Macarons- Yes please :)

So I’ve been drooling over the pictures of macarons on Pinterest for ages now, and I finally got the courage to make them myself.

I read that the technique is the hardest part, and the eggs need to be in the fridge 3 days and blah blah blah.

I just used what I had, and guess what? Contrary to what the blogs say, my macarons still turned out perfectly!

I have never tried macarons in my life either, since there are no French bakeries near me, so I had no idea what they were supposed to taste like.

They taste out of this world. Crunchy and sweet on the outside and chewy on the inside.

They are exactly how I imagined they would taste! I am so happy I finally made them, because they are delicious and so easy!

Only 4-5 ingrediants and walah!

Here are my finished products:

Gorgeous huh? I know they are not perfect but these are MY BABIES!!!!!!!!!!!

hehe.

Here is the recipe, as well as the link that I used. I used lemon instead of raspberry though!

http://www.tarteletteblog.com/2010/02/recipe-raspberry-mascarpone-macarons.html

(Lemon) Mascarpone Macarons:

For the shells: 
90 gr egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)
25 gr granulated sugar
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)
1 tablespoon yellow food coloring

Prepare the macarons:
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds and color in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

For the filling:

You can use whatever you like, I used a mixture of cream cheese, powdered sugar, and lemon juice.

 

I encourage you to try making these! I know a lot of people are hesitant to make macarons because they seem so difficult or intimidating.

Truth is, they are simple if you follow directions, and are so delicious, and can be easily customized to be any color and any flavor.

Try it out, you will be glad you did!!!!!!!!!!!:))

Love and kisses,

Miss M

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