Mini Macarons

These were made out of the same batch, but split into two colors after mixing. They were about half the size of my usual macarons and they baked a lot better that way. I did not do anything anything different during the baking phase, did not decrease the time or lower the temperature. This makes me wonder if I should simply increase the time for the regular sized macarons. Very often they come out stuck to the paper even after I let them cool. These little ones turned out perfect. I filled them with white chocolate ganache.

Another try at GREEN TEA Macarons. These are made the same way as previous, but I bought the green tea at a Chinese market and ground it finely. Then I filled the macarons with just a slice of strawberry. This way it stayed mildly sweet and complimented the green tea taste.

I tried to put candied sugar into and onto one mac. Not a good idea. The hardness of the candy did not go well with the delicate cookie.

Shopping list for making macarons

Making macarons isn't difficult, but it has to be precise. And sometimes they can be a little finicky, so trial and error is key. Also, KNOW YOUR OVEN. The correct temperature is essential as is timing. Here is a collection of tools and ingredients I use for the basic macaron. (Food coloring and flavors are added to the basic recipe). SIFTER (not pictured). OVERN THERMOMETER (not pictured).

I use a regular Zip-loc bag for piping. I do not have a special sized nozzle or a store-bought piping bag, though I hear that nozzle nr 7 is best to use.

The scale is essential. I found that measuring by weight gives me the best mixture rather than measuring by cups. Any kitchen scale will do.

I grind my sugar using the bullet. The Bullet is also handy with making fillings.

I do not have a KitchenAid mixer. The hand mixer that I do have overwhips the egg whites so I just use a regular glass bowl and a hand-powered mixer. :) After all, the nuns who made the first macarons in the 1400s could not plug an electric KitchenAid anywhere near their kitchen.

And finally, the baking sheet. I like the double sheet or one with aluminum, but any should do as long as the over temperature is monitored. INGREDIENTS: These are the basic ingredients that I use:

Almond flour. I have ground my own (organic) almonds once before and the macarons turned out just fine. As long as the flour is not too moist and sifted very well it will work. And this also works with grinding pistachios.

Confectioner's sugar. I have read that the confectioner's sugar is best by itself, but it is nearly impossible to find it without starch. I am still searching.

EGGS and egg protein powder is what I like to use. After I age 4 egg whites I still like to add a little bit of the protein powder. It seems to make the egg whites' protein bind better.

Failed Macarons

So these are my first tries at making macarons. The pink ones did not have enough sugar, the brown chocolate behaved more like a cookie (and I will explain why in another post) and the green ones were underbaked.

Gift Macarons

These were made as a gift. Yellow are lemon and aqua are strawberry. Yes, strawberry :)

Raspberry Macarons

Raspberry macs with Strawberry ganache.

Green Tea Macarons

Green Tea macarons with lemon filling.

Green Tea macaron with a raspberry as a filling.