Perseverance is failing 19 times and succeeding the 20th.
– Julie Andrews
When I was four years old, my mom enrolled me in swimming lessons at the local YMCA. My class was made up of around ten children, and we were learning about floating and basic strokes (why yes, I remember this awful experience quite well). I remember the other kids being able to swim just enough to get around the pool, and as hard as I tried, my feet wouldn’t stay up to allow me to swim at all. In an attempt to fit in, I remember walking along the bottom of the shallow pool and moving my arms in strokes, as to look like I was swimming like everyone else. At the end of the class, my mom took me to the car, and I cried the whole way home. Cue the violin.
As much as I didn’t want to return to another class, my sweet mom encouraged me to try again. Needless to say the perseverance paid off, and soon enough I was a fish.
Missing the mark from time-to-time is just part of life. It doesn’t matter if you are four or eighty-four, it never feels good to fall short of expectations, and it’s never easy to push through a challenge and try again. Here’s the thing….
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As a parent, I want my children to learn that it’s okay to fail, but you have to get back up again and face the challenge. I would rather them learn how to handle defeat here in the kitchen first, so they are prepared when the inevitable opportunity to persevere arises in the “real world.”
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This week was the perfect opportunity to practice perseverance. The kids and I took on the challenge of baking homemade macarons, and the first batch was a total flop. It took a while to make the batter, so the idea of starting all over again was daunting. However, we didn’t give in… We cleaned off our supplies, took a break, and got back at it again. After tweaking our recipe just a bit, the second time around was a huge success. The macaroons were so delicious, and we now feel completely confident baking them again in the future. Score!
After baking our stellar second batch of macarons, I knew the kids wouldn’t walk away with some newfound philosophy on perseverance. They just loved how the macarons tasted. I can only hope however, that when my kids are older and something doesn’t go their way, they will have the confidence to know that if they don’t give up and keep on trying, things can turn out better than expected.
If you have ever wanted to take a shot at baking the holy grail of french patisserie, but have been a little intimidated, DON’T BE. Grab the kids, tie on your aprons and GO BAKE THOSE MACARONS! With this recipe along with our simple tips, you are going to be baking Pinterest-worthy macarons in no-time… And if the first batch is amiss, just give it one more try. I promise your perseverance will pay off!
*If you liked this recipe, you will love our macaroon recipes from a box, and you will fall in love with our macaron pop recipe!
How to make traditional Macaroons with a few simple ingredients.
https://www.piecrustandpixiedust.com
- 1 cup confectioner's sugar
- 2 egg whites
- 3/4 cup almond flour
- 1/4 cup granulated sugar
- food coloring
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Note: We used this macaron kit, and it made a huge difference. Game changer, y'all.
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Preheat oven to 300 degrees
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In a large bowl:
Sift 1 cup of confectioner's sugar into the bowl.
Sift 3/4 cup of almond flour into the same large bowl.
Gently whisk together and set aside.
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In the mixer:
Pour two room temperature egg whites into the mixer bowl.
Add 1/4 cup of granulated sugar (a little at a time).
Whisk on high until the mixture is the texture of shaving cream. You may want to switch to the paddle attachment if you aren't getting that glorious whippiness.
Add food coloring of your choice and whip until you have stiff peaks.
With a silicone or plastic spatula like this one, fold dry ingredients from your large bowl into the mixer with your "shaving cream" egg white mixture.
Continue to fold until the mixture slowly drips and sinks back into the bowl when lifted up with the spatula.
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Preparing for baking:
Pour the batter into piping bags (excellent bags and tips come with the kit). Pipe onto the silicon baking mat from the macaron kit.
Once placed in the circle macaron shapes, bang the pan on the counter to get rid of any air bubbles within the batter.
Bake for 15-18 minutes.
Let cool before transferring and filling. You can use any filling you wish. The kids around your kitchen are very helpful at coming up with creative filling ideas including whipped cream, ganache, Nutella, Marshmallow Puff and so much more. Don't forget your sprinkles! Macarooning shouldn't be taken too seriously, so HAVE FUN! 🙂
I love this recipe and your entire blog. Focusing on simple yet stunning recipes allows to share the experience with kids/family members. Your instagram account is also a great source of joy!
-from a Working mom of 4 @planb.guru (instagram)
Thank you so very much for your sweet comment!! Your feedback means so much!
I like how you mentioned that baking macarons with the kids over and over would be a great way to take a step into the holy grail of French patisserie. That is why I’ll surely jot this recipe down and practice it with my twins. I was planning to make a macaron tower for the upcoming holiday but it seems like I’m a little bit much of a novice to do something so grand. That is why I’ll just order a custom macaron tower and add a few bit of my own on the plate to emphasize the tower’s beauty. Thanks!
I love the idea of a macaron tower! I think ordering one and decorating it is a fun approach. Before you know it you will be building your own! Keep me posted.
I love this recipe and had it turn out perfectly every time I have tried it. I printed your recipe and went to share it with a friend. Thankfully I refound your website from my history because your name and website name isn’t on the recipe. Please consider adding your information to your recipes so you can get the credit for your wonderful works.
Hello Sebastian!
I am so happy to hear that the recipe has worked so well for you. Woohoo!! I also appreciate you sharing it with your friend. Makes my day.
I will edit my recipe to include our url. Thank you so much for the follow up and feedback. It means the world!
Sweet regards,
Emily
How many macarons can we make with the recipe?
Good morning!
This recipe will conservatively yield a dozen macarons. I would love to see photos!
XO,
Emily
ok thank you!
What recipe do you use for the macaroons frosting in the middle?
Hello Angelica!
We typically use a very simple white chocolate ganache, (as seen in these photos). Sometimes however, my kids use Nutella or marshmallow puff from the jar. Don’t tell the French!! We also have a breakfast macaron recipe on the blog that uses almond butter and fresh fruit. You can really use whatever sounds good to you!! Send pictures!
Which tip do you use (from the kit) to pipe the batter?
Hello Irina!
I like the Ateco 804 for piping the batter. Anything over than that could get a little messy and wild. Let me know how it goes! xoxo
-Emily
Hey Irina! I would love to know how your macarons turned out!! Send me photos if you can. xoxo
Can these be made ahead and if so how far in advance?
Hello Ana,
Thanks for your question! You can certainly make these in advance. I would suggest freezing them to maintain freshness, and let defrost at room temperature or in the refrigerator when ready to serve. I probably wouldn’t freeze macarons for more than a month due to how delicate their texture and flavors are. Good luck, Ana!
Can I use All Pourpose flour instead of Almond Flour?
Hello Carigan!
You can certainly try to use APF instead of almond flour, but they may not look or taste like traditional macarons. Instead you may end up with more of a Woopie Pie which is also AMAZING! Try and send pictures!! xx, Emily
How many in one batch? Need to know for a big party.
Hey there!
I would safely say 10-12 macarons (two shells per cookie of course). For a big party you may want to double the recipe to allow for plenty of macarons as well as a few “flops” along the way. Please send pics!! xoxo
This is the best macaron recipe I’ve used. I used blue diamond almond powder and blended it up to make it even finer. They turned out perfect and had smooth tops.
You truly made my day! I am so happy that my recipe works well for you. You can imagine how much trial and error goes into developing a recipe for macarons! Thank you. xoxo