Sunday, January 6, 2013

French Macarons for #SundaySupper Bucket List

Happy 2013! For the first  #SundaySupper of the new year, we decided to shake things up a bit and make something that is on our bucket list. If you have followed my blog over the past year, you know that I am not a baker.

So grasp yourselves, because this girl is making French Macaron's! What would incline me to do such a thing? I am determined not to be an awful baker. Plus, Chef Santa got me a Kitchenaid Cookbook from, which happened to have Macaron's on the cover. I saw it and knew I had to attempt. While my macarons may not have looked exactly like the ones I spend $3 each on, they tasted exactly the same. As long as you follow the directions, this recipe for Chocolate French Macarons is actually fairly easy.
This is a recipe where you must follow every direction to the T or you will end up with goop.  I have a problem with following directions, which is why I am the self proclaimed horrible baker. Luckily for me, I had Gabe's father in the kitchen, assisting me and looking over my shoulder to ensure I followed the rules. I will state, round one got thrown away, because I shockingly enough skipped a paragraph. Thankfully, I prepared myself for a failure and set out a double portion of egg whites at room temp. Macaron crisis averted.
It took forever for the Macaron's to loose the sticky texture (you can see my finger print in the first one). This is the joy of living in FL. Eventually it was time to put them in the oven.
I didn't make them as thick as I should have but the ending result was still delicious. I urge you to try this recipe. I am officially obsessed with macaron's and cannot wait to try out other flavors!

French Chocolate Macarons
The Complete KitchenAid Stand Mixer Cookbook

Macaron
1 cup powdered sugar
2/3 cup blanched almond flour (we made our own, take unsalted almonds, pulse for 20-30 seconds at a time in your food processor, sift).
3 tablespoons unsweetened cocoa powder
3 egg whites, at room temperature (3-4 hours. I did two different sets, in case we messed up, which we did)
1/4 cup granulated sugar

1. Place powdered sugar, almond flour and cocoa in a food processor. Pulse 2-3 minutes or until well combined into a fine powder. Scrape bowl occasionally so ingredients do not stick in corners. Stir mixture twice. Discard any large pieces remaining in sifter.
2. Attach wire whip to stand mixer. Place egg whites in mixer bowl; whip on high until foamy. Gradually add granulated sugar, beating on high for 2 to 3 minutes or until mixture forms stiff, shiny peaks, scraping bowl occasionally.
3. Add half of sifted flour mixture to egg whites. Stir with spatula to combine (about 12 strokes). Repeat with second half of flour mixture. Mix about 15 strokes more by pressing against side of bowl and scooping from bottom until batter is smooth and shiny. Check consistency by dropping spoonful of batter onto plate. It should have a peak which quickly relaxes back into batter. DO NOT OVERMIX.
4. Line two baking sheets with parchment paper. Double baking sheets by placing another sheet underneath each to protect bottom of macarons from burning. Do NOT use insulated baking sheets.
5. Attach 1/2-inch plain piping tip to pastry bag. Scoop macaron batter into bag. Pipe 1-inch circles onto prepared parchment about 2 inches apart (use this download for a guide). Rap baking sheet on flat surface to remove air bubbles and set aside. Repeat with remaining batter. Let macarons rest uncovered until tops harden slightly. This takes from 15 minutes on dry days to an hour or more in humid conditions (FL people, it took me about 1 1/2 hours). Gently touch the top of the macaron to check. When batter does not stick, macarons are ready to bake.
6. Meanwhile, position rack in center of oven, preheat to 375. Place one sheet of macarons in oven. After baking for 5 minutes, lower to 325 and bake for 10-13 minutes, checking at 5 minute intervals. If macarons are browing too quickly, cover loosly with foil and reduce oven temperature slightly. Repeat with remaining baking sheet.
7. Cool macarons on pan or wire rack. If they appear to be sticking to parchment, left parchment edges and spray pan underneath lightly with water. Steam will help release the macarons.
8. Prepare desired fillings. When macarons are completely cool, match same size cookie, spread bottom macaron with filling and gently top with another. Macarons will keep, well wrapped and refrigerated for 4-5 days. Freeze for longer storage.

Chocolate Ganache filling
Place 4 oz chopped semisweet or bittersweet chocolate in a shallow bowl. Heat 1/2 cup heavy whipping cream in a small saucepan until bubbles form around edge of pan. Pour cream over chocolate, let stand for 5 minutes. Stir until smooth.


The variety of recipes for this weeks #SundaySupper is incredible. I love seeing the different bucket list recipes out there and cannot wait to try some of these out.  There is something for everyone:
Sunday Supper Specialty Breads:
Sunday Supper Main Dishes:
Sunday Supper Desserts and Snacks:
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

40 comments:

  1. You've officially beat me to making macarons at home! I do have them on my to-do list since I went to the class. I love the chocolate ganache filling in yours - YUM!

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    1. I thought of you while making these bad boys!

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  2. These are on my bucket list too, but I've always been so intimidated. Yours look yummy!

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    1. Jen, you are too good to let these cookies intimidate you!! Make them!

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  3. You did a GREAT job. They are on my bucket list and have been for far too long. This recipe looks fabulous and I think your macarons are just gorgeous!

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  4. In the end macarons are not hard to make, but are hard to make without cracks, completely smooth. I bet this tasted amazing! They look great.

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    1. Thank you Paula! I was so afraid to make them....was so shocked when they came out!

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  5. Nicely done. We have a place a few blocks down from my work called Bottega Louise that is famous for their macarons. Yours look pretty close. (Also great to see you are a FitFluential blogger. I'm good friends with Kelly Olexa - who isn't, right?)

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    1. Hi Chris! Thank you for that compliment on Bottega! I love FitFluential and Kelly!!

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  6. Wow, you did a great job! I love them! I always wanted to make macarons, but I was intimidated by it. Now I want to make them and they seem fairly healthy for a cookie too!!! Love the recipe!!

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    1. Jennifer, I was so shocked at how healthy they were. I would have never guessed until making them homemade.

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  7. Oh macarons, how I love thee. I've made my fair share and these look great! The first time is always difficult, but tasting them for the first time is the greatest pleasure in the world. I can't imagine dealing with the humidity in Florida though and waiting for them to dry enough to bake!

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    1. The FL humidity was not the easiest but with that against me, I was so shocked that I did it! Loved baking these little guys!

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  8. Be still my chocolate loving heart! Now adding this to my to-make list.

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  9. Macarons are tricky, for sure. Good for you for tackling them this week! :) The first time I made them, I didn't have a food processor so I had to use almond flour from Trader Joe's that has flecks of brown it it. My macarons had feed and didn't crack, but they were yellow with brown flecks and not very pretty!

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    1. Hi Kelly! Good to know TJ's has Almond flour. I looked for it for hours before googling how to make your own almond flour.

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  10. After I picked what I made for this #SundaySupper I remembered I wanted to attempt macaroons. Yours look divine, way to go!!

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  11. Love macarons & these look divine. On my list too. Now seeing this maybe will take the plunge :)

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    1. You will have a blast making these! It's like a science experiment. I was so nervous, then so happy they turned out!

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  12. You must follow directions to a T.... oh oh I am thinking I should never ever try this recipe... I think I just need to come over and enjoy yours! Beautiful!

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  13. These look so good. I love the chocolate ganache too.

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  14. I don't like following directions/recipes either! But I would be glad to sample these. :)

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    1. Gabe just asked me last night to make some more. I will have to do so when I know I will be seeing you next and bring you some!

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  15. Very nice. Megan! Never made macaroons myself.

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  16. isnt it rewarding to make these? So light too

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  17. For a first try from a self-professed "awful baker", your macarons look awesome! I'm terrified of making these because of how many horror stories I've heard from others so you should totally feel proud of how these turned out. I can just imagine how delicious they are, especially with a giant dollop of chocolate ganache in the middle. Yum!

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  18. Kudos for putting out extra eggs at room temp. Great thinking - especially when dealing with the Florida climate and temperamental cookies like French macarons.
    And congratulations, Megan, for a stellar final result. Your macarons look super-duper tasty and fabulous =)

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  19. I was looking at a photo the other day with these gorgeous different coloured macarons on it and it really inspired me to want to give it a try. I still haven't taken on the challenge but I think this is the year it will happen.

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  20. These macarons look amazing!!! These are totally on my list!!! can't wait to try these now. . maybe I'll make them sooner than the LAST recipe on my bucket list! :)

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  21. These look stunning! They're on my list, too; I'm a bit nervous. I know who to email if I need some tips.

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  22. OH man I know I could never make these because I would skip a paragraph and then give up, but they look fabulous. And go you for making them!

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  23. So glad you tried making macarons. It took me over 8 batches to perfect them. The first few batches cracked all over the place. The trick with macarons as you know is to be precise with your measurements and stir 50 x. I count. I also crack my oven door open. That's how you avert the cracks and get the perfect feet at the bottom. I didn't even know about the feet until third or fourth batch. I tried making them again recently and my oven temp must be off because they were cracking all over the place again. oy! They look great and I know they tasted wonderful.

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  24. These look AMAZING! I've got macarons on my foodie bucket list and fortunately for me, I just won some from another blogger! Can't WAIT to get started!

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