Do you Macaron?

via AngelinaJolin.com

Lately I have been seeing pictures of Macarons everywhere.  I've never tasted one before, but I am a sucker for things that are petit and cute!!  So naturally, I put these on my list of things to bake. Macarons are little French pastries that have various fillings sandwiched between two cookies.  These are not to be confused with coconut Macaroons (notice the double o?) 

Via Roboppy

love, love, love it!

can I interest you in a Macaron Tree?

Via LindaMathieu

My. Heart. Is. Melting...

agh! the colors, the petit-ness, the designs, the possibilities!!

So Today, I ventured out to make my own Macarons.  I was a bit intimidated being they are French.   Anything French always seems impossible to me.  It's like French pastry chefs have this 6th sense that allows them to make flawless pastries.  Anywho, I tried...and honestly, I'm quite smitten with my results!!  

I used this recipe from Martha Stewart.  It was pretty simple, but I kinda-sorta accidently forgot to measure my almonds after I grinded them.  I think I may have added a little bit too much, but they still tasted and looked amazing!

Did I mention you only need four ingredients?  Yep, French pastry chefs watch out...I'm on to you..

Ingredients (for the Macaroon's)

• 1 1/4 cup plus 1 tsp. confectioners sugar
• 1 cup finely chopped, ground almonds
• 6 tbsp. fresh egg whites (about 3 extra- large eggs..I used already seperated Egg Whites from the grocery store)
• 1/4 cup granulated sugar
• Pinch of Salt

Ingredients (for the Ganache filling)

• 1 cup chocolate chips
• 1/2 cup heavy whipping cream

Start off by blanching your almonds.  To do this, measure about 1 cup almonds and put them in a pot covered with water.  Let them boil for about a minute or so and remove from heat.  Drain them and rinse them off in cold water to cool them down a little bit.  The boiling basically makes it easier to remove the skins.

After I removed all the skins I laid them out on a towel to dry. 

While those dried, I measured out my egg whites and began the meringue-like process. Add a pinch of salt into the mixer. When the mixture begins to become frothy, slowly add your granulated sugar.

It takes a few minutes for the egg whites to thicken, so while the egg whites are doing their magic, grind the almonds.

{You'll want your almonds finer than this.} 

Add the almonds to your powdered sugar mixture

 This was my first time working with raw egg whites.  I was a little nervous, so I don't know if I over-whipped or stopped at the right time.  Here's my attempt at the infamous "stiffed- peak".

Fold your powdered sugar/ almond mixture with your meringue mixture.  About half-way in, combine whatever food coloring you'd like.  I colored mine pink in honor of Breast Cancer Awareness.

After everything is completely mixed, you'll need to pour it into a bag with a Wilton 1A tip.  Be careful, the mixture is still pretty liquid-y so it may ooze out of your bag.

Line a cookie sheet with parchment paper and make 1 1/2 in circle with your mixture.  The circles may spread a little bit so make sure to leave about 2 inches between each circle. 

Now before you pop those babies into the oven, let them sit on the counter and form a top layer of skin.  I left mine out for about an hour.  About 10 minutes before you're ready to put the trays into the oven,  pre-heat it to 350 F.    While the cookies are baking, I kept my oven door slightly ajar using a wooden spoon.  (Honestly, I don't know why I did that..Martha said to so I had no choice but to comply, okay?)

My first batch looked great!!

Second batch, not so much... I think the pan was thinner, resulting in burnt toasted cookies.  Oh well, the first batch will do!

Wait for these beauties to cool then remove them from the parchment paper.  Be careful, these are delicate little creatures!

Add your Ganache filling.  If you have never made ganache before, its actually quite simple.  Use a double boiler to boil your heavy whipping cream.  When thats ready stir in your chocolate chips until melted.  You'll want the ganache to cool and thicken a little bit so let it set until thickened.  You could always place it in the refrigerator to speed up the process.  

Now are you ready?  Behold your new little friends!

If my first attempt at making Macarons were this good, I wonder how the real ones taste! 

Yummmyyyy!

These definitely put a smile on my face, excuse me while I go run a mile to burn off these calories.  Does walking to the kitchen to eat another one count as exercise?