So waaaaaay back in 2013, I made a post about being lazy and inventing a cookie called the BritMac: Experience the BritMac
Since then, I made a video about making macarons for a friend who lived out of town and was unhappy with all the descriptions in macaron cooking books (for some reason, the description “make the batter flow like lava” doesn’t help people who have NEVER SEEN LAVA!!).
Unfortunately, that video had some problems being uploaded. So I decided to work on a new one…which took me forever to put together.
But here it is! A video macaron lesson! (Or at least the shells)
Just as note: I put the instructions in the video for a single batch but I am making a double batch. The single batch calls for two egg whites instead of four egg whites.
And here’s the recipe for the plain shell:
Ingredients
- 3/4 ground almonds (almond flour)
- 1 cup confectioner’s sugar
- 2 large egg whites
- 1/4 cup refined sugar
- yellow food coloring/lemon extract
Directions
- Sift the almonds and confectioner’s sugar together. Set aside
- Place the eggs in a large bowl and whip until holding soft peaks. Gradually beat in the refined sugar to make a firm, glossy meringue. Beat in the lemon extract and food coloring.
- Fold the almond mixture into the meringue mixture, one-third at a time. When all dry ingredients are incorporated, continue to cut and fold until the batter “flows like lava”
- Pour the batter into a pastry bag and pipe small circles onto parchment lined baking sheets
- Let sit approximately half an hour. Preheat oven to 325 degrees F (I use convection bake to avoid turning the sheets half way)
- Tap the baking sheets firmly on the work surface to remove air bubbles
- Bake 13 minutes (turn half way through if no convection setting is available for the oven)
- Cool for 10 minutes before removing from baking sheet
If I’m feeling non-lazy, I’ll make ganache or pudding to fill it with. But when I’m lazy (which, let’s face it…is 90% of the time), I use store bought icing. Sometimes I mix the icing with something (like lemon curd to make a citrus macaron , culinary lavender to make a floral macaron, or blackberry jam to make a delicious jammy dodger). Also, when I make a pistachio or hazelnut shell, chocolate icing or Nutella works wonders.
Here’s a few picture of my macaron experiments over the years:
Let me know if you have some macaron flavor ideas!
Note: I scheduled this post to take place on my brother’s birthday. Happy birthday to him and I miss you everyday!