Macarons – Part 2

Just after I moved to the new place last year, I committed myself to successfully making a macaron. Since then I made one attempt. I failed – tasted OK but still failed. It wasn’t until this year that I got the time to try again.So, again, I try the Martha Stewart Recipe for Macaron’s from Martha Stewart’s Baking Handbook. I must have done something wrong last time to it was worth trying again. I usually have great success with Martha’s recipes!

Macarons Part 2

For this recipe I used:

1 1/4 Cups of Sifted Icing Sugar
4 Ounces of Ground Almonds
3 Large Egg Whites – Room Temperature
1 Pinch of Salt
1/2 Cup of Sugar
1/4 Teaspoon of Vanilla

I started by gathering all of the ingredients together. I lined 2 baking sheets with parchment and marked 12 circles on each sheet with icing sugar and a 2″ cookie cutter.

Macarons Part 2 -Marked Baking Sheets

In a large bowl I whisked together the ground almonds and sifted icing sugar.

Macarons Part 2 – Almonds & Icing Sugar

Next in my mixer, I added the egg whites and started whipping them I added the salt, then  I slowly added the sugar and continued to whip until the mixture had what I thought were medium stiff peaks.

Macarons Part 2- Whipping the Eggs Whites and Sugar

After the egg whites had been whipped, I added the 1/2 of  the almond mixture and folded it in.

Macarons Part 2 -The first Almond Addition

After the almond flour had been just mixed in I added the vanilla.

Macarons Part 2 -Adding the Vanilla

Then it was time to add the rest of the almond mixture and fold it in. Once folded in I firmly tapped the bowl on the counter to release any air.

Macarons Part 2 -Final Almond Addition

At this point I noticed the mixture was much too liquid. There was nothing else to do but continue!

Macarons Part 2 -Ready for the Pastry Bag?

I loaded up the pastry bag. The clip at the end held the liquid mixture back.

Macarons Part 2 -Ready to be Piped

As carefully as I could, I piped the mixture on the sheets.

Macarons Part 2 -Trying to keep in the Lines

I baked the macaron’s in a 300˚ F oven for 20 minutes, turning the pans in the oven to ensure an even bake.

As you can see these macaron’s did not turn out, but I did get the “Pied” or foot! This in itself was a success.

Macarons Part 2 -Baked with Feet!

I was the proud recipient of cracks too! Time to try another recipe.

Macarons Part 2 -Wrong but Tasty!

Baker’s Notes:

  • with this recipe I think the egg whites should have been beaten into very stiff peaks
  • I have since found out that it is very hard to over beat egg whites and sugar
  • it’s possible that humidity is a big factor in making macaron’s – I have no proof, but I do live within 200 meters of the water

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