Happy February everyone. Today, I’m excited and ready to showcase my first attempt at macarons.
Raise your hand if the thought of making macarons secretly terrifies you! We’ve all been there, my friends. You are not alone! I am here to ensure that, while there are so many variables to consider (weather, your oven, over mixing), macarons are absolutely worth it! These little bite-sized treats would make a perfect Valentine’s dessert. You can decorate, flavor, and color them however you like. My only suggestion is to use gel colors rather than liquid, so you don’t outweigh the liquid/dry ingredient ratio.
Have you ever tried to make macarons? I’d love to hear how it went–successes and failures!
Raspberry Lemon Macarons
Troubleshooting Guide: How To Cook That
Adapted by: Smashcakes
- 4 large egg whites (140g)
- 1/3 cup caster sugar
- 1 tablespoon raspberry puree (optional)
- gel colouring (optional)
- 1 1/2 cups powdered sugar
- 1 cup almond meal
- a small pinch of salt
- Take 2 sheets of baking paper and trace 3/4-inch circles, 1-inch apart.
- Place the egg whites and caster sugar into the bowl of your kitchen mixer, and whisk on high for approximately 5 minutes. The mixture should be stiff and dry. Add the raspberry and gel coloring, and mix for another 30 seconds.
- While this is mixing, double sift the remaining ingredients in a separate bowl.
- Fold the almond mixture into the egg whites. This should take no more than 50 folds.
- Pipe the mixture onto the baking paper. Tap the tray on your counter to release any air bubbles. If you’re using sprinkles to decorate, add them to the macarons now.
- Heat your oven to 300 degrees (150 C). Leave the macarons on the counter while the oven preheats. This gives the macarons time to dry out before going in the oven.
- Cook for 20 minutes. You should be able to move the macarons around on the tray when cooked.
- Cool on cooling trays. Once cooled, sandwich with lemon curd or another filling of your choice.