Saturday, June 21, 2014


Now that I have your attention, I'd like to share with you one of my favorite macaron recipes! Macarons scared, no terrified me for many months until I finally bit the bullet and started experimenting with them. They are not as hard as you might think so give them a try! Here are some tips for perfecting any macaron recipe you come across:
1. BE PATIENT. Treat the macaron as if it were a newborn baby. They are so, so fragile and any over zealous mixing can ruin the delicate shell.
2. When transferring your mixture into a piping bag, I recommend placing the bag in a large glass first. this will make it easier to softly pour the mixture into the bag with both your hands free, not holding the bag open.
3. BE PATIENT. AGAIN! Once you pipe your macarons onto a cookie sheet lined, with parchment always for easy removal, let them sit for at least 20-30 minutes. This will form a skin on the cookie and ensure they have those cute little "feet" you see fancy macarons sporting.
I hope I helped! Now here is my very own recipe for Cookies n Cream macarons! Enjoy!


1/2 cup plus 2 TB finely ground almonds
1 cup confectioners sugar
2 room temperature XL egg whites
1/4 cup granulated sugar
2-3 TB finely ground oreo cookie crumbs

Preheat oven to 325 degrees. Place the oreo crumbs, ground almonds, and confectioner's sugar in a food processor and blend until combined. Sift into a bowl and set aside. Whip egg whites in a large bowl until they hold peaks. SLOWLY fold in dry mixture until just combined. Pour batter into pastry bag and deposit cookie shapes onto a cookie sheet. Bake cookies for 10-15 minutes, cool. 

Once the cookies are nice and cool you can fill them. I used my favorite buttercream and dark chocolate ganache but you can do whatever your taste buds desire! 

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