Happy Father’s Day to all!! On Father’s Day Weekend I wanted to make lots of
projects. I wanted to make
cupcakes, cake pops and have my first try at French Macaroons. On Friday I found out that our family
wouldn’t be getting together this year to celebrate Father’s Day I thought it
would be ridiculous to do so much baking when there wouldn’t be enough people
to eat it all so I decided to do the Macaroons. I did my research and decided to make my own almond flour.
Let me tell you:
it was HARD WORK. My food
processor wouldn’t get the almonds small enough or dry enough so that they were
easy to sift. So I kind of gave up
on them. I sifted them once, but
then I wanted to do it again with the sugar and it was an impossible
mission. So I combined them thoroughly
and that was that.
Then came the egg whites. I’ve done meringue before with no problem whatsoever, but tonight, the eggs were against
me. The recipe I was following
called for 3 egg whites and 2 tbps of sugar. I ended up using 2 egg whites and ¼ cup of sugar and stiil
didn’t get the stiff peaks in the meringue that I needed.
Through the process, I deciced that I would bake the cookies
no matter what after I had invested so much time sifting and grinding and
beating, so I finally folded the eggs with the almond meal and powdered sugar,
put the mixture in a piping bag and let it sit on the counter for about 17
minutes. Then I put the tray in
the oven at 325º and let it bake for 18 minutes in the bottom tray and flipping
it halfway through.
After letting them cool for about 15 minutes I removed them
from the baking pan and filled them with Nutella (how can you go wrong with
Nutella). I wanted to do a
raspberry buttercream filling, but since it was already 12:30AM and I was tired…..
The end result was not bad. My macarrons had “feet”. Some were a little lopsided, the color faded a little and the tops were a bit bumpy I
guess from the rough almond flour that I put in, and I think some are bit
hollow :-(. However, this
was just my first try. I’m only
getting started. Of course I will
try again. Wish me luck for next
time.
Here are the links to the recipes I used as my guides:
