Macarons..Attempt Deux

Today should have been a day spent revising for my midterms next week. Instead, I spent it on my second attempt. The urge to perfect this little dessert is way stronger (and way more entertaining) than the call from my lecture notes.

After conducting further research and watching several videos (in French, all I caught were poudre, amandes, oeuf), I noticed that there was a particular way to folding the macaron mixture. I think they called it Macronnage. The powdered ingredients were added in at least 5 batches and they were just folded and pressed in. I think it is best if you watched the video.

I aged my egg whites overnight (apparently, it ought to be aged for at least 48 hours) and added a pinch of salt while it was beaten. Another important thing is to know when to stop folding. According to several sources, 30-40 folds ought to do it but I lost count after a while. The mix should flow like magma and fall in ribbons.

Since I only have a small convection oven, I baked these babies in 3 batches. Before baking, I left them out on my dining table for 30, 45 and 60 minutes respectively. The surfaces should be dry to the touch. The height of the feet increases with the amount of time left out.

So, I had feet today! I was so ecstatic I was shouting and jumping in front of the oven. My mother didn’t know why I was so excited about feet.

So anyway, here’s the recipe adapted from Frosted Envy:

Macaron Shells


65 g almond meal

80 g icing sugar

40 g fine sugar

50 g egg whites

A pinch of salt

2 drops of food colouring

Sieve the almond powder and powdered sugar into a bowl and set aside.

Beat the eggs together with the salt until frothy and able to hold its shape. While beating, add the sugar before beating on high for about 2 minutes. The mixture should be able to form stiff peaks after beating. If you wish to add colouring, do so while beating the eggs for liquid/gel colouring or while adding the powdered ingredients for powder colouring.

Add the dry ingredients in several batches and fold/press into the egg mix. Stop folding when the mix flows like magma and a line made by the spatula disappears after 15 secs.

Pipe 3 cm circles onto the parchment paper. Leave out in a warm, dry place for at least 30 minutes. Place another pan into the oven before placing the pan with the macarons into the oven. Bake for approximately 10-12 minutes at 160 degree Celsius.

Once out of the oven, place onto a wet cloth and let cool before peeling off carefully.

The filling I did not particularly like. It was just strawberry jam buttercream as I was quite sick of chocolate after yesterday’s macaron madness. So for the flavours of the shell and filling to mingle, leave in an air tight container for at least 24 hours before eating.

Yep, so overall, the second attempt was okay..Now, it’s time to explore the various flavours and combination. I’m itching to try a matcha and red bean paste combo. Till then..



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