Macarons – Another Attempt At Perfection

In my quest for the perfect macarons, I made another two batches yesterday. Ugh! The first batch was to be another batch of the lemon macarons that looked so good the first time around. I still had some lemon buttercream left over, along with half a jar of lemon curd (why is it disappearing so quickly??) so I thought it would be a good idea to use them up. This time, I made the mistake of not trusting my scale, added too much almond flour, and they went flat, although some of them did have feet.

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The second batch I made was a small batch (about a dozen) of Kahlua macarons. They turned out REALLY well. In addition to the almond flour, I ground up some cocoa nibs with granulated sugar in my coffee grinder (btw, it’s a great way of cleaning out your coffee grinder!) and added about 50 grams (after taking out about 50 grams of the almond/icing sugar mixture). I filled the macarons with Kahlua butter cream. Oh my!

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Just look at those feet!

I think I’ve got my oven figured out now. If I set the oven for about 250ºF and leave it on while I’m letting the macarons dry out a bit, it’s the perfect 325º by the time they’re ready to bake (yes, that’s a 75º difference!). Most recipes call for the cookies to bake anywhere from 12 – 18 minutes. I’m finding they’re just about right at the 15 minute mark. I’ve also realized that the oven heats unevenly so I’ll have to try what I’ve seen suggested on numerous websites – place an empty cookie sheet on the bottom rack. I guess one of my old, beat up cookie sheets would be perfect for that. Next time.

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It would be very tempting to try another batch tomorrow but I’ve used up all my icing sugar and most of my eggs. Two batches are enough for one weekend’s baking.

 

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