My Mommy (yes at 24 years old I still call my mother “Mommy,” because I love her soooo much!) has been experimenting with macaron recipes and they taste fantastic. Each new flavor she starts creating makes my Daddy and I drool with anticipation. Have you ever gotten a massage, and it is so good that you shiver and get goosebumps because it is so good? These macarons do the same thing to my MOUTH for every bite. 😀
My Mommy is the hand model for this recipe and she originally got the recipe from the cookbook “Macarons & More” by Publications International. We have altered the recipe to create what we think is a better and authentic version. Here is a picture of the book if you are interested in reading it.
Yields: About 25 paired macarons
Ingredients for Cookies:
- 1 cup Powdered Sugar
- 1/2 cup Almond Flour
- 3 tablespoons Unsweetened Cocoa Powder
- 2 Egg Whites, room temperature
- 5 tablespoons Granulated Sugar
Ingredients for Filling:
Step 1: Add powdered sugar, almond flour and cocoa in a food processor. Pulse until it makes a fine powders, scraping the bowl occasionally.
Step 2: Sift into a medium sized bowl and discard of the large pieces.
*We used two sifters to make sure we caught all the large pieces.
These are the large pieces you want to discard.
It should look like a very fine powder.
Step 3: Beat the egg whites with an electric mixer on medium speed until foamy.
Step 4: Gradually add the granulated sugar, beating for 2-3 minutes on high until the mixture forms stiff, shiny peaks. You will have to scrape the bowl occasionally.
Step 5: Add half of the flour mixture and fold with a spatula, about 12-15 strokes. Always start by scraping your bowl and folding inwards.
Step 6: Add the remaining half of the flour mixture and fold until the batter is smooth and shiny.
*Be super careful not over-mix the batter. It should peak and quickly relax into the batter.
Step 7: Line 1 or 2 cooke sheets with parchment paper. Scoop batter into a piping bag. Pipe 1 inch circles (about the size of a quarter) about 2 inches apart onto the cookie sheets.
*Try not to form little peaks (like we did…opps) when piping otherwise they will not sit flat. To try and prevent this, when cookies are starting to harden, push in the peaks (we forgot to do this also…opps again).
Step 8: Rap the cookie sheets on a flat surface 3 times to remove air bubbles. Then turn the pan around and rap 3 more times.
*This cookie had an air bubble come out if you can see the indent in it.
Step 9: Let cookies harden anywhere from 15 minutes to an hour. You will know the cookies are ready when you touch the surface of the macaron and your finger does not stick to it.
*The more humid the environment, the more time you need the macarons to harden. I live in Florida so we have to wait an hour.
Step 10: Pre-heat oven to 325 degrees. Place the cookie trays in the center of the oven and bake for 10-13 minutes. The cookies will be done when they can easily slide on the parchment paper with a slight tap from your finger.
*Interesting note: The bubbly looking part from the risen cookie is called “the foot.”
Step 11: Cool cookies onto a cookie rack.
Step 12: When completely cool, pipe or spread nutella onto one cookie. Top with another cookie.
Step 13: Eat and Enjoy!
*Crunchy on the outside and gooey on the inside