Directions: |
Directions:Preheat oven to 300F degrees
Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. TIP: #1 The egg whites should be room temperature. If you don't have enough time to let the eggs sit out, submerge them in warm water for 5 mins.
Whip until they form a peak that stands upright.
Then add the food coloring. TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be.
TIP#3 Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on :) You want a really fine powder mixture to create a smooth and pretty on top to your cookie.
Fold flour/sugar mixture into the egg white mixture. TIP#4 This is where all your hard work can really go wrong. Under mix and your macarons will be lumpy and cracked when the bake with no feet, over mix and your macarons will be flat and won't have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time. But again, it can be tricky, so it can take a few tries to get it right. Transfer batter to a pastry bag.
Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
TIP#5: Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
TIP#6 Let them sit out for 20-30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can't spread out in the oven, and are forced to rise up. That's what creates the feet!
Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
Meanwhile, heat the cream over a pot. Once it begins to boil, pour it over the chocolate chips in the bowl. Let the ingredients sit for a minute or two, and then whisk them. Refrigerate the ganache until it is the consistency of frosting. This can take a few hours, or you can refrigerate it over night.
Fill a pastry bag with the chocolate ganache. Pipe it between two macarons and sandwich them together. Enjoy! |
Personal
Notes: |
Personal
Notes: These are tricky cookies, so don't be discouraged if it doesn't work the first time. Even if they don't look beautiful, they will definitely taste delicious. Often the first day these cookies are made, they are a bit crunchy, but if you can wait a couple days, the problem resolves itself. In fact, these cookies are best after a couple days if you can wait that long!!
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This recipe for French Macarons is from