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.

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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!

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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!

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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!!

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25 Comments

  1. Your chocolate ganache looks so smooth! Reminds me of chocolate shell on ice cream! I also wanted to do pumpkin cream cheese but decided against it though it looks great and I wish I had gone with it anyways :)

  2. 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.

  3. 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

    1. You’re moving to LA!!! How exciting! If you need any help or suggestions with great restaurants or anything let me know!

  4. 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)…

  5. Gaby, the macaroons look smashing and I hope you can come here and make a batch!
    I absolutely love your website!

  6. 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.

  7. 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!!!!

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