Hi there .
It feels like I haven’t posted in a while.
I’ve been busy being Grandma . . . as well as trying to get over a case of Bronchitis . . . or something annoyingly similar!
Two things today.
I want to pass on the recipe for these chewy, melt in your mouth Macarons . . . made without using a gram scale. This recipe is for those of you who have wanted to try making Macarons, but don’t want to run out and by a kitchen scale.
This recipe comes from Anne Thornton, the funny wonderful host of Dessert First. I seem to love all her recipes! I’ve tried so many different Macaron recipes but they all require gram measuring. I finally bought a wonderful XOXO brand scale and it’s easy to use and I love it. If one of these scales isn’t to be found in your kitchen, this recipe is for you. It uses Cups & Tablespoons for measuring, instead of grams.
I decided to put this recipe to the test. It seemed odd not to carefully measure grams on a scale, but rather use cup measuring instead. I have to say . . . they are not quite as pretty as the recipes I’ve posted previously, but taste every bit as wonderful. So go ahead and give it a spin. Once you make Macarons . . . you’ll be smitten! Just follow the Macaron Tutorials I’ve posted so that you learn about macaronage and piping rules . . . but use this recipe instead.
If you follow the tutorials, your macarons should turn out with “feet intact!”
I’m posting the recipe as found on Dessert First. She made a salted Caramel Banana filling for the middle of the Macarons, but I still prefer the Swiss Meringue Buttercream. I’ve posted a Tutorial on making this as well. You can flavor it anyway you like! You’ll just have to experiment to find out what your family likes nestled in between.
Remember: The key to great Macarons is letting them sit in the refrigerator for at least 24 hours before eating them. Trust me . . . it makes all the difference in the world! I’m still far far far away from being an expert on Macaron making, but . . .they have all come out of the oven with “feet!” I have made my own Almond Flour thus far, but I did finally find it in our local Health Food store. If you notice the tops of my macarons aren’t perfectly smooth, it’s because I use whole – raw Almonds that are not skinned. They work just fine, in case you can’t find Almond meal.
ta da da da
GIVEAWAY IS NOW OVER.
also . . .remember the very generous giveaway from
We have a winner!
Using a random number generator, our winner is . . .
If you are in need of gluten & sugar free recipes, her site is full of wonderful recipes.
Krystal I will be emailing you for the information that Shabby Apple will need to send you a new summer dress. We are all jealous and very happy for you!
*Don’t forget: Any of my readers can use this coupon code: getoffbuttandbake10off at checkout to receive 10% off your purchase! You must use it soon though to receive a discount. Maybe I can convince Shabby Apple to do this again very soon.
In the mean time, you must make Macarons. If you don’t have a scale . . . use the recipe below. It’s worked just fabulously for me.
WARNING: Very addictive.
- 1 1/4 cup almond meal
- 1 3/4 cup powdered sugar
- 3 large older egg whites
- 3 tablespoons meringue powder
- Food coloring, if desired
- Fleur de sel, for sprinkling (opt)
Salted Caramel Banana Filling:
Note from Jonna: I still prefer the Swiss Meringue Buttercream that you can flavor with oils.
- 1/2 cup granulated sugar
- 3/4 tablespoon unsalted butter, at room temperature
- 3 teaspoons heavy cream
- 3/4 teaspoon fleur de sel
- 1 ripe banana
Suggested color and flavor combinations are:
- Deep purple macaroons filled with store-bought black currant preserves
- Deep pink macaroons filled with store-bought or homemade raspberry preserves
- Brown macaroons filled with store-bought peanut butter and jelly
- Yellow macaroons filled with store-bought lemon curd
- Green macaroons filled with store-bought cream cheese frosting mixed with ground pistachios
Cook’s Notes: You don’t need to go out and purchase older egg whites, you can simply used the eggs that you’ve had in the refrigerator for the last 4 or 5 days. After you separate the eggs, make sure you allow the egg whites to come to room temperature before whipping. Room temperature egg whites whip better and faster if at room temperature.
For the meringue cookies: Preheat the oven to 300 degrees F. Prep 2 half sheet pans with parchment or silicone baking mats.
Sift together your almond meal and powdered sugar and set aside.
In the bowl of a standing mixer, or with an electric hand mixer, beat the egg whites on low speed until foamy. Begin sprinkling in the meringue powder as you beat. Then increase the speed to medium and beat until soft peaks form. If adding food coloring at the point, you can divide the meringue, add to a separate bowl and dye as desired (see Cook’s Note, below). Beat to combine. When you get to soft peaks (the peaks will curl when the whisk is lifted from the mixture), carefully proceed; you want firm glossy peaks in your meringue, you do not want to beat all the way to stiff peaks (peaks stand up straight when a whisk is lifted from the mixture).
Add a third of the almond mixture, folding it in gently. Once combined, add the remaining almond flour in 2 batches. Be very, very gentle! Make sure to fully incorporate all your ingredients, but do not over-fold.
Spoon the mixture into a pastry bag fitted with a plain 1/2-inch tip. (You can also use a ziptop bag with a corner cut off.) It’s way easier to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
Pipe 1-inch mounds of batter onto the prepared sheet pans. Using a wet fingertip, tap the mounds to a smooth tip. Alternately, pick up the pan with both hands, and holding it level, tap it firmly onto the counter several times. Allow any residual water to dry out. Sprinkle each cookie with fleur de sel. Allow the cookies to rest 30 to 60 minutes, depending on the humidity.
Bake the cookies for about 15 minutes, 1 sheet at a time. Let the cookies cool.
For the filling: In a heavy bottomed saucepan set over medium-high heat, combine the sugar and 2 tablespoons water. Slowly let the sugar melt and turn into caramel (do not stir). Carefully add the butter and heavy cream and stand back as it will release a lot of steam. Stir until everything is fully incorporated. Add the fleur de sel.
In a small bowl, mash the ripe banana with a fork. Once the caramel has cooled, add it to the mashed banana. Spread the mixture on the cookies, making sandwiches. Place in the refrigerator and allow to mature for at least 24 hours.