Good morning! How are we all this fine morning?
I’m quite excited about today since I actually have a busy day ahead of me. The school that I went to is having its annual summer party so I’m looking forward to going and hopefully catching up with friends and teachers!
But before the fun can happen I still have to share a recipe with you all. I got a lot of positive feedback for my macaroons on Wednesday so I wanted to share the recipe as soon as possible so you’d have a chance to make them over the weekend.
I have wanted to make macaroons ever since my sister and I got back from a short weekend get-away to Paris. We had big plans of getting a taste of the best macarons in the city and actually planned our whole trip around visiting the various patisseries (Ladurée, Pierre Hermé, etc.). We did make it to some museums and shopping streets, but only after our bellies were sufficiently filled with some of Paris’ finest treats!
Of course before making macaroons I consulted several blogs since I did not want to end up with just a blob of sugary egg whites. If you’re interested in making these yourself I highly recommend watching one of the tutorials on youtube or this video tutorial be Jenna (very cute!)
For the recipe I decided to trust someone who sure knows what she is talking about, the wonderful Helene from one of my all-time favorite blogs, Tartelette. I slightly adapted this recipe of her Creme Brulee Pistachio Macarons but I didn’t want to play around with them too much because in all honesty, I didn’t really know what I was doing.
Macarons aux Amandes (Almond Macaroons)
You will need:
- 4 egg whites
- 30g granulated sugar
- 200g powdered sugar
- 120g ground almonds
- Preheat your oven to 135°C.
- Combine the almonds and powdered sugar in a food processor and pulse until the almonds are very finely ground.
- In a stand mixer, whisk the egg whites until soft peaks form and gradually add the granulated sugar.
- Add the nut-sugar mixture to the meringue and carefully fold it in. Do not over-do this otherwise the batter may be too runny.
- Fill the mixture into a pastry bad (or plastic bag) and pipe out small roundish looking macaroons onto parchment paper.
- Bake for about 20 minutes and then let them cool completely before filling them.
To contrast the light macaroons I filled them with a chocolate butter cream. Unfortunately I eyeballed the ingredients for the buttercream so I can’t give you any exact measurements but I’m sure you’ll be inspired by one of the many options Helene has on her blog!
I hope you give these a try because they really aren’t that difficult to make and will impress your guests if you serve them with afternoon tea or as a post-dinner treat. The most important thing to remember is to handle with care as they tend to by very fragile.
Have a lovely weekend!!!