Finally, I can proudly say that after a lot of trials and using different recipes, we did it! We’ve made macarons and it’s easier than before, they developed lovely feet and were crunchy outside but very soft in the inside. We tried both ganache and confectioner’s frosting for filling…both tasted awesome!
Again, let me differentiate that this macaron is almond cookie as there is macaroon – made of coconut.
for the ganache
We always get excited when we see these cookies develop feet. It’s about the 5-minute mark when they appear and it means that I have to turn the tray – for them to be baked equally on each side.
For this batch I used the following recipe – the site I forgot to bookmark.
Ingredients for the macaron shells:
150g egg whites, aged
100g caster sugar (Superfine Bakers Sugar or Granulated Sugar)
180g almond meal
270g icing sugar (Confectioners’ Sugar or Powdered Sugar)
red food color (powder)
we got feet!
The photo above reminds me of one of the funniest quips I ever read.
“This guy found a bottle on the ocean, and he opened it and out popped a genie, and he gave him three wishes. The guy wished for a million dollars, and poof! there was a million dollars. Then he wished for a convertible, and poof! there was a convertible. And then, he wished he could be irresistible to all women… poof! he turned into a box of chocolates.”
with choco ganache and cream cheese filling
Ingredients for the chocolate ganache filling:
230 grams semisweet or bittersweet chocolate, cut into pieces
180 ml heavy whipping cream
30 grams unsalted butter
For the confectioner’s icing:
4 cups (460 grams) confectioners sugar (icing or powdered sugar), sifted
1 cup (226 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
4 tablespoons milk or light cream
For now, I’d just be teasing you with that – the ingredients. Tomorrow, I’d be posting the procedure on how these French cookies are made.