Easy Macaron Recipe
Have you attempted a baking recipe and ended up with a giant mess that didn’t look quite like the picture on the internet did? Well you’re not alone. I can guarantee that many bloggers have to attempt their recipes a few times to get the quantities and techniques just right. So if you’re ever discouraged, just remember that there are several factors to play when you’re baking. Whether it’s your oven or you forgot to add just one ingredient—you should never let it stop you from trying again.
When I tried to make these French Macarons the first time, I forgot to sift the flower and powdered sugar so my cookies turned out to be lumpy and cracked. The second time I attempted it, I made the cookies WAY too big and didn’t make the long enough, causing the bottom to stick to the pan and shell to fall off. I was so determined at this point that I attempted it a third time, and this time, it was perfect.
This just goes to show that if you are in any way discouraged and think that the bloggers just magically perfect every recipe that they attempt—keep in mind that what they post is always the final and best version. So now I present you with my French Macaron recipe—the one that actually worked.
1 cup almond flour
2 cups powdered sugar
Pinch of Salt
3 room temperature eggs
Food coloring (optional)
¼ cup sugar
Make sure your eggs are at room temperature, the first time I tried the recipe I didn’t do that, and it didn’t quite work out well.
Sift your almond flour and powdered sugar into a mixing bowl, and mix them together. Set the mixture aside.
Separate your eggs whites from the yolks and beat them until they are fluffy and white, and add in a pinch of salt. Add the ¼ cup of sugar and beat the eggs until they achieve stiff peaks. Add in a dash of the food coloring of your choice and mix it in.
Fold in the egg whites gradually into the almond flour/powdered sugar mixture. Ensure your mixture gets rid of any clumps, and this is crucial to achieve the smooth texture the macaron has.
Add your mixture into a piping bag, and pipe one inch mounds onto parchment paper.
Preheat your oven to 300 degrees F.
Let your mounds sit out for about half an hour before you set them into the oven.
Bake each tray separately for 20 minutes. This step is going to depend on your oven, but I found that about 20 minutes in one of the ovens I tried it in was enough, but it took longer to bake in another weaker oven.
Let your macarons cool down before you pipe on the buttercream.
½ cup unsalted softened butter
1 cup powdered sugar
½ teaspoon vanilla
1 teaspoon milk
Mix your butter with the sugar, vanilla, and milk.
Add it to a piping bag and spread it on the cooled macarons.
Voila! There you have it! Macarons are so expensive on their own, and plus you can impress all your friends with your ~fancy baking skills.~
I can't believe that my brother is already taller than me--where did time go? This winter break we are enjoying some snow and cozy vibes, and I'm excited to start the new year with more delicious recipes!