DIY: Perfect Pink Macarons

kgallagher
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By: Caroline Drake 


French Macarons are such beautiful cookies, and can make a huge impression. Macarons, however, can also be so expensive for just one little cookie!  With a little practice, you can make your own for a fraction of the cost of buying them!  They are a perfect parting gift at a wedding, or a beautiful centerpiece at a bridal shower.   


 


French Macarons

(adapted from Les Petis Macarons book)

*This recipe is great for sea level, if you are over 4,500 ft, then you may have to adjust the recipe.

You will need: Kitchen scale, stand mixer, sifter, food processer

Ingredients for 30 1 1/2 inch macarons:  



1 1/4 packed cups (165 grams) almond flour 

Pinch of fine sea salt 

3/4 packed cup (165 grams) confectioners' sugar 

1/4 cup water (57 grams) 

3/4 cup (150 grams) granulated sugar 

1/2 teaspoon (3 grams) cream of tartar 

1/2 cup (115 grams) aged egg whites (*place egg whites in bowl, loosely cover with plastic wrap overnight in fridge) 

4 drops gel or 6 drops food coloring (optional) 




 


Step One 


Preheat oven to 200 degrees F.  Measure and pulse almond flour, salt, and confectioner's sugar in the bowl of a food processor 4 times for 4 seconds each time.  Next, sift the same ingredients onto some wax paper.  This will help the macaron have a nice smooth top.   


 


Step Two


Place egg whites, cream of tartar, and salt in a stand mixer with a wire whisk attachment.  Begin to whisk the egg whites on medium speed until soft peaks form.


 


Step Three


Meanwhile, heat the granulated sugar and 1/4 cup (57 grams) of water in a small saucepan over medium-high heat and cook without stirring until the sugar reaches a soft ball stage 235 degrees F. 


 


Step Four 


Once the sugar water mixture has reached the soft ball stage immediately pour it slowly down the side of the mixer bowl into the egg whites, at a medium speed.  




Step Five


Continue whisking until the meringue forms medium peaks and is lukewarm and glossy, about 4 minutes.  Be sure not to over mix, as it causes cracking later. 



 


Step Six 


Fold the meringue into the dry ingredients until you reach the unique macaronage stage. When the ingredients almost seem incorporated, add the food coloring if you wish to use it. 


 


Step Seven 


Fold the components just enough, but not too much or the macarons will crack.  Once the ingredients are combined, lift some of the mixture about 1 inch above the bowl with the spatula.  If it retains a three-dimensional shape, fold it again.  When folded just enough, the mixture should fall right back into the bowl, with no stiffness, in one continuous, lava-like drip.  



 


Step Eight 


Pipe the macarons using a piping bag, and a 1/2 inch (2A) tip.  Pipe them into 1 1/2 inch circles onto a silicon or parchment lined baking sheet.



 


Step Nine 


Once the macarons are piped, slam the baking sheet down to remove excess air (slam 6 times from 6 inches above the table).   


Bake the macarons for 15 minutes (until the skin forms at 200 degrees F), and then raise the temperature of the oven to 350 degrees for an additional 10-11 minutes, until the macarons just come off the baking sheet when you lift them from both ends (the centers will have risen, and will not have any dark indentations).  If the macarons darken too quickly, place a wooden spoon in the door of the oven to prop it slightly open. 


 



Step Ten


Place on a cooling rack, and cool completely before filling.




 


Step Eleven


Place the macarons out by two half shells roughly the same size and shape. 


 


Step Twelve 


Pipe your favorite filling (simple buttercream shown here) in the center of the flat side of the cookie.  Don't pipe the frosting all the way to the outer edge, stop just before so it won't flow over the edge.



 


Step Thirteen


Place the top of the cookie over the filling, then give it a little half twist.  Allow the filling to set.


 


Place them out in boxes for your guests to bring home as favors.  Macarons freeze well, so you can wrap them in plastic, and freeze the shells.  Certain fillings freeze well too, so it's possible to make the complete cookies far in advance.  These beauties will make a big statement.  

 
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Last Updated: January 16, 2014 at 5:50 pm
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