Macarons Made Easy(ish)

("Macarons" by Berengere Abraham)

Yesterday, the post brought in the first cookbook I have ever purchased for myself. This lovely jewel has such great ideas for macarons that I cannot wait for it to be October again in order to really enjoy them. While, of course they can be enjoyed year round, I prefer them as autumn approaches.

What I don't love so much? The very complicated recipes for them that you will find all over the internet and, sometimes, in books.

Macarons have long since had a history of being difficult, at best, to make. I don't find this to be true. However, I do believe they require a great deal of patience and a touch of creativity. They aren't something a novice would probably enjoy making but, if you fancy yourself a pro, or just enjoy a challenge, then they are perfect for you.

Here is my own step-by-step guide to fool-proof French macarons.


The basic recipe:

1/4 cup of finely ground almonds*
1 1/4 cups powdered sugar
3 egg whites
pinch of salt
1/4 cup sugar
Filling of your choice
Pastry bag or a large Zip-Lock bag
large round tip
parchment paper
an old oven mit

*If you are allergic to almonds, or simply do not like the taste, using them is not essential. However, realize, you will no longer be making "French macarons" but, instead, meringue shells.


Directions:

1. In medium sized bowl, with an electric mixer attached with a whisk, beat egg whites and pinch of salt on medium speed, until foamy. Slowly add in the sugar and crank the speed up to high. Continue to beat mixture until white, glossy peaks form in the bowl. This could take a while. If you're using a hand mixer, don't get discouraged easily. 
2. Preheat oven to 350 degrees.
3. Fold powdered sugar into the egg mixture.
4. Line a cookie sheet with parchment paper. Set aside.
5. Fit the pastry bag or Zip-Lock bag with a large round tip. Spoon meringue mixture into the bag. Pipe small rounds onto the parchment paper and place remaining mixture into the fridge. Allow the meringues to "dry" for at least 20 minutes. The longer it can "dry", the better.
6. Once you have allowed the meringues to "dry" (you should be able to touch them without leaving a fingerprint), put them into the oven. Be VERY careful not the shut the door all the way. Keep it ajar using an old oven mitt, preventing it from closing all the way. Allow to bake for about 12-15 minutes. You'll know they're done when the tops of them look glossy and dry.
7. Remove them from the oven and allow them to cool. They cool quite fast so, about 5 minutes is all you really need. Very carefully peel them from the parchment paper and place them, flat side down, on a plate until you're ready to assemble them, sandwiching your favorite filling (be it a ganache, frosting or jam) between two of the meringues.

Flavoring the mixture is extremely easy, too! Make the macarons according to the above directions and, after you fold the powdered sugar into the egg mixture, add your favorite exact or about a teaspoon of your favorite spice or dry ingredient. Coloring them with food dyes can also be done in this step.

Enjoy!

 (All photography belongs to me!)