I made these macarons for my doctor. She has been taking care of my well being for the past 6 years and she is such a kind and gentle lady and I am going to miss her. I hope I am able to find someone like her when I am in San Francisco. Since this might be my last visit to see her before our move, I decided to make her an Orange Scented Cake , Oatmeal Raisin Cranberry Cookies and these Macarons.
I’ve made macarons many times but they don’t usually turn out all perfect. The first tray will usually have cracks on top and some of the macarons will have no feet. It really puzzles me as the second tray will usually turns out perfect. I normally bake one tray at a time rather than putting two trays in at one go even though my oven is big enough for it as I wanted them to have an even heating. I just filled them up with some melted dark chocolate to cut down on it sweetness. This is a repeat recipe from here but I am just going to repost it again.
Recipe source: Tartelette
3 egg whites (about 90 grm)
40 grm granulated sugar
200 grm powdered sugar
110 grm almond meal
1. For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.
2. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not over beat your meringue or it will be too dry.
3. Combine the almonds, powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Pass through a sieve. Add them to the meringue, give it a quick fold to break some of the air and then fold carefully until you obtain a batter that flows like magma or a thick ribbon.
4. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
5. Fill a pastry bag fitted with a plain tip (I used Wilton tip 12) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets.
6. Preheat the oven to 300F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15-20 minutes, depending on their size. Let cool completely before sandwich it with your favorite fillings.