After a failed attempt at making macarons last week, I told myself that I would never make them again…until I came across this recipe. It sounded too good to resist, so, yet again, I got out the mixer and whipped them up. I was extremely pleased with the way that these turned out, for they were much better than the ones that I made last week and suprisingly easier. I recommend them to anyone!
- 1 cup (100 grams) powdered sugar
- 1/2 cup (50 grams) almond meal/flour
- 1/4 cupe (20 grams) unsweetened Dutch-process cocoa powder, sifted
- 2 eggs (60 grams) egg whites, at room temperature
- 1/2 cup (40 grams) granulated sugar
Preheat oven to 310º. Line a baking sheet with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. (Setting the pastry bag in a glass while you fill the bag makes it easier to fill.)
Combine the powdered sugar, cocoa powder and almond meal. (Pulse in a blender or food processor to grind you almonds a bit finer.)
With an electric mixer, beat the egg whites until they’re foamy. While whipping, gradually beat in the granulated sugar and continue beating until egg whites are very stiff and firm, about 2 minutes. (To test to see if egg whites are ready, whip until the tip of the peak doesn’t fold over when you pull the beater out of the meringue.)
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.
Pipe the batter on the parchment-lined baking sheet in 1-inch circles (about 1 tablespoon each of batter), evenly spaced one-inch apart. (I print out a macaron template to put underneath my parchment to help pipe uniform macarons.)
Rap the baking sheet a few times firmly on the counter top to flatten the macarons. Leave out, uncovered for 15 minutes, then bake them for 15-20 minutes. Give the macarons a gentle little shake with the tip of your finger to see if they’re done. You want them set but not firm. It’s better to undercook them a little so they are a bit chewy and not crisp.
Let cool completely then remove from baking sheet.
Coconut Caramel Filling
- 3/4 cup shredded sweetened coconut
- 20 chewy caramels, unwrapped
- 1 tablespoon milk
- Dash of salt
Preheat oven to 300º. Spread coconut evenly on a parchment-lined rimmed baking sheet and toast 10 – 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Put the unwrapped caramels, milk and salt in a large microwave-safe bowl and cook on high for 1-2 minutes, stirring every 30 secons. When smooth, fold in toasted coconut with a spatula.
Using two teaspoons coated in cooking spray, drop a rounded teaspoon of filling on to a macaron shell and gently sandwich another shell on top. Don’t push to hard or the shell will crack.
Makes about 18 cookies
*Note: I used the gram measurements because that is what the recipe called for. I added the cup measurements based upon my estimation. Bottom line, use the gram measurements if you have a kitchen scale, but if you don’t, the cup measurements should be fine.