The Blog

I’ve been baking … a lot!
I just want to try making different kinds of yummy, tasty things… all day, everyday!

Lately I’ve been crushing on macarons… the lovely little french macaron!
It’s been an adventure!
I can’t seem to stop making them!
They are nowhere near professional looking, but not bad for a beginner!
I thought I’d stop baking for a moment and share my latest baking crush. They’re pretty addicting to make and ohhh so much fun!
My favourite thing about practicing making these is that even if you screw them up, they still taste absolutely delicious!

chocolate & honey roasted peanut butter macarons || handmade jade

chocolate & honey roasted peanut butter macarons || handmade jade

chocolate & honey roasted peanut butter macarons || handmade jade

chocolate & honey roasted peanut butter macarons || handmade jade

I used:
100g almond flour
200g powdered sugar
3 tsp cocoa powder
I sifted these 3 ingredients together 2 times and set the mixture aside.

Then I got the electric mixer out and combined:
100g egg whites
4 tbsp granulated sugar
I whisked the egg whites and sugar for 3 mins on low, then 3 mins on medium, then 3 mins on medium high.
Then I added 1 tsp vanilla extract to the mixture and whisked on maximum speed for 1 more minute.

I then added the dry ingredients to the whisked egg white mixture and folded it all in until it was combined. I mixed it a few more times after that to take out more of the air until the consistency of the mixture was “lava” like. I filled a piping bag with the mixture and piped out 3/4 inch circles onto a parchment lined baking sheet making sure they were about an inch apart. Then I tapped the tray hard 3-4 times on the counter and let them sit for 30 minutes while the tops hardened slightly. I placed them in the oven at 275 for 12 minutes turning the pan at 6 minutes. At 12 minutes I opened the oven door and let them cook for 3 more minutes. I took them out of the oven, let them cool on the pan for a minute or 2 then I used a metal cookie flipper to gently lift them off the parchment paper to cool on a baking rack. Once they all cooled completely, I paired them up and spread homemade honey roasted peanut butter between on one side of each pair. I ate a few immediately … to test them out of course … then I ate a few more { bc they were so good } and then I stored the rest of them in containers in the fridge. Then I wanted to try again and make more… lol    but I didn’t. Maybe I’ll wait a week!

So, I’d researched how to make these things and I found lots of interesting info. But, what I noticed most of all is that it’s going to vary depending on everything from your oven temperature, your ingredients and how you’ve measured them out, to how the meringue turns out and your “macaronage”. Some people swear by this method or that method, even professionals have their own little things they swear by and yet it won’t necessarily work the same for everyone. So pick a recipe and try it out, you can adjust and tweak from there. Pick a method, either the Italian version or the french version and try a few things out, in the process you’ll get to know your oven better,  your piping bag skills will increase, your “feet” will get better, you’ll work out the “hollows”, improve your “macaronage” and you’ll get to try out different flavour combinations with the macaron and fillings.

I ended up combining a few things from different recipes I’d found on the internet and books I looked through. The first ones I tried I presented by candlelight and got the reaction “Oh hunny, you made stuffed mushroom caps”, not quite what I was going for so I tried again! The next batch were way better! But still needed work on the piping. The next batch was delicious and pretty but they were hollow. These ones are tasty and they’re cute!  but they are hollow inside … { don’t tell anyone! } I’m still gunna keep on tryin’

Ahhhhh, it’s fun… it’s about the journey, not the destination!

xo, Jade

p.s. a few good places to start for your first recipes and readings on macarons are:
Martha Stewart – of course

Brave Tart  – she knows her stuff!

Eat.Live.Travel.Write – so does she!

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