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
Wilton food colour gel (optional)
Your favourite jam for filling, or lemon curd, dulce de leche, egg-less cookie dough, etc.
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