Hello sweet friends,
This afternoon, the kids and I made heart shaped macaroons. If you have ever tried to bake macaroons at home, you know how finicky they can be. If you under whip, over whip, have cold egg whites, humidity in the kitchen, or don’t sift your ingredients, you are totally doomed. However, in all of our experience making macarons over the years, we have learned that there is one ingredient you must NEVER FORGET when baking these fussy and fancy French cookies…
A sense of humor. 😐
Listen, sometimes you have to “lighten up not tighten up,” and when baking macarons you have to keep things light. When the kids and I made these macaroons today, the first batch was flat, the second batch had cracked shells, and the third had “feet” that spread out to the sides. In the end, it’s whats on the inside that counts most, so we gussied these babies up with sprinkles and….. ta-daaa! A victory as far as we were concerned.
As we all maneuver through this crazy time in history, don’t forget to let go and lighten things up from time-to-time. Sometimes life can be hard, that is just the way the cookie crumbles, you guys. However you are one tough cookie, and a good laugh or embracing imperfection can make those difficult times a little sweeter in the end.
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! 🙂
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