I have wanted to make Macarons, or French Macaroons for as long as I can remember, but I’ve always been too nervous to try it. There are not many things that I’ve shy-ed away from making, especially in the baking department, but these brightly colored cookies are one of them. I decided to bite the bullet and try it out. What could be bad? I thought. Well, well, well these cookies aren’t exactly as difficult as I thought they’d be but they aren’t exactly simple either. I had more than a few broken cookie shells, some stuck to the baking mat, some broke when frosting but in the end it was totally worth it. You know, broken cookies taste just as fabulous as unbroken cookies… and thats a fact!
If there’s one thing to know before beginning French macarons at home, it’s this: these cookies are not simple. Impossible? Absolutely not. Requiring BOTH patience and practice? Yes. Now I know why they’re so expensive in bakeries and restaurants. Not trying to intimidate you, but perfecting macarons takes practice and I’m still on the journey to the perfect cookie. The base ingredients for my French macaron cookies are raw almonds, confectioners’ sugar, granulated sugar and room temperature egg whites. The filling can be anything from buttercream frosting to caramel to curd and ganache. I used a fresh strawberry buttercream in mine, because it’s strawberry season here in Florida, and the berries are ever so sweet. If you’d like, add a bit of food coloring to the batter to make them a nice bright color.
Like I said above, these cookies take practice and lots of it. Be sure to read through all of the recipe instructions before you begin so you know the what, when, where, and why’s of the recipe. My first time I probably broke more cookies than I actually finished up with, and that is totally normal. They might not be as pretty, but they do taste the time. The saying, “practice makes perfect”, holds true to these brightly colored confections, but they’re a fun little cookie to perfect.
3 egg whites
1/4 cup white sugar
1 3/4 cup confectioners’ sugar
1 cup finely ground almonds
*Recipe from Elle at AllRecipes.com