Macarons have got to be the obvious winners of most adorable looking cookies, no? I love messing around in the kitchen but macarons have always been one of those recipes I just couldn’t get to turn out right. One of my best attempts I shared here. They turned out tasty and they had the macaron feet, but they also were a bit lumpy and most of them cracked during baking. I felt pretty doomed to forever be a macaron failure.
For a few months now Elsie and I had been looking forward to visiting Colorado Springs to visit Rachel. We dragged Katie along. And we met up with Holly, who traveled all the way from Canada. We all hadn’t seen Holly in, I think a little over two years (basically since Elsie’s wedding). It was set to be a pretty epic girls weekend. I also made plans to get Holly to teach me her macaron making secrets. She starting making and selling lots and lots of macarons this year at local farmer’s markets. We also recruited Rachel’s youngest, Ruby, to give us a hand in the kitchen. Holly was also gracious enough to share her recipe and tips here on the blog. You ready?
275 grams finely ground almonds
360 grams icing sugar
1 cup egg whites (from about 7 eggs) aged at room temperature for 6 hours
3/4 cup granulated sugar
pinch salt
Wilton food colour gel (optional)
Your favourite jam for filling, or lemon curd, dulce de leche, egg-less cookie dough, etc.
5. Pipe your macarons onto a cookie sheet lined with parchment paper or a silicone baking mat. You can make a template using 2″ circles, 1″ apart, to make them uniform. Use a #8 tip when piping.
7. Preheat your oven to 300 degrees F for convect ovens. (325*F for non-convect) and once they have rested, bake one pan at a time for 13 minutes (give or take a minute, depending on your oven). After the first 6 minutes, open the oven door just for a few seconds to allow steam out.
Credits// Author: Emma Chapman and Holly Neufeld, Photos by: Emma Chapman
Can you use food coloring instead of Wilton Food Coloring gel?
I would love to have your holy newsletters.
I would love to have your holy newsletters.
These look great! I never knew that the egg whites should sit in the fridge for a while before you use them!
Macaron feet??!?
How many macarons does this make?
Mmmm I love homemade macaroons and always wanted to try my own! Thanks for sharing a super simple way of making them! 🙂
Lulu xx
http://luluslittlewonderland.blogspot.com
Would coconut sugar work as a replacement for regular sugar? Trying to lower the glycemic index.
Thank you so much for sharing this! I am definitely giving these a try!
I have been lucky enough to taste Holly’s macarons and they are amazing! I was at the farmers market buying them nearly every week!
Look so delicious! I can never seem to get this recipe to work right for me!
x
lkewolves.blogspot.com
This is SO comprehensive! Thank you!
These are filled with an egg-less cookie dough. I posted the recipe for it in reply to Stacey’s comment above. 🙂
Alternate measurements:
2 1/2 cups ground almonds
2 3/4 cup icing sugar.
This is not as accurate as weighing the ingredients, though. I find more consistent results when measuring in grams.
These are filled with an egg-less cookie dough! Recipe: 1/2 cup butter, 1/4 cup brown sugar, 1 cup icing sugar, 1/3 cup flour (use coconut flour if you need to keep things Gluten-Free), 1/4 tsp salt, 1 tbsp milk, 1 tsp vanilla, 1/2 cup mini chocolate chips (or other chopped chocolate).
“Lava-like consistency.” lol.
molten rock isn’t exactly among my frames of reference.
BUT thanks so much for the MOST thorough macaron lesson ever. I’ve spent countless hours failing at these puppies.
they look yummyyyy!! <3 xxx
Best,
Katty
http://fb.com/WorldsFashion
It’s cookie dough without eggs in it so that it’s safe for consumption. You can google eggless cookies dough and it’ll give you tons of recipes for different types of cookie dough without egg in it.
What are these filled with? It looks yummy.
They look perfect, so delicious!
www.beblacknblue.blogspot.co.uk
www.beblacknblue.blogspot.co.uk