I’ve always been fascinated by macarons. In fact, I’ve always been fascinated by most french desserts. More specifically though, I’ve always thought it would be really cool to make homemade macarons. One, it’s super impressive, which goes along with two, they’re really hard to make. And three, they’re so darn cute! This isn’t one of those recipes unfortunately that seems difficult but isn’t, I’d say these are pretty difficult.
In fact, these were my second try, in one day. I’ve made macarons 4 times now. The first time they failed, the second time I succeeded but it took me all day long and they still didn’t even look very round, the third time was right before these and they stuck to the sheets and didn’t rise as much as they should have, and the fourth time I succeeded! Well, mostly…
These were pretty, round, nicely domed, had their signature crinkly “feet”, and didn’t stick to the sheets! Actually, they did just a tad, but it wasn’t too bad. I stuck the parchment in the freezer (with the macaron shells) for about 10 minutes and for some reason that causes them to peel right off. The one reason I say I mostly succeeded and not totally succeeded is because the macaron shells were kind of hollowed out, which is apparently not what you want. I thought they still tasted fine but it causes the texture to be a bit off, which I can understand.
It all has to do with the egg whites. There is a special sweet spot that you need to find in which the egg whites are perfectly beaten. I beat the egg whites without the sugar until they’re very foamy. Then, I gradually pour in the sugar and beat on medium-high speed until the mixture is glossy and forms nearly stiff peaks. The beater should come out of the mixture without anything falling off of it, but if the mixture falls down a teeny bit then that is perfect. You don’t want too stiff peaks because that will cause the hollowed shells I explained. All in all this is a good recipe and you shouldn’t have much trouble if you at least get to stiff peaks.
Recipe adapted from Allrecipes.com