Thursday, December 3, 2015

Macaron Making - Take 3

Macaron Recipe -

  • 200 grams powdered sugar
  • 110 grams almond flour
  • ¾ teaspoon instant espresso powder
  • 90 grams egg whites (about 3 eggs)
  • 1 teaspoon vanilla extract
  • 25 grams granulated sugar

Frosting Recipe -

1 1/2 cups confectioners' sugar
1 tablespoon unsweetened cocoa powder
1/3 cup butter, softened
1 tablespoon strong brewed coffee, cooled.

** This frosting was absolutely amazing -- but definitely made way to much for the number of macarons yielded from the recipe. We had left over frosting that we squished between mini nilla wafers and make "mock-arons" for Thanksgiving with Josh's family. They were amazing!

the cookies were definitely better on height and look, but they ran together too much. Overall a GREAT product.

Our batter was definitely thinner than last time, when my assumption was I made Josh whip the meringue too "stiff". Overall, I do think this consistency was better, it just took us a bit to figure out how full to pipe them. 


Our giant "caterpillar" cookie: 

Finished Product: 

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