Macaron! The traditional french cookie which is not as difficult as many think it is. Some recipe really complicate the steps which at the end does not give the desired result, that is, a crunchy outside and chewy inside macaron. This recipe is an easy one yet giving the best result according to me.
125g(1 cup) confectioner’s sugar
50g ground almond ( 1/2 cup)
7 tbsp Cocoa powder
2 egg whites
Pinch of salt
Few lemon drops
6 tbsp granulated sugar
- Combine confectioner’s sugar, almond and cocoa powder together in a large bowl.
- Put the dry mixture in food processor or grinder and process until they become a really fine mixture.
- Sift the mixture in a large bowl and discard any remaining lumps
- In another clean large bowl put your egg whites lemon drops and pinch of salt and start whisking with an electrical hand whisk.
- When it starts to rise, keep on whipping while adding granulated sugar. Stop whisking When the meringue is very stiff and silky white after 1 or 2 mins.
Fold in the dry mixture, using a spatula mix everything gently in a circular mouvement.
- Line two baking trays with parchment paper, if you have macaron sheet you can use that or if you do not have 2 baking trays you can use pizza pan, etc.
- Transfer the mixture into a piping bag, here nozzle is not really necessary, cut off the end of the bag start Piping round shape. Now when it comes to Piping it all depend on a person’s preference, you can pipe as big or as small as you want.
- After piping, tap the baking tray on your counter top a few times to remove any air bubbles thus preventing the macarons to crack while baking.
- Allow the macarons to sit for 30mins before baking them.
- Preheat oven 180°C (350°F)
- Bake the macarons for around 6-8mins.
- Allow them to cool and remove from the tray.
- Sandwich the cookies with any filling that you prefer. Here ive used pure Nutella filling.