|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!|
- 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