It was a quiet Saturday morning in Sur La Table, except for the whirring of a food processor and the clanking of the Kitchen Aid Stand Mixer as dozens of macarons were being prepared in the kitchen.
Connor and I signed up for our first baking class together, and we had such a great experience. We were lucky to be two of five members of the early morning Valentine’s Day-themed macaron-making class. Our chef for the day welcomed us and showed us a demonstration of exactly how to prepare our macarons, and then we were on our own to re-create the recipe.
The instruction was informational and thorough, and our chef was standing by in case we had any questions. We learned the proper way and order in which to mix our ingredients to create our macaron shells, how to properly pipe the macarons and how to make our own fillings — champagne buttercream and chocolate ganache with strawberry jam!
The macarons were absolutely delicious, and it was such a fun date for Connor and I! We loved trying something new together, and we are excited to try making them again on our own!
If you are interested in making your own macarons, combine these five simple ingredients to make 35 sandwich cookies, and fill them with your favorite type of filling!
- 4 oz of almond flour
- 7 oz of confectioners’ sugar
- 4 oz of egg whites, room temperature
- 1/8 tsp of cream of tartar
- 3 1/2 oz of granulated sugar
Preheat your oven to 300º.
Combine the almond flour and confectioners’ sugar until blended (either in a food processor or mixed in a large bowl). Sift the mixture and separate it into thirds.
Using a Kitchen Aid Stand Mixer, pour in your egg whites and add the cream of tartar directly in the middle to start making your meringue. On a medium speed, start to slowly add in your granulated sugar. Continue to whip until you reach a stiff peak. Note: If you are going to add food coloring into your mixture for your macarons, add it in between medium and stiff peak of the meringue.
Then, take a third of the flour mixture and fold it into the meringue mixture. Once it has been combined, pour in the rest of the flour mixture and continue to fold it into the meringue. Combine until it is glossy and the batter reaches the consistency of a brownie batter.
Pour your mixture into piping bags and pipe with a plain, round tip onto your baking sheet. These cookies should be about the size of the bottom of a shot glass. Be sure to keep your piping bag straight up, at 90º.
Let the macarons sit out for about 30 minutes or so, until a firm skin forms on them. To make sure they are ready to be baked, lightly graze the tops with your fingers. If there are no dents, they are ready!
Bake for about 16 minutes, rotating halfway through. Let sit and cool before removing from the pan and adding filling.