French Macaroon Flop
I love macaroons, so I decided to try making them. Everything was looking good until I tried to take them off the cookie sheets. This looks pretty picture perfect, but this macaroon is actually the one that came off the baking sheet properly.
I'll tell you about the flop later, but for now, let me tell you how not to make macaroons. :P
First you do what is in my opinion the easiest part of making macaroons. The egg whites.
Beat 100 grams egg whites (approx. 3 eggs) until foamy, then add 50 grams (1/4 cup) white sugar, and beat until they form peaks (see above).
Note: The original author of this recipe said to use the weight measurements, so that is what I used. Read her explanation for this at the reviews section of the recipe.
Take 1 2/3 icing sugar and 1 cup almond flour, and fold quickly into the egg mixture.
Using a cookie press, Make the macaroons into small flattish circles. Don't put them too close together, they spread a bit.
Place them on a counter, and let them set for about 1 hour...
Or until they have a hard shell on top.
Bake them in an oven preheated to 285° for about 10 minutes, until set, but not brown.
Then take them off the cookie sheet and sandwich your preferred icing between 2 macaroons.
Ok, this is a recipe I will have to work on, and give you an updated, perfected way to make macaroons. Why don't you try this recipe, and then tell me in the comment section below how they turned out. They tasted amazing though, you just dip the wrecked macaroons into your icing, and you kinda have the same thing.
If you want a blog that helps you make macaroons check out this one http://loveandmacarons.blogspot.ca/ I didn't find it until after I made these macaroons, so I want to do a recipe from there and see if there is a difference, or if I am just a macaroon flop master. :)
I got this recipe from
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Hi, I'm Kayla. I have red hair and freckles. I love God, kittens, coffee, reading, and Disney. :)