I finally mustered up enough courage to attempt to slaughter my macaron monster. I’ve heard and seen so many failed attempts that got me a little intimidated by this delicate crunchy chewy little cookie. I have to say, I’m still not a big fan of macaron. The taste somehow doesn’t appeal much to me, and yes.. that applies to the really expensive branded macarons too. But I’m a big fan of salted caramel… So this combi is a win for me. :p I’m really glad and ultra excited that my macs grew feet on my first attempt! I also used a printable macaron template from HERE I may attempt to make another batch and cross my fingers that it’ll turn out well. For recipe on my Lazy Caramel Sauce click HERE.
Ingredients for basic macaron cookies
- 100g icing sugar
- 110g ground almonds
- 2 medium egg whites
- Small pinch salt
- 55g castor sugar
Sieve salt, icing sugar, and ground almond together TWICE.
Beat egg whites until very soft peaks.
Gradually add in castor sugar.
Continue beating until stiff peaks formed.
When u turn the mixing bowl over, the whites will not fall out.
Fold in your dry ingredients. About 50 folds.
You know your batter is ready when you…lift your batter up, it falls back in and in 20 to 30 secs starts to bind back into the rest of it.
Lined baking sheet with template below.
This is what I do to stop batter from flowing out when i fill them in the bag.
Fill piping bag with a 1cm wide tip…
Pipe on baking paper. I hold it vertically at 90 degree, pipe, push down, and lift.
Then tap tray on counter top 3 times each side to smooth batter and remove art bubbles.
Let it sit at room temp for at least 1 hour, or until the shells doesn’t stick to your fingers when you touch it. Mine sat for 2 hours.
Bake at 180C for 10-12 mins.
It’s ready when it can be lifted from baking paper quite easily without any batter sticking on it.
Leave to cool for 5 mins, then transfer to wire rack to cool completely.
Spoon about 1/2 tsp chilled salted caramel sauce on the cooled shells and chill.