This is batch #4 of my macaron trials. There are still things going wrong, such as a huge air pocket and not-so-pretty feet. Also the buttercream is in need of work. Once again, I’ll post the recipe when it actually comes out right. Also, if any of you have suggestions or tips please let me know. 🙂
Just piped batter. (Looks ok here I thought.)
Just out of the oven. (It’s too rounded here and the feet are almost non-existent.)
Big air pocket. (Not cooked long enough? Under-mixed?…)
Addition: Here is the recipe that I promised!
Lemon Macaron Shells (recipe adapted from BraveTart):
- 115 g almond flour
- 230 g powdered sugar (I still think it’s a little too sweet, so will probably work on the nut/sugar ratio)
- 144 g egg whites
- 30 g sugar
- 1/2 tsp salt
- zest of 1 lemon
- 12 drops of yellow food coloring
Sift almond flour and powdered sugar. Set aside.
In a clean stainless steel bowl, beat egg whites and salt until foamy. About 3 minutes (I used a hand-held beater on med/low)
Add sugar and beat on medium for about 3 more minutes. It’ll look soft and like whip cream.
Turn mixer to med/high and beat for another 3 minutes until its shiny and stiff.
Add in zest and food coloring (all I had was liquid).
Beat on high for a minute so it can all incorporate.
Fold in the dry nut/sugar mixture until incorporated. (This is where I always under-mixed! I was so afraid to deflate the meringue, but you actually DO have to deflate it a bit)
Fill batter into a pastry bag with a round tip.
Pipe 2 inch circles on baking trays lined with parchment paper.
Give the trays firm taps on the counter or table to release any small air bubbles in the batter.
Let the piped batter rest until it is matte looking and dry to the touch. 30-60 mins. (Not too long or else they’ll stick to the parchment later. Learned this the hard way.)
Bake in a 300 degree oven for 20-22 minutes.
Remove from oven and let cool on tray.
Blueberry Cream Cheese Filling:
- 1/2 package of cream cheese
- 1/2 stick unsalted butter
- 2 c powder sugar
- 1/4 c blueberry jam (I used the jam from this recipe since it was in the fridge, but even pureed blueberries would work.)
Beat all the ingredients until fluffy.
Place filling into a pastry bag with a round tip.
Pipe onto a macaron shell and top with another shell similar in size.