The French Macaron
I really don't know why, but one day I just thought, "Wouldn't it be cool to make some macarons like the one from that Tasty video? It will be easy and since I have time it should be fun as well!". WELL, I was wrong about 80% of that. Sure, it was fun, for the first 5 times, but after that it turned into a gruesome battle between me and my family being sick of so many macarons. Almost every weekend was spent making a batch of these delicate cookies and every time I would say, "No, mom, this time I am SURE they will work. I have this gut feeling!". It got to a point where I had to ask a friend of mine who has made them before to come over and help me out. Thanks to her, I am now able to finally make one of these darn cookies!
FYI: There are three recipes as you go down. 1. Matcha Chewies, 2. Chinese Egg Cake, and 3. French Macaron.
Where the journey begins...
Recipe: 1/3 of this and I used 70 grams of almond flour, on accident. https://tasty.co/recipe/macarons
Ahem, up until now I had not actually realized that the reason majority of these "macarons" were not turning out because of one thing. The recipe I converted to grams was incorrect. Apparently 1/3 cup almond flour DOES NOT EQUAL 70 GRAMS cough* cough*. :,)
If you also are on this crazy journey to create a macaron, please save yourself this trouble and use these very helpful tips!
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| Did not have actual almond flour nor spatula. |
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| Finally, but the feet were too small. |
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| Matcha Chewies!!! :D |
Matcha Chewies!
This recipe was made by mistake, but they were actually really good and tasty.
Yield 16
Ingredients
1 egg white
17 grams granulated sugar
70 grams powdered sugar
2/3 cup plus 1 tbsp almond flour
5 g matcha powder
2 pinches of Salt
5 drops of water
Directions
Sift powdered sugar. Add almond flour, pinch of salt, and matcha powder and give a few stirs. Beat egg white and salt together until soft peaks and add sugar slowly to stiff peaks. Put almond/sugar into meringue and do a folding motion until fully combined and pretty darn thick. Add water drops and fold a few times. Mixture should be thick and grainy. Pipe onto parchment paper and bake at 280 f for 15-20 minutes or until you can pull them off of the paper with ease.
Attempt #13~ With friend.
Attempt #14 Alone and successful!
The-I-Had-Extra-Eggs-Because-I-Broke-An-Egg-Yolk-Into-The-Egg-Whites-And-Didn't-Want-To-Waste-Food
Chinese Egg Cakes!
Original Recipe: https://casaveneracion.com/chinese-egg-cakes/
Ingredients
2 eggs + 2 egg yolks
1/2 cup sugar
1 cup flour
1 tbsp oil
splash of vanilla
Directions
Beat the eggs and sugar in a bowl with a mixer (unlike me who thought "Oh, by hand is good enough!") until some doubled in size and almost stays on top of its self (think ribbons) . Slowly fold in flour and combine well. Add oil and vanilla, fold it into the batter. Line cupcake pan with paper liners and bake for about 20 minutes at 380 f or just BS it and turn them into pancakes on a non-stick pan using medium heat, (about 4-5 minutes each side).
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| Baked version, but I didn't feel like lining another pan so I just tossed the leftover batter into a bread mold and gave up. |
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| This is the pancake version, but I over baked (or fried) them, as you can see. |
French Macaron Recipe
Anything in red is very important and you need to do it no matter what.
Yield: 25 cookies
Ingredients
3/4 cup almond flour
1 cup powdered sugar
2 egg whites and room temperature(ROOM.TEMP.IMPORTANT.)
1/4 cup granulated sugar
Pinch of salt
Optional: Food coloring 1 knife tip
Directions
Sift the almond flour and powdered sugar in a medium sieve. Not a tea sieve. Whip eggs until foamy and add sugar/food coloring in very slowly (I did it in about 4-5 batches and mixed with electric mixer for about 30-60 secs each time). Mix until glossy and stiff enough that you can hold over your head and it won't fall. Dump almond/powdered sugar into egg whites and do a folding around the edges of the bowl and then through the middle motion. Once you can lift the spatula and make a figure 8 with the batter, wait 30 sec and the batter starts to slowly seep back into itself, and the mixture falls off of the spatula in triangles, your done. Pipe onto a parchment lined tray and wait 30-60 minutes until there is a skin that you can run your finger on top of the macarons. Then bake at 300 f on top rack for 16 minutes. You know they are done when you can peel one off and almost/nothing sticks to the parchment. You can fill it with whatever you like or just eat it plain like me. :P
I used this website A LOT and would like to thank the author for their very helpful information!~
