RECIPE

Macaroons

Ready in 2 hours
Serves 8 people

Ingredients
Cookie
● 205 grams of powdered sugar
● 190 grams of almond flour
● 144 grams of egg white (split in two 72
gram portions)
● 190 grams of white (granulated) sugar
● 60 grams of water
Filling
● 1/2 cup butter
● 1/4 cup shortening (crisco) (you can
substitute with more butter)
● 3 cup powdered sugar
● 4 tbsp heavy cream (or 2 tbsp milk)
● 1/2 tsp vanilla extract
 down the side of the bowl and not
straight into the whisk. (if you pour it into
Instructions the whisk the sugar will fly onto the sides
of your bowl and it will be impossible to
1. Measure all your ingredients Add
remove!) looking rain drop).
powdered sugar and almond flour
together Use a food processor to get the 6. Whisk the egg white mixture combined
chunks out of the dry ingredients. I with sugar mixture on medium-high for
recommend to also use a sifter after 45 seconds. Once the mixture gets to a
blending. stiff peak and is very fluffy, add a tsp of
vanilla (or any flavor extracts)
2. Separate your 144 grams of egg white
into 2 portions (72 grams each). Add one 7. Now that you have your pasty mixture
portion of egg whites into powdered and fluffy meringue mixture, add them
sugar & almond flour mixture and mix together! Add a small portion (about a
with a spatula (if you want your cookie to cup) of fluffy meringue to your pasty
be a certain color, this is where you add mixture to get it started. Use the folding
it!). technique (if unsure what this is, click the
video link below picture above to see
3. In a separate bowl (I recommend using a
video) Use the “figure 8 method” to
stand mixer), add 2 tsp of lemon juice
confirm when your mixture is ready. The
onto a paper towel and clean the bowl
figure 8 method is when you are able to
well. (this gets rid of the fat residue left
make a ‘8’ with your batter without it
on the bowl, so your egg whites whip up).
breaking. (I recommend to stop mixing a
Add other 72 gram portion of egg whites
little before this because overmixing the
to this bowl.
batter is worse than undermixing)
4. In a small saucepan add your sugar and
8. Get a piping bag and add a large circular
water. Mix together with a spoon. Put on
or medium circular piping tip. (I strongly
medium-low heat. This mixture will be
recommend getting piping bags and tips)
ready once it gets to 244 degrees on a
(you can also use a Ziploc bag, but you
candy thermometer. If you don’t have a
will not get a perfect circular shape) Add
candy thermometer (like myself) get a
your batter into the piping bag. (Tip: put
bowl of cold water and add a little bit of
the piping bag with tip over a cup and
the sugar mixture to the cold water until
pour the batter into the cup)
it gets too a moldable consistency
(almost like a cartoon) 9. Pipe out your macarons onto a tray lined
with parchment paper. To ensure that all
5. Once the sugar & water mixture gets to
your cookies are the same size, use a
244 degrees or it gets to the raindrop
macaron silicon mat or use the counting
stage, slowly pour the mixture into the
method (count “1…2…3” when you pipe
egg whites (which should be whipped up
each shell to hopefully make all of them
to a stiff peak) Extra Note: Make sure to
have the same amount of batter)
begin pouring mixture as soon as it gets
to the raindrop stage! You do not want it
to be too thick. Also pour the mixture
10. Tap your tray on a counter 4-6 times, to 13. After the macaron shells are partially
remove any air bubbles. You can use a cooled, remove them carefully from the
toothpick to pop any that rise to the top if tray and match them up with parallel
you want. (this helps the macaron “feet” shells
to not spread outwards) Carefully slide
14. For frosting, beat butter and shortening
the parchment paper with the piped
together until mixture turns off-white.
macarons onto the counter to be able to
Then add your powdered sugar until fully
pipe the rest of your macarons. (if you
incorporated. Add your heavy cream and
have more than 2 trays you probably
extracts. Whip the mixture to let the
won’t have to do this) (this recipe uses 2.5
heavy cream fluffen your mixture. If you
trays)
want, mix frosting with a spatula to take
11. Let the macaron shells sit uncovered for away some of the air bubbles (this will
at least 30 minutes or until you can glide help you avoid air bubbles when Put
your finger lightly over the top without frosting in a ziploc/piping bag or frost
ruining it. (it may take a little longer to with a utensil.
dry if your batter is over-mixed)
15. Lastly fill your macaron shells with our
12. While macarons are drying, pre-heat bakery style buttercream or our soft
your oven to (convection) 300 degrees. carmel! The cookies are best when eaten
After your macarons are dried, put them 12-24 hours after filling because the
in the oven for 17 minutes. Let the
macarons sit on the tray for at least 5
minutes before removing. (I recommend
to slide the whole parchment paper sheet
onto the counter and let them cool a little
as well)