Day 15: French Macarons

I wasn't kidding when I said special treat yesterday. Yes, it's true. Today we attempted to make the infamous french macarons. Not only did we attempt, but I think we almost succeeded. I say almost because most of them turned out beautifully but as the batter sat out longer waiting to bake off in the oven, the more deformed they became after we removed them from the oven. So lesson learned. They also are not completely perfect because the buttercream that the recipe called for just didn't turn out as great as we had hoped but sandwiched between the macarons, they tasted pretty good. Since they turned out pretty well, I think its safe to say that my mom and I are "officially" bakers and truly appreciate all the professional bakers out there who make these confections on a regular basis. It was one of the most time consuming and precise processes I have ever experienced in the kitchen. To be completely honest, I would rather buy macarons than make them myself because its just a lot easier and the bakeries do them pretty well (probably better than mine). I'm happy that we took on the challenge of making them, though. I'm glad to say that we made them and they turned out well.

We made a vanilla bean macaron. My hands still smell like vanilla bean and I literally cannot stop smelling my hands because the scent is so delicious and pleasant. I like the vanilla because they are very simple yet yummy. If we were to ever make these again, the only thing I would change is the buttercream. We would need to try a new filling, maybe chocolate or raspberry?

We adapted the recipe from the Bouchon Bakery cookbook. I'll give the ingredients and some basic instructions but if you're interested in the detailed instructions and some good tips, check out the cookbook. It is an amazing cookbook filled with recipes for delectable pastries.

Vanilla Macarons-

1 3/4 cups + 2 1/2 tablespoons almond flour/meal
1 3/4 cups+ 1 tablespoon +2 teaspoons powdered sugar
1/4 +1 1/2 tablespoons egg whites
1/4 cup + 2 tablespoons egg whites
1 vanilla bean, split lengthwise
1 cup + 3 tablespoons sugar
2/3 cup water

Vanilla Buttercream Filling-

3 tablespoons + 1/2 teaspoon sugar
3 tablespoons + 1/2 teaspoon sugar
 1/4 cup + 1/2 teaspoon egg yolks
1/4 cup + 2 1/4 teaspoons whole milk
8.8 ounces of unsalted butter, room temperature

Honestly, the instructions are very long and detailed, so if you are interested in trying this recipe,  search the internet for Bouchon Bakery's macaron recipe and you'll find it or go out and buy the cookbook if you're in need of a new cookbook.

Aren't they just so beautiful?! I think they are so pretty, I just love them! Honestly, I think that they appeal so much to us because of how they look rather than how they taste, although they are quite scrumptious. The recipe said that to give it the chewy yet light and airy texture you're looking for in a macaron, they should be put in the freezer for at least a day before being served to get to that texture.

So, so pretty! I hope you enjoyed reading about our fun little challenge today. Sunday Funday, right? :) enjoy the rest of your day!