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This is my second attempt at making French macarons. On my first try the batter was under mixed and shells cracked while baking. This time I purchased an electric hand mixer so it was easy to beat egg whites and sugar into stiff peaks. Last time we used a whisk and had to take turns every few minutes. I need to practice piping so they are all the same size. Also, leave enough space between each one because they`ll expand slightly when tapping tray to release air bubbles. If you try to separate them afterwards, they will crack while baking.
Macaron Shells Ingredients:
1 cup of ground almond
2 cups of confectioner / icing sugar
3 egg whites (leave at room temperature for 24 hours)
½ cup of granulated sugar
Once you start folding, I would recommend watching a video to get an idea of the right consistency because mixing is a crucial step. You can`t under mix or over mix. I don`t know what happens when it`s over mixed, but when under mixed they`ll crack while baking. After piping batter on to the tray, tap several times to release air bubbles. Then let them sit on the counter for about 10 minutes while oven is preheating. The batter will dry slightly during this time and when you touch it, there shouldn`t be any batter sticking to your finger. Since this is a salted caramel recipe, I sprinkled sea salt on every other shell before baking.
Caramel Sauce Ingredients:
½ cup unsalted butter
1 cup of brown sugar
1 tbsp of corn starch
First on low heat I melted about ½ cup of unsalted butter then added brown sugar and mixed until dissolved. Lastly I added about 1 tablespoon of corn starch for thickening. Then poured sauce into a jar and left it in the fridge while macarons were baking.
One thing I would change is to add more ground almond. The shells didn`t have a chewy texture that normal French macaron has from ground almond. Also I would use less sugar because I didn`t realize how much sugar this recipe required.
All photos are my own.