Love & Olive Oil hosts a monthy series called “Kitchen Challenge.” The April Kitchen Challenge: Macarons!
I previously attempted homemade macarons this past fall using a recipe from Annie’s Eats that sadly did not turn out as well as I had hoped. For this month’s challenge I used BraveTart’s recipe. She has a great macaron FAQ page and also links to step-by-step photos. Given the relative ease of this recipe, I will definitely bake them again. I can’t wait to experiment with fun flavors. For the Kitchen Challenge I went with chocolate macarons filled with chocolate buttercream. YUM!
Below I have listed the exact breakdown of ingredients I used for the macarons I baked. The recipe directions are very detailed but are definitely less complicated than it may seem. For the step-by-step process I encourage you to visit BraveTart.
4 ounces (115g) almond flour
7 ounces (230g) powdered sugar
1 ounce unsweetened cocoa powder
5 ounces egg whites (144g) from approximately 4-5 large eggs
2 1/2 ounce (72g) sugar
1/2 tsp (2g) kosher salt
- Preheat oven to 300.
- Sift together the almond flour, powdered sugar and cocoa powder. Sift again – two times total.
- In the bowl of a stand mixer combine the egg whites, sugar, and salt. You will beat the egg white mixture for 10 minutes total: on a 4 for three minutes, then on a 6 for three minutes, then on an 8 for three minutes. Finish at a 10 for the final minute. At this point the meringue should be very stiff and clump to the inside of the whisk.
- Pour the dry ingredients on top of the egg white mixture. Using a spatula, alternate folding and mixing until combined. It probably took me 50 strokes to complete this process. The end mixture was like a very thick yogurt pancake batter. It should be thick enough to pipe.
- Place parchment paper on two baking sheets (BraveTart does not recommend Silpats). Using a piping bag filled with the macaron batter, pipe circles of your desired size onto the parchment. Try to keep the circles consistent in size.
- Wet fingertips to smooth out any surface tips left from piping. Next, tap the baking sheets hard on the counter a few times to get out air bubbles.
- Bake the macarons for approximately 20 minutes, until the macarons lift from the parchment in one piece.
- Allow to cool completely on the baking sheets. Match each shell with another of the same size, then fill with your favorite buttercream or ganache. I used my favorite easy chocolate frosting recipe.