If you thought it was hard to make macarons I promise it really is not regardless of what people may say! If fact it is so simple! Really! Below I have posted the link to the directions I used but I will also provide a simple and short set of directions which I followed!
Recipe said it makes about 40 shells but mines made 22 (11 sandwiches)
Recipe:
3/4 cup almond meal
1 cup confectioners' sugar
2 large egg whites
3 tbsp sugar
-Preheat oven to 300 F.
-Place almond meal and confectioners' sugar in a food processor to make mixture finer. Process for about 30 seconds or longer if you would like but you really dont need to.
- Place egg whites and sugar in a mixer. If you would like to make the macarons a color add the food coloring now.Only use a drop or 2 of food coloring or it will add too much liquid. Gel food coloring is better if you have. Use the whisk and beat egg whites and sugar until it is firm and can form a peak without falling. I actually followed the instructions on this and it worked well. Put the mixer on speed 4 for 3 minutes, then speed 7 for 3 minutes and then speed 8 for 2 minutes.
- Pour the almond mixture into the egg mixture. At this time also put in food coloring if you would like to make the macarons a color.
- Do not use a mixer to mix the batter. Use a spatula or spoon and fold the batter. I folded it about 35 times because that is what my directions said but I think it may have been a few too many. Fold it until the mixture is fully mixed, It will be slightly runny.
- Put the mixture into a piping bag. The directions said to use a tip but I just used a normal piping bag and cut off the corner and used it without a tip, You could use a ziplock also.
- Pipe a circle as big or as small as you want onto a lined cookie sheet (use parchment paper). I made my macarons probably the size of one and a half quarters.
- Bang the cookie sheet on the counter about 2 times and then rotate it and do it again on all four sides (this get the air bubbles out)
- Put in the oven and bake for 15 minutes. I rotated them half way through. When they are done they should nicely peel off the parchment paper.
Filling:
You can really use ANY filling you want!
In the above picture I used 4 different fillings. The green ones have a chocolate mint filling, the brown ones have a coffee filling, the yellow is lemon and the pink is chocolate.
Chocolate Ganache:
8 oz chocolate
1/2 heavy cream
Heat the heavy cream in a pot. When the cream is heated add chocolate chips and stir. Allow the mixture to cool. When cooled place in mixer and use the whisk to make it thick and creamy! If it isn't creaming up enough and is still liquidy add more cream!
Mint Chocolate Ganache:
4 ounces chopped chocolate (chocolate chips)
1/4 cup heavy cream
2 tsp margarine
mint extract to taste
In a saucepan heat the cream. When the cream is steaming turn off the fire and add the chocolate and the margarine. Shake the pot a little to allow it to cover all the chocolate. Allow it to sit for a minute and then mix together. If needed turn fire on again and mix over a small fire to allow it to all melt. Add in the mint extract. When ganache is cooled place in mixer and use whisk to fluff it up. It will become thicker.
Lemon buttercream:
3 tbsp margarine
1 cup confectioners sugar
2 tsp heavy cream
1 tbsp lemon juice
1 tsp lemon zest
Whisk together in mixer until everything is combined and fluffed.
Coffee Buttercream
3 egg yolks
2 tbsp water
1 cup sugar
3 sticks margarine
2 tsp instant coffee
1 tsp hot water
Mix coffee and 1 tsp hot water together and set aside to cool.
Whip egg yolk in a mixer until they have doubled in size
In a saucepan mix 2 tbsp water and sugar together and heat until sugar is dissolved and has began bubbling. Remove from fire and add to the egg yolks. Whisk together until cool. When mixture is cool add margarine and whisk. Once all the margarine is mixed into the egg mixture add the coffee. If you would like it to be stronger add some extra coffee. Whisk until smooth and fluffy.
http://www.thetarttart.com/2013/05/almond-macarons-with-caramelized-white-chocolate-ganache/
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