“What kind of macarons should we make?”… That’s always the question we ask when we are getting ready for the next batch. Since Haley and I are the most indecisive people in the world, we can’t ever make up our mind. We spend so much time brainstorming and searching the internet for the best flavors. Haley mentions fruit. I say strawberry. She finds cheesecake. We end up with strawberry cheesecake. This is of course no original flavor or recipe but through our trial and many errors, we tweaked it a bit and made it our own.
We are so excited to share this recipe with you, since this was our first real successful batch of macarons!! So here it is y’all!!
If you pipe the shells small you can get up to 60 shells (30 cookies)… if they all come out right. If you pipe them into 1.5″ circles it should yield about 48 shells (24 cookies)
- Kitchen Aid mixer (with whisk attachment)
- 2 silicon baking mats
- 2 cookie sheets
- kitchen scale
- mixing bowls
- piping bags & 3/4″ circle tip
- 138g almond flour (Bob’s Redmill brand)
- 125g powdered sugar
- 105g egg whites (3 or 4 large eggs) or meringue powder
- 105g granulated sugar
- 1 tsp vanilla extract
- pinch of salt
- gel food coloring
- First things first, we did not age our egg whites. We separated them and let them sit out for about 45 minutes.
- While the egg whites sit, sift the powdered sugar and the almond flour separately. Mix them together, then sift the mixture once more. We live in Florida so it is humid; therefore we added 1/2 tsp meringue powder to our dry mixture and later added the other 1/2 tsp to our meringue. This helps with the moisture.
- Beat egg whites on medium speed until frothy then slowly add granulated sugar 1 tbsp at a time. If you are using the powder meringue, now is the time to add in the second 1/2 of the tsp. Continue beating egg whites on high speed. Beat until hard peaks form. We read a good tip that if you flip the bowl upside down, it won’t spill out of the bowl. We didn’t believe it. Haley was hesitant to try it… but we tried it… and it worked!!!!! We do not stop the mixer until we think it is really done. It will take at least 8 minutes, usually 10 minutes. Finished meringue should look glossy and fluffy (Like marshmallow fluff). If you scoop it up and it easily comes off the whisk, it is not done.
- Once your meringue is done, slowly fold in the dry ingredients. If you are using food coloring add the desired amount in now. Gel or powder works best, liquid food colorings will only add more moisture. Fold until batter is completely mixed. A batter that is ready to be piped should flow slowly through the bowl but not run off the spatula. Our best description is slowly moving like lava. You do not want play dough. You do not want sticky mush.
- Put the batter into a ready piping bag with 3/4″ tip. Pipe 1.5″ circles onto the silicon mats. Let the batter rest for 30-45 minutes. This is when the “feet” of the macarons form. Skipping this resting step will cause the shells to be hollow, “feet-less”, and cracked. Set the oven now…we found it best to not turn the oven on until the batter is resting. You don’t want the oven to be too hot!! Set it to (convection setting) 285 degrees Fahrenheit. We found it best to leave them in at a lower temperature for a longer time. Once the shells are in the oven, set the timer for 13 minutes.
- Now is a good time to work on your filling! (recipe for our strawberry cream cheese filling below)
- Once the timer goes off, go and check on your macarons. In order to pull them out of the oven, the shells should have risen and look fluffy. Our go to comment is always “they look like little clouds of heaven”. Feel free to leave them in for an additional 3-4 minutes. ***Do not take them out of the oven until they are done baking. You can rotate the sheets or open to check them, but if you take them out before they are done, they will deflate. After that, they cannot go back in and rise again.
- DO NOT TOUCH THE MACARONS UNTIL THEY ARE COMPLETELY COOLED OFF. The sheet pans should have cooled off and the macarons should not be hot. We have made the mistake of taking them off too soon, which results in shells that do not come up and instead leave behind a gooey residue.
- Once they are cool, carefully remove your macarons from the silicon mats.
- This is our favorite part. You get to find the perfect soul-mate for each macaron shell. Pair each shell up perfectly.
- Fill your macarons with a small but decent sized amount of filling. You do not want the filling to ooze out of the sides.
Strawberry Cream Cheese Filling
- 8 oz. of softened cream cheese
- 3-4 tbsp of strawberry jam
To make, simply blend these two ingredients together. Flavor is to taste so feel free to add more or less of these two ingredients.***For all you creative people out there, you can create other flavors by simply switching out the flavor of your jam! From apricot to blackberry to strawberry rhubarb-truly be creative and have fun with flavors!
Sarah & Haley