Daring Bakers: Macaroons

I have a confession. Promise not to judge???

Okay here goes… before this Daring Bakers Challenge I have never ever eaten a Macaroon! GASP!

I know. It’s bad. Don’t hate me. Fortunately for me I was able to break this terrible trend before it got any worse.

IMG_4152

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macaroons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

For this challenge I opted to make 2 kinds of macaroons – Chocolate and Vanilla and filled them with Pumpkin Cream Cheese filling and Chocolate Ganache. Both were delicious and complimented each other perfectly!
Instead of buying my own almond flour, I thought I would be ambitious and grind my own. It came out a tad bit lumpier that I had hoped so for my next round of Macaroons I think I will buy the packaged Almond Flour!

Daring Bakers: Macaroons

Ingredients

  • 2 1/4 cups Confectioners’ sugar
  • 2 cups Almond flour
  • 2 tbsp Granulated sugar
  • 5 Egg whites at room temperature

Instructions

  1. 1. Preheat the oven to 200°F. Combine the confectioners’ sugar and almond flour in a medium bowl.
  2. 2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
  3. 3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. Be gentle! Don’t over-fold, but fully incorporate your ingredients.
  4. 4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip.
  5. 5. Pipe one-inch-sized mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
  6. 6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F. Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
  7. 7. Cool on a rack before filling.
http://whatsgabycooking.com/daring-bakers-macaroons/
There are the Chocolate Macaroons with Pumpkin Cream Cheese Filling. Notice the “foot” that I successfully achieved with the macaroon!

IMG_4143

And here are the Vanilla Macaroons with the Chocolate Ganache Filling. If I hadn’t eaten so much plain ganache I would have been able to fill at least 2 dozen more Macaroons…. whoops. Luckily my boyfriend prefers them plain!

IMG_4175

Macaroons are surpringly easy to make – although I am fairly certain mine were not perfect (for example the top is supposed to be smooth and mine clearly are far from smooth – might have had something to do with grinding my own almond flour?) But hey, it was my first time – not too shabby!!

Tags: , , ,


25 thoughts on “Daring Bakers: Macaroons

  1. Great job on your first attempt! If you decide to get packaged almond meal, look closely at the expiration date, the older the drier, which makes folding a little bit trickier.

  2. I just found your blog, and I’m so glad I did! You have SO many amazing recipes! I can tell you’re a very talented girl! And soon I’ll be in your city, I’m moving to LA! YAYYY!
    -Mini Baker

  3. Gaby,
    you must go to Paris and eat a macaroon…Laduree, Jean Paul Mulot, Pierre Herme…just to name the tops (not sure if French names are exact)…

  4. Gaby!
    I love your recipes! Too bad that we can’t get all the great ingredients here in SW Florida. Your pictures make your web pages fantastic and mouthwatering.

  5. Hi Gaby, I have just discovered your blog and I am going through the archives, it is amazing how hungry it makes me, every time I think I found the most mouth watering recipe I find another one :). I am a big macaron fan, so much better than the coconut macaroon kind but that’s just a personal opinion. They are very versatile, I have even some salty recipes, with foie gras for example.
    One little trick that you probably know to get a nice “crown” on your macaron is to bake the macaron sheet on two stacked cookie sheets upside down, this helps slowing down the heat (supposedly).
    I have done them with home made almond flour, to get them smooth the trick is to sift it which is a pain I have admit.
    Looking forward to more mouth watering recipe, thank you so much for sharing!!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>