Macarons (5 variations)

I’ve always known all the technical steps in making macarons but this was my first time actually making them! I decided that I would share my experience with all of you guys at the since macarons are on the rise in popularity lately too! Honestly though, I’ve never been a huge fan of macrons because they are much too sweet for my taste but lil’ bun loves them and her birthday was coming up so I gave in and made a batch with her.

I didn’t think that the actual process of making the macarons were all too difficult because they were all steps that I’ve done a million times before when I bake other goodies but it was just one of those insanely tedious desserts to make…at least for lil’ old impatient me. Which is why, I decided that this is probably also going to be the last time I’m ever going to make macarons…well, unless someone decides to prep all the ingredients for me and I just need to do the assembling of them that is.

Plus, since I don’t appreciate macarons the same way as those who do like eating them, I didn’t feel much love towards making them which is one of the most important things to have when you’re baking! Especially if it’s something a technical as this! Which is why not all our macarons ended up being the same size or perfectly round but…the taste is what matters and that aspect worked out fabulously. But I’m no negative nancy so here’s what both me and lil’ bun liked and disliked about the macaron making process

Pros and cons of Macarons

Pros:

• getting to drop the sheet pan before baking them to create the macaron footing
• getting to hunt for each cookie’s “soul mate” because we didn’t end up piping them all perfectly equal
• surprisingly….all of our macarons turned out pretty nicely and none of them were cracked or oddly shaped
• the taste ooooo….we were coco for the chocolate coconut oneeeee
• mix and matchable because there’s so many variations to choose from and even more if you include types of filling!

Cons:

• hands down…the sifting process…I mean this step alone took us a good 20 minutes.
• trying to pipe them all into perfectly equal sized and round circles…but you can get a macaron stencil sheet or make your own for this process which can be helpful

So, as you can see there are more pros than cons and perhaps they aren’t too bad of an idea once in a blue moon especially if you’re looking to impress someone special (: What are your favorite macaron flavors and have you made them before? If so, any tips and tricks?

Ingredients (makes 23-25):

Basic
2 cups powdered sugar
1 cup almond flour or almond meal (blend up blanched almonds to make your own)3 egg whites (must be at room temperature)
3 tablespoons granulated sugar
1/8 teaspoons cream of tartar
food colouring to add colour

Chocolate: Basic recipe + 3 tablespoons cocoa powder
Matcha: Basic recipe + 1 tablespoon matcha powder
Snickerdoodle: Basic recipe + 2 teaspoon cinnamon

Chocolate coconut
1 1/2 cups powdered sugar
2/3 cup almond flour or almond meal (blend up blanched almonds to make your own)3 egg whites (must be at room temperature)
1 tablespoon cocoa powder
1 cup unsweetened coconut flakes
3 tablespoons granulated sugar
1/8 teaspoons cream of tartar

Ganache filling:

4oz chocolate (it’s up to you what type you choose to use, but we used dark)
1/2 cup heavy cream
2 tablespoons unsalted butter

On to the baking

1. Make your almond flour by blending up your almonds in a blender or food processor if you don’t have almond flour already

2. Place your almond flour, icing sugar, and cocoa powder/matcha powder/cinnamon/coconut flakes into your blender/food processor and blend until it looks like a powder. Then, sift everything through a sieve. If there are larger pieces left over in the sieve, re-process them until they are fine enough. Set aside.

3. Make a meringue by beating your egg whites in a large bowl

4. Add 1/4 of the dry almond mixture into your meringue

5. Gently fold your almond mixture into the meringue with a rubber spatula until the dry ingredients were just combined

6. Continue to do this with the remaining 3/4 of the dry almond mixture. Your batter should look like cake batter and have no traces of egg white visible.

7. Transfer your mixture into a pastry bag and pipe out 1 1/4″ circles about 1″ apart onto two lined baking sheets (23 – 25 circles on each). Pick up your baking sheet and drop it on your table a few times to help create the macaron “foot.” Let the macarons rest at room temperature for 30 minutes until the tops are dry to touch before you bake them. If you’re making the chocolate coconut version, feel free to sprinkle a few coconut flakes on top if you like.

8. While you’re waiting for the macarons to be ready to bake, create your ganache filling. Heat the cream in a saucepan over medium heat until it begins to boil Then turn down the heat to low and stir in the chocolate. Let the mixture sit for 1 – 2 minutes until the chocolate melts down. Stir in the butter until you get a smooth consistency. Let the mixture rest in the fridge until you’re ready to use it.

9. Bake your macarons in the oven at 350F for 6 minutes before rotating the baking sheet to cook the other side for another 6 minutes.

10. Match your macaron cookies to another one that is similar in size and shape

11. Transfer your ganache into a piping bag. Then pipe your filling along the outside of the macaron and swirl it inwards before placing another cookie on top.

12. Munch!