Cooking, Desserts

Tatianna’s Macarons

2/3 cup fine almond meal
1 1/2 cups powdered sugar
3 large egg whites, room temperature
5 tablespoons granulated sugar
1 teaspoon vanilla extract

1. Preheat the oven to 280ᵒF, and position 2 racks in the lower section of the oven. Line 2 rimmed baking sheets with parchment paper.

2. Beat the egg whites on medium-high. When the eggs are frothy, gradually add granulated sugar 1 tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form. Gently stir the vanilla extract.

3. Fold half of the almond meal and powdered sugar into the meringue using a flexible silicone spatula. Once the almond mixture is incorporated, add the second half and repeat the folding motion (lift from the bottom, up around the sides, and toward the middle).

4. Punch down into the center of the batter a few times using the flat of the spatula. Do not make the batter too runny.

5. Pour batter into a gallon-size Ziploc bag: just snip a teeny bit form one of the bottom corners. Pipe out 1-inch rounds on your prepared baking sheets.

Tatianna's macarons pouring dough in bag

Tatianna's macarons dough on the baking sheet

6. Allow the piped macarons to dry, uncovered, for at least 15 minutes.

Tatianna's macarons on the baking sheet

7. Place both baking sheets in the oven and bake for 15-18 minutes. After the first 2 minutes, insert an oven glove between the oven door to allow any excess humidity to escape.

8. Halfway through, swap oven racks and rotate the sheets for even baking.

9. Remove the macarons from the oven when they are baked all the way through and the shells are just hard.

10. When fully cooled, assemble the macarons with your choice of filling (buttercream, jams, preserves, Nutella, chocolate, etc…)

Tatianna's macarons making the chocolate filling

Tatianna's macarons with chocolate

Tatianna's brother, Cees, cannot wait to taste the chocolate macarons

Tatianna’s brother, Cees, cannot wait to taste the chocolate macarons

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