You never forget the first time you take all your courage and decide to bake macarons for the first time, just like that! In your tiny little kitchen without even calculating how many hours your egg whites have been inside and outside of your fridge!
By the way, have you ever wondered why in most of the supermarkets they keep the eggs at room temperature but as soon as you get back home you put them in the fridge? So, which one is the right way to store them?
In this modern times everybody knows how the “perfect macaron” should look so we don’t wanna bore you talking about their little feet and that they shouldn’t get crinkles, it is pretty obvious already, is it not?
Let’s just skip that and toast about the fact they are much easier to get right than you think!
Basic Macarons
While cooking…
Listen to: Guns n’ Roses – It’s so easy
Drink: Prosecco – just enjoy this white wine while waiting for the macarons to sit
Ingredients:
- 1 cup almond flour
- 1 cup confectioners sugar
- 2 egg whites
- a pinch of salt
- 1/4 cup sugar
Preparation:
- Sift the confectioners sugar and mix it with the almond flour. You can also sift the almond flour if you have the right tool, since it won’t pass through the common fine sifters. Anyway it’s not mandatory!
- Whip the egg whites with the salt, until very fluffy. The salt helps with the process
- Gradually add the sugar to the egg whites, and keep whipping until the mixture is glossy
- Add the almond flour and with a spoon or spatula mix it slowly just until they are blended, don’t mix too much or the soft texture will deflate
- Now put your mixture in a piping bag with a big round tip and pipe it in small circles on a baking tray with baking paper. I had problems keeping them all of the same size, so for the second batch I drew circles on a piece of paper and put that under the baking paper, to have a reference. Keep in mind they will get a little larger
- Tap your baking tray 3-4 times on the counter to remove invisible air bubbles, trust us they ARE there!!
- Let them sit for 20 minutes without touching them. In the meanwhile preheat your oven at 320° F (160° C) and drink your wine
- After 20 minutes touch a macaron with your finger: they should have developed a sort of film on top and NOT stick to your finger. If they stick, they are not ready yet so wait 10 minutes more
- Bake at 320° F (160° C) for 7-8 minutes, then open your oven for 30 seconds to get the steam out
- Bake them for another 7-8 minutes. Check them 2 minutes before the end to make sure they are not getting brown
Now for the final touches:
- Calories: 27 per shell, 54 per macaron plus what you put inside it
- Fridge: keeps good for 2-3 days
- Freezable: nope
- Next day: they are actually better the day after, because the shells get moist from the filling you choose and absorb a bit of flavour too
- Cold: good but they’re better at room temperature
- Hot: just no!
- Re-heating: no please no.
The Metal Pan 