When I make macarons it goes a little something like this:
!!!!PANICPANICPANICPANIC *peek in the oven* OMGdomymacaronshavefeet? *ban self from kitchen until bake time is over* PANICPANIC PANIC PANIC PANICPANICPANIC!!!!
Really, it’s the worst. I don’t know why I put myself through it.
But, in addition to my Parisian vanilla bean purchase, I also bought some almond flour at G. Detou. Yes, I realize they sell almond flour in America, and yes, I realize it’s insane to lug a five-lb bag of almond flour all over Paris. But I’ve got myself convinced that FRENCH almond flour will give me greater FRENCH macaron success. It’s science?
In any event, I think all
my Mike’s almond flour lugging in Paris did the trick, because yesterday I had macaron success #2! They aren’t THE prettiest or most perfect macarons to ever grace my oven, but they suuuure do have feet. And that is all I can ever really ask for, ya smell?
OH! And since I’m officially o-v-e-r my vanilla/vanilla kick, I decided to fill these puppies with peanut butter buttercream. Mmmmm hmmmm.
Vanilla Bean Macarons (from I <3 Macarons)
- 2/3 cup (85 grams) ground almonds/almond flour
- 1 1/2 cups (150 grams) powdered sugar
- 3 large egg whites, at room temperature
- 5 tablespoons (65 grams) sugar
- 1 teaspoon vanilla extract OR seeds from 1/2 vanilla bean
- Preheat the oven to 325 degrees (the original recipe says 375 degrees, but I found that my macarons were overcooked and dry at that temperature). Line two large baking sheets with silpat or parchment paper. Put the almond flour and powdered sugar through a sifter twice. Set aside.
- In a large bowl or the bowl of a stand mixer, beat the egg whites on high until they are foamy. Gradually add the sugar and vanilla beans; continue to beat on high until egg whites are stiff, firm, and glossy. The whites should stick to the beater in a big clump.
- Add half the sifted flour mixture to the egg whites. Gently fold in until no flour is visible; add the rest of the flour mixture and mix carefully in a circular motion.
- When the flour has just been incorporated, spread the batter against the sides of the bowl, scrape from the bottom, and fold over; repeat 15 times. Once the batter drips slowly off the spatula and moves like lava, you’re done. DON’T OVERMIX – check the batter for consistency each time you fold.
- Put the batter into a pastry bag fitted with a 1/2-inch round tip. Pipe the batter into 1-inch circles on the prepared baking sheets. When you’re done piping, rap the baking sheets HARD against the counter 4 or 5 times. This will help the batter spread slightly and allow any air bubbles to pop.
- Allow the batter to sit at room temperature for 20 minutes, or until a “crust” develops and the batter no longer sticks to your finger when you touch it lightly.
- Bake the macarons on the center rack of the oven for 15-18 minutes, rotating once halfway through. Cool on a wire rack. When completely cooled, gently peel the macarons from the baking sheet and match up like-sized macarons for filling.
Fill with a buttercream, jam, or ganache of your choice. Personally, I’m partial to peanut butter