Since my husband bought me a new oven, I've been much more enthusiastic about baking... cakes, cookies, bars, and even brought me to venture to making roast chicken, pot roast, etc. But one thing that I've been dying to experiment was making macarons.
In the past 2 1/2 years that I've lived in Indonesia, I've tried making macarons several times prior to my new oven and 8 out of 10 came out disastrous. My old oven was small and has a mind on its own when it comes to temperature. Although my new oven is not a convection oven in which one can set and maintain temperature, it's been great! I did have to do a few test runs that resulted in failed macarons, but I finally got the right formula for my oven!
Since then, I've been in macaron madness for the past month!
Here's the macaron recipe that I used:
(adapted from Laduree Sucre)
68g almond powder
62g powdered sugar
50g egg whites
50g granulated sugar
Preheat oven to 350F. Sift almond powder and powdered sugar together and set aside. In a very clean bowl, whip the egg whites until foamy and then slowly add in the granulated sugar. If you want to add coloring, add it now. Add the almond mixture to the meringue all at once and fold the mixture using a spatula until the batter is shiny and has the consistency of lava. Pipe the batter on a silpat or parchment paper and leave to dry for about 20 minutes (depending on the humidity, the time will vary). Bake for about 15 minutes. Once done, remove from the oven and let it cool to room temperature before attempting to remove the macarons from the silpat or parchment.
For the filling, go wild! I've used ganache, buttercream, jams, peanut butter... whatever you feel like eating :)