Aren’t these so cute and beautiful? Just look at the little “feet” that forms on the bottom of the delicate macaron cookie. Surprisingly, while I was filling the macarons with my peach jam, the cookie suddenly crack and broke because it was so fragile! The crunchy and hard outside, with a “melt in your mouth” texture in the inside. The macaron cookies date back to 1533 when a chef named Catherine de Medicis (the wife of King Henry II of France) in Italy. This delicacy was then changed into a “double decker” stack during the 20th century when Pierre Desfontaines, the grandson of Louis Ernest Laduree, had the idea to fill the cookies with fillings such as ganache, buttercream, or jam. So much had changed since that time period as the macaron evolves into many different flavors and creative shapes. This popular delicacy is not only delicious, but it is an indulging dessert that WOWs the crowd. Happy Eating~ 🙂
Vanilla Macaron w/ Peach Jam
- 100g egg whites, at room temperature
- 1/4 tsp salt
- 110g almond meal, at room temperature and well sifted
- 200g icing (confectioner’s) sugar
- 50g sugar (I use caster/superfine)
- Optional: 1 tsp powdered egg whites (available from The Essential Ingredient), helps to stabilise egg whites but is not necessary
- 1/2 cup prefered jam (I used peach jam)
- Line two baking trays with good quality baking paper.
- Place icing sugar in food processor and pulse for a minute to remove any lumps. Stir in almond meal and pulse for about 30 seconds to combine. (If you don’t have a processor just sift together with a fine sieve.) Sift into a large mixing bowl and set aside.
- Using an electric mixer, beat egg whites and salt (and egg white powder) in a medium mixing bowl until it reaches soft peaks. With the mixer on high speed, gradually add sugar and beat until it reaches stiff peaks.
- Add meringue to your dry mixture and mix together with a spatula, quickly at first to break down the bubbles in the egg white (you really want to beat all the large bubbles out of the mixture, which is easily done by smearing the mixture on the bottom and side of the bowl with your spatula), then mix carefully as the dry mixture becomes incorporated. Take care not to overmix, the mixture should flow like lava and a streak of mixture spread over the surface of the rest of the mixture should disappear after about 30 seconds.
- Place mixture in a piping bag with a 1cm round piping tip. Pipe circles about 3.5cm wide on your prepared trays, leaving about 3cm space around each one. Tap baking sheets carefully and firmly on the benchtop a couple times to remove any large bubbles.
- Place white mixture in a piping bag with a narrower round piping tip (I used a 3mm wide tip). Set aside and allow the blue piped circles to dry for half an hour.
- Leave to dry for about 60 mins more, until when you press the surface of one gently it does not break/stick to your finger. This will help prevent any cracking and help the feet to form on the macs.
- Preheat your oven to 130-150°C (265-300°F), depending on your oven (fan-forced ovens may need to be set as low as 100°C, it really depends) . You can place the sheet of piped shells on top of an upside-down roasting tray or another baking tray, for better heat distribution.
- Bake for 20-25 minutes, depending on the size of your shells. Carefully test if the base of the shell is ready by gently lifting one and if it’s still soft and sticking to the baking paper, then it needs to bake for a few minutes longer.
- Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool.