- Cooking Time: 15
- Servings: 16
- Preparation Time: 60
BackstoryA month ago, I went to Singapore to see my beautiful girlfriend, and I saw wonderful looking French macaroons being sold everywhere. They looked fantastical, their bright colors and all, like something out of Dr. Seuss or a cartoon. So, as you might have guessed, I had to try one.
The Macarons were at a place called TWG Tea, and they had remarkable tea flavors unlike anything I could have ever imagined.
It was my first macaron, so I was surprised by the firm, crunchy outside juxtaposed with the wonderful, fluffy inside. I had an assortment of their flavors, and all of them were incredible.
The meringue confection sparked my curiosity, and made me want to learn how to make them myself. So that's what I did. This recipe is the first one that I used to make macarons. It's simple, and the result is a wonderful party for your mouth. My first batch were a bit bland looking, though they tasted amazing. But you can make them any color you want. Just use a bit more food coloring than I did.
- 1 1/4 cups plus 1 teaspoon confectioner's sugar
- 1 cup (4 ounces) finely ground sliced, blanched almonds
- 6 tablespoons fresh egg whites (from about 3 extra-large eggs)
- Pinch of salt
- 1/4 cup granulated sugar
- To make the macarons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners' sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners' sugar mixture until completely incorporated.
- Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about 15 minutes.
- Bake, with the door of the oven slightly ajar, until the surface of the macarons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.
- To fill the macarons: Fill a pastry bag with the filling. Turn macarons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macarons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.