Since this was my first time making macarons, I was surprised at how easy they were to make! And when I saw feet. I was like YEESSSS!! It does take a little bit of prep because you used aged egg whites but otherwise they are pretty simple... as long as you follow a good recipe.
Some notes...I did one batch with a silicon mat and one with just parchment paper with a template I printed off the internet (3.5cm diameter). I thought it was easier using parchment paper and the shells weren't as hollow. Although, the shells slide right off the silicon mat whereas the paper stuck a little. If you ever wanted to make macarons, you really should. Nothing to be intimidated by. Heck, if I can, I'm sure you can too :)
Boston Cream Pie MacaronsMakes about 20 macarons
adapted from shopsucre
1 cup powdered sugar
1/2 cup finely ground almonds
2 large egg whites, ages 1 day in fridge and 1 day at room temp
5 tbsp granulated sugar
2 egg yolks
2 tbsp sugar
1/4 cup flour (or 1.5 tbsp cornstarch for gf)
1 cup whole milk
1 tsp vanilla
5 tbsp butter
1 cup powdered sugar
**or the lazy man's custard: 1 box instant vanilla pudding powder, 3/4 cup whole milk, 1/2 cup powdered sugar mixed into 3 tbsp whipped butter (I used this recipe for my pictures)
1/2 cup whole milk
1/4 cup semi-sweet chocolate
- Custard: whisk all the ingredients other than the butter and powdered sugar in a small pot. Heat on medium and keep whisking it from time to time until it starts to simmer. Keep whisking until its pretty thick and starts spitting large bubbles from the top. Remove from heat and let it cool. In another bowl, cream butter and powdered sugar until light and fluffy. Fold together custard and butter mix. Chill in a piping bag.
- Line 2 baking sheets with parchment paper or silicon mat and get a pastry bag with a 1/2 inch plain tip prepared
- In a food processor pulse almond flour and powdered sugar until mixed and fluffy
- In the bowl of your stand mixer (if you have one, or just an egg beater bowl... I really don't recommend whisking by hand!), beat egg whites with the whisk attachment on medium low for 2 mins, gradually adding in the sugar.
- Increase speed to 7 to whip for another 3 minutes and then at 8-10 for another 4 minutes. You should be getting a stiff meringue that you can make soft peaks with. Don't over beat it or bad things will happen (apparently...)
- Fold the dry ingredients in 2 batches with a rubber spatula and make smooth sweeps to the bottom of the bowl. You do want to deflate the meringue a bit so squishing to mix to knock out some air is okay! After about 30-50 foldings (I didn't count but everyone talks about that magic number). I just did it until the batter looked glossy and when you drop some from your spatula to the batter, it takes about 20 secs for it to mold back into the mix. Don't over mix or it will a runny and watery mess!
- Fill your pastry bag (hold it up in a tall glass..makes life so easy) and pipe batter onto the prepared baking sheets in 3.5cm circles, spaced 1" apart.
- Rap the baking sheet a few times about 1 inch above the counter top to flatten the macarons and to get rid of bubbles. Let them rest at room temp for 45-60mins. The tops should be dry and nothing should stick to your finger if you poke them.
- Preheat your oven to 325 F in the last 2 minutes. Bake for 15 mins, rotate pans and then bake for another 3-5 minutes. You can check they are done by lifting one macaron you can sacrifice. If the feet comes off, leave it in longer. You always want to overbake than underbake.
- Let cool completely before removing them from the paper. Line up similar sized ones and pipe the chilled custard filling onto 1 shell. Sandwich together. Heat milk in the microwave or small sauce pot, remove and stir in chocolate until it melts into a thick sauce. Drizzle onto assembled macaron tops. Let them sit in the fridge in a sealed container for at least 1 day before serving. They don't taste as good fresh out because the inside of the macaron shells need some time to soften and for the filling flavors to come together.