Recently, I have been experimenting with pastries. I tried cream puffs, macaroons, and I am hoping to learn how to make baklava. Here is what I learned from my most recent recipe: buttercream macaroons. And don’t worry… they are hard to make, but still doable. If you like meringues you will enjoy these!
1. Don’t Overmix
The more you mix, the more the batter loses its air. Your batter needs to be stiff or else your macaroons won’t stand up like little, perfect cookies. Let me show you:
2. Don’t Undermix
The reason I decided to mix part of my batter more is that there were pieces of the dry mixture in the batter. The pieces got stuck in the piping tip. So be extremely careful with your mixing! Don’t mix it too much or too little.
3. Be Careful to Follow Instructions
I didn’t fully read the recipe beforehand, and I almost missed that the macaroons were supposed to rest before baking! Also, if you notice that my macaroons aren’t perfectly white, it is because I used almonds with skins on. The recipe called for almonds with no skin. I honestly haven’t seen them with the skin off, but you can look for them if you really want perfectly white macaroons. Let me know what you find!!
An extra note… The buttercream recipe had simple or ingredients, but the buttercream was a bit too sweet for my liking. So if you, like me, find buttercream too sweet, try to make another flavor of macaroons such as chocolate, pistachio, or raspberry.
Have you tried any new recipes lately? Have you ever made macaroons before? If so, what flavor? Let me know in the comments below! I love hearing from you!!!💙😜
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That’s so cool!
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This brings back memories: I *attempted* to make macaroons a while ago with a friend and Miriam. The result was “forest green, crispy, jumbo, tastes like dead frogs, hideous” macaroons. Turns out we used a completely wrong flour and wrong measuring cups. It was definitely a learning experience. 🙂
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