Warning! This is a long post!
They are crispy on the outside and in the inside , it is very chewy and delcious. Macarons are a very tricky cookie to master. But don't run away in fright! We've got you covered and have the best ever macaron recipe all thanks to Sally. This recipe is adopted from her blog Sallys Baking Addiction. Anyways, most people fail making macarons at first try. But these are the ultimate fool proof macarons.
These are our tips for making the best macarons
1. Make sure that your almond meal and powdered sugar are fine. Blend them together in the food processor or sift them together. Blending them makes them much finer though.
2. Don't over beat, Don't under beat.
When you are whipping up your meringue, don't over beat the meringue. It can cause to hollow macarons shells which is something you defintely do not want. Underbeating the meringue can cause to a very loose macaron batter and a very loose macaron batter won't make a good macaron shell. So whip up the egg whites "just" until stiff peaks. No more, no less.
3. Never under mix, Never over mix
Okay, when macronaging, ( mixing the meringue with the powdered suagr and almond meal) don't over mix the batter, if you over mix the batter, it can cause to very loose batter and the macarons won't hold its shape. the top can also crack and many things could go wrong. Don't under mix. if you under mix, the batter will be too thick and it can have air pockets and also go wrong.
4. Dropping the tray. After you pip your macarons, Banng the tray on the counter. This make any big air bubbles opo and give you a very smooth finish.
5. Age properly.
Aging the macarons means to let them sit and form a nice skin on top. If you touch the macaons and nothing sticks to your finger, then they are ready! Make sure not to age for too long but age for too less. If you don't age for the proper amount of time, then they can have lop sided feet, crackes or no feet. SO check your macarons after 40 minutes and if still sticking to your hands then rest for 20 more minutes.
Ingredients:
200g of powdered sugar
100g of almond meal
40g of granulated sugar
120grams of egg whites (about 3 egg whites)
1/8 tsp salt
Directions:
1. Blend or sift the powdered sugar and almond meal together.
2. Whip up the egg whites the salt and beat on medium speed for 1 minutes. Switch to high speed and beat for 2 minutes. Add the sugar and carfullly mix together with a rubber spatula
3. Add in the almond meal and powdered sugar and mix together. At first, it would look a little doughy, but as you mix, it will resemble a thickish batter. A way to test if your batter is ready, is to do the figure 8 method. You try to draw a figure 8 with your batter and once you can the batter is ready.
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