Macarons: 3, Meriem: 2
And let me just say, I am extremely proud of the number on the left. 3 times is a pretty good amount of times to fail at macarons. Though any other number above that would have been completely understandable too, because MAN, these things are tricky!
Of course, I didn't think so. I went into this thinking that I could get it right on the first try, like a bawss. Newsflash: I am not a baws, not even a boss, nowhere near it. I am but a human being who fails at macarons just like everyone else. The good news is, failing makes you delve deeper into the realm of macarons to figure out what it is exactly that you are doing wrong.
I watched ten thousand videos and read ten thousand articles and viewed ten thousand tutorials, but the one that really helped the most was this one. I watched that one in particular about a dozen times and I also used the recipe from it as well. It is truly fool-proof. My first three tries were using a different recipe, my last two were using this one.
Let me tell you, the moment I looked into my oven and saw "feet", was the greatest moment of my life. It's an indescribable feeling of satisfaction. I did a happy dance around the kitchen and gave my mom a bunch of high fives. To which she responded with, "Relax, you haven't even taken them out of the oven yet".
Gotta love my mom, always keeping me grounded.
Well, when I took them out of the oven, they stayed awesome. And just to prove that it wasn't luck, I made them again. And they came out awesome. And they tasted amazing too! I decided to pair them with a mascarpone whipped cream filling and a sprinkle of cocoa powder on top, to make them tiramisu-flavored. I also dabbed a bit of brewed coffee on each shell before sandwiching, but this didn't give me too much of a coffee flavor and made the shell too moist, so I will adjust the recipe below to include instant espresso powder in the macaron batter.
I will be entering these macarons in Sucre's Even More Macaron Challenge, so wish me luck!
Tiramisu MacaronsYield: 3 dozen small macarons
Ingredients:120 grams almond flour
200 grams powdered (confectioners) sugar
1/2 teaspoon instant espresso powder
90 grams egg whites (about 3 large eggs), room temperature
50 grams granulated sugar
pinch of salt
1/4 teaspoon cream of tartar
For the filling:
1/2 cup mascarpone cheese
1/4 cup heavy cream
2 tablespoons granulated sugar
pinch of vanilla powder (or 1/4 teaspoon vanilla extract)
Directions:Add almond flour, powdered sugar, and instant espresso powder to the bowl of a food processor. Pulse a few times to combine and break apart any big lumps. Sift almond flour/powdered sugar into a clean bowl. Then, sift again. Discard any large pieces that do not pass through the sieve.
In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites until foamy. Add sugar, salt, and cream of tartar and beat on medium speed for 5-10 minutes, or until stiff peaks form. The beaten egg whites should stick to the whisk when you remove it. Tap the whisk against the side of the bowl to release them into the bowl.
Pour the dry ingedients into the bowl with the egg whites. Using a spatula, fold the dry ingredients into the egg whites, until the batter is thick and lava-like. This should take about 70-80 folds. Do not overmix. The batter should slowly fall off your spatula when you pick it up and any peaks in the batter should settle down within 20 seconds.
Transfer batter to a piping bag fitted with a small round tip.
Line two baking sheets with parchment paper. Pipe 1.5 inch rounds onto the parchment paper. It is helpful to use a guide here, so all your macarons are the same size. Once all the rounds are piped out, slam the baking sheet against a flat stable surface, then rotate, and slam again. This is done to force any large air bubbles to the surface.
Let the piped macarons dry on the countertop for 45 minutes - 1 hour.
Preheat oven to 290 degrees F.
Bake on the middle rack for 12-13 minutes. Oven temperature varies, so keep an eye on them. To check if they are done, touch the top of the macaron. If it wobbles, it's not done yet.
Let cool completely on baking sheet.
To prepare filling, using an electric hand mixer, beat together mascarpone cheese, heavy cream, sugar, and vanilla until smooth and creamy.
Match macarons up into pairs of similar sizes as best as you can.
Pipe whipped cream filling onto the flat side of half of the macarons. Top them with the other half. Refrigerate in an airtight container overnight to let the flavors develop. Dust with cocoa powder before serving.