This is a perfect recipe for Macarons; I have made them several times and each time i get perfect round mounds with no cracks and cute little "feet". I have, however, made a slight adjustment on the sugar level and have also been able to add flavorings to make different varieties.
Weighing the ingredients is key. Ive found that you MUST weigh the almond flour & powdered sugar. Its not, however, that crucial to weigh the egg whites (i never have. my thought process was, umm if i'm short 3-4 grams am i reaaally gonna try and get 3 grams from another egg? Meh!) 3 egg whites will do the trick :)
It is also not crucial to add a total of 50 grams of regular sugar to the eggs while youre beating them. This is where I have tested many different weights, and for me and my friends/family, 35 GRAMS is PLENTY sweet enough. Seriously! it already has 200 g powdered sugar! By decreasing the amount of sugar to 35 g only, the almond flavor shines a LOT brighter. Trust me.
To make chocolate macaroons: sift in one tablespoon of cocoa powder into the almond flour & p. sugar. Easy peasy. Stir in a small amount of Brown Gel food coloring into the egg whites.
To make coffee macaroons (my fav!): sift one teaspoon of instant espresso powder (you know, the one with the green cap!) into the almond flour & p. sugar. Brown food coloring into the egg whites.
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This is a perfect recipe for Macarons; I have made them several times and each time i get...