I might have mentioned once or twice that our second daughter loves to bake. It’s truly her happy place. She’s got a lot to learn and is realizing that it’s not too bad to get help and guidance. Along the way, she’s had some pretty great creations…and some learning experiences. The latest attempt (and quite successful I might add) is French macarons.
Mostly because I love the things and they are so expensive. So, I bought her some things she needed (silicon baking mats with macaron templates and almond flour) and we got to work. A long time blog friend shared a recipe and coached us through them, too. I’ve heard that macarons are extremely finicky and often take a few attempts before they are even edible.
Good thing confidence is on her side!
She even suggested this be “macarons and mommy and me Monday.” I told her I’d keep her!
Some things we learned along the way (aka non-pro tips).
You must use a kitchen scale for macarons.
Eggs need to be fresh cracked.
Add more food coloring than you think if you want robust color. We were even using a gel, but the egg whites, well, they lighten things up.
Sift the almond flour and powdered sugar. Somehow they end up wet and clumpy and it makes it hard to fold it into the medium stiff egg whites and sugar. So, we had some lumps.
Don’t, I repeat don’t, overfill the piping bag. I mean, you can, but you will squeeze macarons out of the top and the bottom of the bag simultaneously. It gets your hands pretty sticky.
Don’t toss them when they aren’t perfect. In fact, I found them to be more forgiving then I thought they would be. We banged them to remove bubbles, but the lumps stayed and didn’t taste bad. They also rounded out a bit more than our piping skills allowed for.
We sat and watched them to make sure they didn’t burn and were super impressed when we spotted feet on some of them. We felt like this might be an indicator that they were going to turn out alright.
She gave them a thumbs up!
When taking them off the silicon mat, wait for them to cool. Also, use a spatula and really get under them, unless you want half of the macaron cookie to stay on the silicon. This isn’t the worst thing. It just means you get to eat more of the cookies, which have a very merengue-like taste to them.
Then it’s time to fill them. We used raspberry jam for simplicity.
They weren’t the prettiest macarons I’ve ever seen, but we were pretty proud that they came out, had flavor and were quite tasty. I mean, they were gone in two days and only two of our four kids like them. So yeah, we are calling them a delicious win!
New time we’ll have to get a picture together enjoying the fruits of our work. Because there will definitely be a next time.
What did you do this week?
GET IN THE PICTURE WITH YOUR KIDS! Who cares what you look like? Cares how you appear? Who cares what you are wearing? JUST DO IT! Come share your picture on the Facebook thread or use #MommyAndMeMonday!
It’s time again for Mommy and Me Monday. Pop out from behind that camera and capture yourself in action with your kids. Check out the inaugural Mommy and Me Monday for more information. Need another reason to participate in Mommy and Me Monday? Read my post about why I blog with words from a friend’s husband.
- 125 g almond flour
- 150 g powdered sugar
- 100 g egg white
- 1 teaspoon vanilla
- 100 g granulated sugar
Blend the almond flour and powdered sugar in blender. Leave to dry. (If you don't leave it to dry, it will be clumpy like ours). Be prepared to sift this later.
Whip the egg whites on medium speed until frothy.
Slowly add granulated sugar to frothy eggs. Beat until medium stuff peaks form.
Add in coloring and vanilla.
Sift the almond flour and powdered sugar.
Fold the almond flour and powdered sugar mixture into the egg whites in two additions.
Your mixture should be glossy and smooth and sort of like ribbons.
Smack the tray on the counter to remove any air bubbles.
Leave the cookies out a room temperature for 30-45 minutes until a skin forms.
Bake for 15-18 minutes at 275F. Watch closely and adjust cooking time as needed.
These are ideally made on a non-humid day.
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Serving Size:1 macaron
Amount Per Serving: Calories: 70Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 7mgCarbohydrates: 11gFiber: 1gSugar: 10gProtein: 2g