This is my second attempt in making french macarons. I’ve been pretty obsess with these pretty little cookies for some time now. The pictures all across show this perfect little colorful cookies with some kind of filling in the middle. My first attempt to make these cookies ending with the cookies collapsing. There are several possible reasons as to why my cookies collapse; one is I might have over mixed. During my first attempt, I also didn’t use a sifter for my almond flour and sugar.
For my second attempt, I decided to follow Entertaining With Beth’s video, Beth’s Foolproof French Macaron Recipe.
3 Egg Whites
¼ cup white sugar (50 g)
2 cups confectioners sugar (200 g)
1 cup almond flour (120 g) (SEE NOTE BELOW)
pinch of salt
¼ tsp cream of tartar (2 ml) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work)
*For the egg whites, I just used the carton of egg whites from Walmart.
One of the first steps is to use a sifter with your almond flour and sugar. The almond flour will definitely have some almond bits left over in the sifter. I just saved those for later.
I noticed when mixing the egg whites, definitely give it enough time to get those peaks she talks about in the video. Around 8-10 minutes. For my cookies, I added red food coloring and raspberry extract to the egg whites. Looking back at it, I should have added more food coloring. She was right in the video when she said the coloring will fade if there isn’t enough.
Next is another tricky part (really the whole thing is tricky), adding the sugar and flour to the egg whites. This is the part where you could over mix it. This step is more folding than mixing.
The piping part was one of the messier parts. I’m not an expert on piping as you can see from the pictures above. I felt like my mixture was a bit watery and so would spread out on the trays and so some of them combined into a mega cookie.
** IMPORTANT PART!!!*** As stated in the video, after you are done piping you should let these trays sit for 30 minutes. It really does help in the long run.
After baking for 20 minutes, even with their odd shapes, the cookies came out (feet and all!) Now the first time I did these, they came out like this and then flatten when cooling. Though this time they stayed just like this. A word of warning, the tops on these are extremely fragile.
For the middle, I decided to go with a chocolate ganache instead of the buttercream she made in the video. The ganache came out pretty runny so that was extremely messy to pipe into the macarons.
Even though the ganache was extremely runny when piping, after popping the macaroons into the refrigerator for a few hours helped harden the ganache.