I FINALLY MADE FRENCH MACARONS, THE WORLD MOST FAMOUS DESSERT!

OK friends, this is not the easiest dessert to make. Why? There are too many variables and factors to consider in order to get them right. If the weather is humid, don’t make them. If you over beat or under beat, you are dead. If you take them out of the oven before time or after time, super bad. Did they develop feet? Awesome. I can go on and on with this finicky and yet amazingly delicious, sophisticated and fancy cookie. I’ll stop.
 
I researched tons of on-line recipes to finally come up with one that I felt comfortable. After all, this was my first time making them. Therefore, I warn you now, this recipe will be long so that I can help you to avoid flaws!
 
Category:  Dessert
Approx. Prep and Cook Time:   At least one hour
Approximate Cost:    $6.90
Difficulty Level:  Advanced
Allergens, Other:  Gluten Free    
Servings: 24 Macarons (some of my cookies were uneven and not pretty, so I ate them)
 
INGREDIENTS for the macaron:
1 c. almond flour ($2.67) (1 bag cost approx. $8.00)
2 c. powdered sugar (.60)
 
3 egg whites at room temperature (.48)
¼ tsp. cream of tartar (.05)
¼ c. white sugar (.25)
Pinch of salt (.05)
Food Coloring (.05)
 
DIRECTIONS for the macaron:
Sift the almond flour and powdered sugar and discard anything left in the sifter. It doesn’t matter that the almond flour said its extra fine, DO SIFT IT anyway, since you want to get a very fine powdery mix. Set aside.

In a non-reactive bowl, beat the egg whites until foamy. Then add the salt, cream of tartar and white sugar and beat for about 10 minutes.

This is critical: Beat until the mixture form straight peaks that stand when you lift the beaters or paddles. At that point, add the food coloring and it is recommended that we use gel.

Now is the moment of truth, you will be folding the almond and sugar mixture into the egg whites mix and FOLD for about 60 to 75 times.

After this you are ready to transfer the batter into a pastry bag. Every recipe I read recommends to use a ½ inch round tip.

At this point PREHEAT THE OVER AT 300 DEGREES. While you pipe the cookies.

In a baking sheet with parchment paper or silpat, pipe about 1” round cookies.

IMPORTANT: ONCE YOUR BAKING SHEET IS FULL OF THE PIPED COOKIES, TAP THE SHEET HARD SEVERAL TIMES AGAINST YOUR COUNTER TOP, TO GET RID OF ANY BUBLES DEVELOPED WHILE PIPING THEM. It will also prevent cracks at the top of the cookies.

Allow the baking sheets to stand in the kitchen for about 45 minutes to dry out the tops and better yet, this process will allow the cookies to develop the ever famous FEET.

Bake them for about 20 minutes. ONE BAKING SHEET AT A TIME. Do not under bake or over bake them.

While they bake, prepare the buttercream of the filling of your choice.

Ingredients for the chocolate buttercream                 
½ c. Unsalted butter at room temperature ($1.00)
1 ½ c. Powdered sugar (.65)
¼ c. unsweetened cocoa powder (.40)
1 + tbsp. Evaporated milk (add more as needed for a smooth batter) (.20)
½ tsp. vanilla (.50)
 
Directions for the chocolate buttercream

1. Beat the butter until fluffy.
2. Add the sugar and cocoa powder until it looks smooth.
3. Add the milk and vanilla. If needed you can add more milk until the batter looks smooth but still can hold its shape to add to the macaron cookie.