Like a majority of the country Delaware is in the middle of a frigid spell right now! As I write this it is 14 degrees and the forecast says it’s going to get colder as the week goes on. I’m sitting here wearing a silk camisole, a merino wool mock turtleneck, a long sleeve t-shirt and a cashmere pullover. Both sweaters are over 30 years old and have served me well. They are also the warmest things I own. I also am wearing fleece pants and wool socks. And still I am so cold!! I hate the cold weather! I grew up in Maine and lived several years in Minnesota and Wisconsin so I should be used to it but I’m not! Today my inclination was to huddle under a blanket with a book or watch some television. The Rose Parade was on so I opted for a little television and a warm blanket.
I can only seem to lay still for a short time so I decided I needed to get on my feet and get moving. Baking is considered an aerobic sport in my world and would get me moving enough to warm up. I wanted to bake something that is fun and Macarons fit the bill! I wasn’t really happy with my old chocolate macaron recipe. I decided today was the day to play around with a new recipe. I am really happy with how the new recipe turned out and I hope that you will like them as well.
If this is your first time making macarons please read this post with helpful tips. I also did a small video showing you how I mix them. In my opinion it is the process of mixing them (macaronage) that is the most crucial part of making macarons. Once you have the technique down you will be whipping them up at the drop of a hat!
I am posting this picture to show you what a 13 year old budding baker can do. I am so impressed and think you will be too! Great job Lindsay!!
- 90g Egg Whites
- 1/4tsp Salt
- 56g Granulated Sugar
- 65g Ground Almond Meal/Flour
- 156g Confectioner's Sugar
- 20g Cocoa Powder (I use Hershey's)
- Sift almond flour, cocoa and confectioners’ sugar into a bowl and then whisk them together until they are well mixed.
- Put egg whites, granulated sugar and salt into the bowl of your mixer. Start your mixer on medium (about 4 if using a KitchenAid) and beat for a few minutes. Gradually increase the speed to high and beat them until the meringue is stiff, glossy and almost dry.
- Next, add the dry ingredients to the meringue. Mix until incorporated. You don’t need to be too gentle at first. Once the ingredients are all moistened it is time to systematically fold or mix the batter to get the right consistency to pipe your macarons. If you watch my video, you will see that the motion to do this is to both fold and rub/smear the batter against the side of the bowl. Remember that macaronage (the French term for combining the ingredients) is about deflating the whites, so you don’t have to treat them gently. You want to knock the air out of them. Stir to deflate the egg whites until the batter is the consistency of lava and flows off your spatula. My video shows an example of the method I use to mix the batter.
- Pipe the batter onto either parchment paper or a silicone baking mat. I have the best success with cookie sheets that have very low sides, not sheet cake pans.
- Bake at 315 degrees for about 15 minutes.
- Check for to see if they are done by giving them a little wiggle with your finger. If the tops move easily, they are not done. You want them set but not firm. It’s better to be a little underdone than over done. Cool completely before removing them from the cookie sheet. All ovens are different. If you aren’t sure that your oven is accurate, you may want to check it with an oven thermometer.
- Peanut Butter Filling
- 195 g creamy peanut butter
- 55 g softened butter
- 115 g confectioner's sugar
- Beat peanut butter and butter for a few minutes until creamy. Add powdered sugar and beat until thoroughly mixed. Beat the buttercream on medium speed until it becomes light and fluffy (3-4 minutes)