of tartar (this is to stabilize the eggs). Continue on high speed until it forms soft peaks. At this time, add sugar slowly. Beat until they hit stiff peaks. This means the meringue stands on its own. Add food coloring at this point. The cookies will bake a few shades lighter than the batter.
Step 3 - Macaronage
Fold in dry ingredients. I like to do this in three sections. Do not over mix the batter. You don’t want to get rid of all the air you just whipped in. Once all the dry ingredients have been added press the batter in the side of the bowl until it is lava like consistency. When you can make a figure “8” with the batter you’re ready to put it in the piping bag.
Step 4 - Piping and Baking
Fill the circles on your parchment paper. This makes sure you have the same size cookies to sandwich together. After piping, you’ll want to tap the the sheet to release as many air bubbles as possible. I like to do this on all four sides. Pop any bubbles on the surface and tap again. You need to let these sit for at least an hour, this allows the batter to form a crust. You don’t want to bake them until you can touch the side of the cookie and it doesn’t stick to your finger. If there is humidity in the air you may want to wait a little longer. If there is no crust on the cookie, they won’t form feet. The cookies will still taste great, it just won’t have that iconic look. Bake at 300 degrees for 12-17 mins depending on oven. If you have an internal thermostat, use it. Try to keep the oven door closed. Let cookies cool for about an hour.
Step 5 - Filling
To make delicious buttercream, start by creaming butter and powdered sugar together. I like to add my vanilla and cream in to help keep the sugar from flying out. When fully mixed and creamy add to piping bag. Gently peel all the Macaron cookies off the parchment paper. Flip over half the cookies and pipe buttercream on the cookies! Sandwich the top cookie on and enjoy!
These cookies are so delicious and delicate. The precision is worth it. Macarons are a chewy cookie with a crisp shell. They are a rich addition to any party!