After I got back from law school I searched for a recipe to make those delicious macaron cookies. I found this lovely blog. The author is French! So, obviously, when she wrote blog post tutorials on how to make the French macaron cookie, I'm going to believe everything she says because she is French.
I don't know if you know this, but French people invented food.
Well, a couple of weeks ago my mom told me she was going to make macaron cookies like Mike from Monsters Inc. for us to take on our trip to Disneyland. Did she consult me on the recipe? Or ask me to help? NO!
She used a Tasty video. Ugh. Let's be honest guys, you enjoy watching those videos, but nothing turns out like they say it's going to. They do weird things like bake a cookie for 40 minutes. Like, how does that sound good?
Well, I got over being offended and decided to make some cookies for her. I made a batch of green ones and then a batch of pink. My daughter wanted red, but I didn't add enough food coloring to make it red so they're pink. We're going to decorate them with polka dots and make them Minnie Mouse macarons.
A few tips to get you started.
1. Use a digital scale.
2. Leave your egg whites sitting out for at least 24 hours.
I know that might gross you out, but I assure you, you will be fine. Just do it.
3. Do not overbeat your egg whites.
When adding the sugar you want to beat them until they have a glossy shine like shaving cream. They hold their shape, but if you over beat them then your cookies will be hollow and not as good.
5. Finally, Tartelette uses an Ateco tip to make her cookies. I use Wilton's #12 size tip. A #10 works too, but I like #12 the best.
Okay, are you ready to make some French macaron cookies?
These delicious little French cookies are fun to make and so tasty! Recipe adapted from Tartelette.com
Ingredients:90 gr Egg whites
25-50 gr White Sugar
110 gr Almond Meal
200 gr Powdered Sugar
Directions:Allow your egg whites to age in a bowl on the counter, loosely covered for 24-48 hours.
In a large mixing bowl sift together almond meal and powdered sugar
In a stand mixer beat egg whites until they are a bubble bath consistency.
Slowly add in sugar while continuing to beat eggs until they become a shaving cream consistency.
Fold in almond meal/powdered sugar mixture with whichever food
Coloring you want to add. It should only take you a maximum of 50 strokes to mix in the almond mixture.
Fill a piping bag fitted with a Wilton’s #12 tip with the batter.
On a silicon mat, pipe out your cookies to about an inch and a half in diameter.
Let cookies sit for 30 minutes to an hour white you preheat the oven to 280 degrees Fahrenheit.
Bake for 18-20 minutes.
Remove from oven and let cool at least five minutes before removing them from the sheet.
After filling the cookies you can store them in the refrigerator. This will enhance their flavor.