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My First Attempt at French Macarons is where food blogger Simply LaKita shares the process of making these cookies for the first time.
French Macarons are these delicate sweet meringue cookies that are made using a few simple ingredients that you would think would be simple, Right?…Wrong! These cookies are a process and if you make one tiny mistake, such as over-mixing, then you ruin the whole batch.
I have never tried to make these cookies ever, but when a reader suggested that I give the recipe a try…I could not resist the challenge. This is my first time ever making them and I will share my experience with you.
Oh, by the way, stay tuned because Friday (the next post) I will break down what I did or did not do.
My First Attempt at French Macarons Ingredients:
- 2 egg whites, at room temperature
- 5 tbsp. granulated sugar
- ½ c. almond meal
- 1 c. confectioners sugar
- Couple drops of food coloring
In the bowl of an electric mixer with the whisk fitting, beat the egg whites over medium-high speed until they begin to froth. Add sugar, 1 tbsp. at a time, incorporating well after each addition. Continue beating until eggs whites are glossy and stiff peaks form. Stir in a couple drops of food coloring if you would like some color. Remove the bowl from the mixer.
In a separate bowl, whisk together the remaining ingredients until well blended. Add half of the dry mixture to the egg whites, and fold gently from the outside in using a rubber spatula, until all ingredients are well combined. Repeat with the other half of the dry mixture.
Test the consistency of the batter by scooping up some of it with the spatula and letting it fall back into the bowl. If it falls heavily in chunks (or not at all), you will need to press some of the air out: with the rubber spatula, begin scraping from the outside in, and then press down on the center with the flat of the spatula (you can also press the batter against the side of the bowl). After repeating 5 times, test the batter consistency again. It should resemble magma, slowly dripping off the spatula back into the bowl and easily absorbing back into the batter at the bottom. If still too thick, press the air out a few more times being careful not to over mix.
Pour batter into a pastry or gallon-sized Ziplock bag (fit the pastry bag with a piping tip first). If using a Ziplock bag, snip ¼″ from one corner, twist up the loose end, and pipe onto a parchment paper-lined baking sheet so that the macarons are about 1″ to 1-½″ in diameter and about an inch apart. You can stencil circles on the back of the parchment paper in advance if it helps you make more consistently sized macarons. When all the batter is piped out, firmly rap (bang) the baking sheet on the counter a few times, then let rest for about 15 to 30 minutes, until a shell/skin forms. Meanwhile, preheat the oven to 300º.
After the macarons have rested, bake in the oven for about 12-13 minutes, keeping an eye on the tops to ensure they don’t brown. Remove from oven, lift parchment paper with macarons onto a wire rack and let cool completely before filling.
**FOR RASPBERRY BUTTERCREAM…Mix together the following.
¼ cup salted butter
¾ cup powdered sugar
1 cup fresh raspberries, worked through a sieve to extract 3 Tablespoons of juice
This is the end result…certainly room to improve, but considering it was my first time ever making these I was surprised at how they turned out. I definitely have to make some small tweaks here and there to make them better and the way they are supposed to be but, they still were yummy and did not last a full 24 hours in my house.