I love macarons but baking something so delicate and beautiful is very intimidating despite several years of practice. Baking macarons always brings out my mixed emotions toward baking nonetheless, I have managed to overcome my fear by staying true to my dear friend, Manuela Kjeilen's macaron recipe since I first made them in 2018.
Be a Better Baker
Looking back to my first attempt at baking macarons in August of 2018...
I was consumed to step outside of my comfort zone of being just a savory cook and becoming a better baker. My desire to be a better baker led me to host a cook-along contest called, "Are You a Master Baker or Disaster Baker?" sponsored by me, Ankarsum Mixers, and Norwegian-born award-winning blogger and Master Home Baker – Manuela Kjeilen.
The contest was a huge success not to mention, one of the best learning tools I've used to become more than a self-proclaimed disaster baker and to learn by doing. Manuela says, "Practice, practice, practice!" The more you bake the more you learn." Truer words were never spoken!
For more information about the contest and our culinary journey through six of Manuela's signature recipes click HERE.
So Easy Even a Kid Can Do It
Thank goodness, Manuela's recipe is so easy for even a kid can make them. I achieved "feet" on the very first try and have had a 98% success rate making them ever since.
Manuela's white macaron recipe is perfect for beginners as there is no need to rest the dough for hours to build "skin", bang the tray on the counter to remove bubbles, or walk on eggshells while making them; they also lend themselves beautifully to a variety of fillings to match your tastebuds.
Vanilla Macarons with Chocolate Filling
- 160 grams egg whites at room temperature ( divided in 2 )
- 200 grams granulated sugar
- 80 ml water
- 225 grams very finely ground almonds
- 225 grams powdered sugar
- 1 teaspoon vanilla paste or seeds from 1 vanilla bean split in half lengthways and seeds scraped out
- 7 oz (200 g) dark chocolate
- ⅓ cup cup plus 1 tablespoon (100 ml) strong coffee
- ½ cup (115g) butter, at room temperature
- Preheat the oven to 275°F (135°C) using conventional setting.
- Put the sugar and water into a small saucepan over medium heat.Stir carefully with a spatula or wooden spoon until the sugar has dissolved. Stop stirring as soon as the sugar has dissolved.
- Remove the spatula and bring to a boil. Place a candy thermometer into the saucepan and cook until the syrup reaches 235°F (113°C).
- Start the mixer with the egg whites and whisk at high speed.
- When the syrup has reached 239°F (115°C), remove from the heat and carefully pour into the mixing bowl with the egg whites. Continue whisking for about 7-8 minutes, or until the bowl no longer feels warm to the touch.
- Meanwhile, mix the very finely ground almonds, powdered sugar, and the remaining egg whites and scraped vanilla beans. Make sure everything is well blended. When the meringue is done mixing, stir a spoonful into the almond paste to loosen the texture
- Fold in the remaining meringue. It’s important to fold carefully to avoid losing too much air. Use a rubber spatula or large metal spoon to “lift” and fold the mixture rather than stirring it.
- Transfer the mixture to a piping bag fitted with a wide circular tip and pipe flat circles onto a macaron silicone mat, or a sheet of baking parchment.
- Bake in the preheated oven 320 ˚F (160 ˚C) for 15-17 minutes.
- Check regularly after 12 minutes. Touch a macaron with your finger to see if it’s done. The surface should be dry and firm to the touch.
- The macarons should not change color or brown while baking.If they brown you may need to adjust the temperature in your oven.Let cool before filling.
- Melt the chocolate with the coffee using a bain marie (water bath).Stir in the butter until the mixture is smooth, then chill for 20 minutes
- Sandwich together the macarons using 1 teaspoon of chocolate frosting for each pair.
What You Will Need:
- Macaron templates (find free downloadable templates HERE and HERE)
- 2 large baking sheets lined with parchment paper
- 1 -10 mm piping tip
- 1 Medium disposable piping bag
- The recipe conversions from European Measurements are Manuela’s US converted recipes or were calculated with the iPhone APP “Kitchen Pro”