Last Summer Hoorah!

Hey bakers,

A moment of silence for the last time Haley and I bake for the summer of 2016…

Tonight we are reflecting back on our journey of perfecting the macaron; and boy have we learned a lot. There has been success and there has been PLENTY of failure. However, having a friend in the kitchen baking by your side, it makes the experience so much more memorable.

As our last hoorah, we of course baked once more! (Okay, we will definitely be seeing each other again in a couple of days, and then Haley will be leaving me… 😦 so for now we will call this our last baking Hoorah!) 

So are you ready for our last summer recipe!?! Here we go!!

Here are our Vanilla and White Chocolate Macarons!!


Equipment:

  • Kitchen Aid mixer (with whisk attachment)
  • 2 silicon baking mats or parchment paper
  • 2 cookie sheets
  • kitchen scale
  • sifter
  • spatula
  • mixing bowls
  • piping bags & 3/4″ circle tip

Ingredients: 

  • 260g almond flour (Bob’s Redmill)
  • 250g confectioners sugar
  • 6 egg whites
  • 210g granulated sugar
  • 2 tsp vanilla extract
  • 1  1/2 tsp meringue powder (we use this because it is SO HUMID here in FL! It isn’t entirely necessary)
  1. First things first, we did not age our egg whites. We separated them and let them sit out for about 45 minutes.
  2. While the egg whites sit, sift the powdered sugar and the almond flour separately. Mix them together, then sift the mixture once more.
  3. 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 it in. Continue beating egg whites on high speed. Beat until hard peaks form. A good tip to see if its done is to flip the bowl upside down. (Hopefully your meringue doesn’t fall out!!) 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).
  4. Now we fold in the dry ingredients! Add a little bit at a time so folding is not overwhelming. It took us about 155 folds. It is important when you first start, to count your folds so you get an idea of how long it should take. Do not under-fold in fear of over-folding!!! The batter may be thick at first, continue folding. Once it runs nicely enough to set, do not fold it anymore. You should be good to go! 
  5. Put the batter into a ready piping bag with 3/4″ tip. Pipe 1.5″ circles onto the silicon mats or parchment paper. Let the batter rest for 30-45 minutes. Feet will begin at this stage.
  6. Now is the time to make that yummy filling! See below. 
  7. Set the oven…we found it best to not turn the oven on until the batter is done resting. You don’t want the oven to be too hot!! This time we set the oven to 300 degrees Fahrenheit. Once the shells are in the oven, set the timer for 15 minutes. If you have 2 trays in one oven it may be best to leave them in for a couple more minutes. 
  8. Remove the baking sheets from the oven. DO NOT REMOVE THE SHELLS FROM THE TRAYS RIGHT AWAY! RESIST THE TEMPTATION!! We like to gently pull the mats/paper off of the tray to let them cool down completely.
  9. Now the best part… Find their soul mates!! Give that macaron shell its perfect half! Ours came out so well we had no mismatches left! Just one little guy because we ended up with an odd number? I don’t know how that happened though… We had an even number… So it seems we have a thief amongst us.
  10. Fill a piping bag, with the same tip used for the shell batter. Pipe the ganache onto one of the halves and behold your macaron!

IMG_3945.JPG

**these are vanilla but we colored them pink for fun!… We aren’t entirely sure why the tips would not go down…we are still amateurs.

White Chocolate Ganache: 

  • 17 oz white chocolate chips
  • 1 cup heavy cream
  • 2 tbsp unsalted butter

Put the cream in a small saucepan, and bring it to a boil. Pour the cream over the chocolate in a medium bowl in 3 parts. Stir with a wooden spoon to combine. Gradually add in small pieces of the butter until it is blended and smooth. Cover the bowl with plastic wrap and place in the fridge for 1 hour.

FullSizeRender 3


We are so happy with how these ones came out. Although they are not perfect yet, they were still a huge success! The shells were a big deal for us; even a bit harder than we would have liked, still the feet/bottoms were better than we’ve ever had before!

We hope you have success with this recipe as well!

Happy baking,

Sarah and Haley

 

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