For a few years I have shied away from attempting macarons. They just seem so intimidating, don’t they? Yes. The answer is yes. I would still not claim that I am a master at making them, but I have come a long way from my first batch. There are TONS of macaron recipes out there so instead of recreating the wheel, I referenced two different recipes and used tips from both to get my third batch right. It took me three tries, but hopefully you will see this and not be so intimidated by making macarons. I am not saying I will be making these all the time, because I won’t, but I am no longer intimidated to make them. My goal is that you won’t be either.
This was my second batch. Fail.
They would not hold their shape. I over mixed. Most of the blogs I read said, folding the batter is key, they are not lying! This is so true. If you don’t know how to fold watch THISĀ video. Bonus, the music in the video is so soothing so it will help you relax. šĀ I CANNOT stress how important this step is!
Before making the macarons, I would recommend reading THIS BLOG POST entirely and also read the things I did and didn’t do below.
After two failed attempts, I tried a different recipe. And guess what?!?! They turned out perfectly! I used the ingredients from Martha Stewartās Recipe, but I followed the instructions (for the most part) fromĀ THIS RECIPE. The recipe also offers a free printable macaron template. I didnāt print the template off, because our printer is too high tech and I didnāt want to learn how to use it. š¬ So I used the lid of a spice jar and traced around the lid with a sharpie marker.
I used almond flour that was already granulated/fine, but I still added the almond flour and confectioners sugar to the food processor and turned it on high for about a minute to mix the two ingredients well. I tried sifting and my sifter broke. Maybe because I tried to put an insane amount of almond flour in it to go faster. Maybe. š¬ This is the brand of almond flour I used.
I didnāt use a scale. I used good olā measuring cups. Several blogs say to use a scale to get the ingredients exact, but mine turned out fine without using one. Well, the third batch did at least.
When piping the batter, do not pipe until the macaron touches the cutter edge. You want to leave about a 1/2 inch space. I used THISĀ piping tip. While I piped the macarons, I counted to two.
I did let the macarons sit on the cookie sheet for 30 minutes before popping them into the oven. Martha’s recipe does not instruct to do that, but I recommend you do. They had a more shiny top when I popped them into the oven. This was my third batch. See how they are holdingĀ their shape?
I used parchment paper and not a silicone mat. The macarons were easy to remove from the paper after they cooled. But let them cool completely! About 30 minutes.
I baked the macarons on 300 degrees for 15 minutes and not on 350. The taste of all three batches were perfect, it was the mixing part that got me both times.
I didnāt rotate the pan half way through the baking process. I placed them on the center rack and let them bake. I didnāt experience any cracking so why take the extra step when they didnāt crack the first two times?
While the macarons were baking, I made an easy vanilla butter cream filling. There are TONS of filling ideas. THIS POST has seven filling flavors if you need ideas.
Once the macarons were completely cool, I carefully removed them from the parchment paper, piped the filling, gently placed the top on, and decorated the tops.
I mixed pink luster dust & vodka to make the brush marks on the tops, then sprinkled the tops with THESE edible rose petals.
If you don’t have luster dust, you can use gel food coloring. Just mix a little bit with roughly a tsp of vodka. Ā The more gel food coloring and less vodka you use , the darker the color. A little goes a long way, so start with a dab and add a little more at a time until you achieve the color you want. To brush the color on, I used a regular paint brush.
And that’s a wrap! I hope you enjoyed this post! I won’t tell you that macarons are easy, because they are not. But the more you make them, the easier it gets. Practice makes perfect.
Until next time. Xo
