The beauty of having to move from a different place every year is that it forces you to throw away items and condense your belongings. Don’t get me wrong, moving is a pain in the ass, but it helps me realize what I need and what I don’t need and what the hell I was thinking when I purchased that. Taking a break from baking and blogging, I spent 2 weeks moving from my old apartment to a new place. As a result of this madness, I have no idea where anything is but I figured it was time for me to experiment with new macaron flavors for Macarons By Jane.
The inspiration came from Green & Black’s organic chocolates that come in assorted flavors. The mint chocolate is a celebration of my own mint plants that are growing in the backyard. Unfortunately, I can’t say the same for the bright green color of the macarons in comparison that Texas is pretty much brown due the scorching temperatures.
I’m going to be honest, I haven’t been using measuring cups/spoons or a kitchen scale to make my macarons. I have just been eyeballing the almond meal and powdered sugar amounts but oddly the macarons have been coming out better as ever! The recipe below is one that I always use though.
Beat egg whites until foamy and add in one tablespoon of granulated sugar one by one. Beat until stiff peaks form. Add in your choice of extracts and food coloring.
Sift almond meal and powdered sugar together in a separate bowl.
Fold in almond meal and powdered sugar into the stiff egg whites until you get a lava-like batter. Use a rubber spatula for this step. Note: It’s important to not undermix and overmix the batter.
Transfer batter to a piping bag with Wilton 12 round tip and pipe circles onto a Silpat. Note: If your batter is more on the runny side, leave plenty of room between the circles because the batter will spread.
Allow a hard crust to form on the freshly piped macarons. This will take anywhere from 30 minutes to one hour depending on the humidity in your kitchen.
Preheat oven to 300F. Bake macarons for 5 minutes on each side to ensure even baking.
Allow macarons to cool before removing from Silpat. Store in an air-tight container up to one week.
Jane Ko is the Editor of the food blog, A Taste of Koko. She is a social media marketer, blogger, food photographer, and the host of the largest SXSW food crawl. Lives in Austin, find her on Google+!
by Jane Ko | 3 Comments