With the help of Bakerella and Tartlette I can finally cross something else off my 30x30 list! I made French Marcarons. I have always wanted to make these super delicate and simple cookies, but they always seemed super hard and complicated. Now I know.. 4 ingredients and a little bit of patience and you have some very delicious treats.
You need 90g of aged egg whites, either 24 hours out loosely covered at room temperature or 3-5 days in the fridge. Whip these until they are foamy and gradually add in 25g of granulated sugar until you have a glossy meringue. Then in another bowl add 110g of ground almonds and 200 g powdered sugar and fold in your meringue. Fill a pastry bag with your batter and pipe small circles on a baking sheet ( you will need 2) lined with parchment or a silicone baking mat. Then let them sit out for 1 hour to harden your shells. I put a 1.5 inch circle out to help me make all the shells the same size.
Once your shells have rested for an hour they go into the oven at 300 for 18-20 mins.
Make sure to watch them towards the end I made some smaller shells the next day and they only needed 16-17 minutes. Hopefully once you pull them out you will find delicate crispy shells with beautiful feet and soft pillow like insides.
I whipped up a quick ganache and filled them.. then set to getting some egg whites aging for the next day to use up my last Meyer lemon for some mini macarons!Pin It