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First preheat the oven to 300. Whisk together almond meal and powdered sugar. In a separate bowl, mix the egg whites, sugar and almond extract, and beat it until it forms shiny peaks . Fold the egg whites into the almond mixture. Mix it until the mixture has the consistency of honey. Put the mixture to a piping bag. Pipe 1-inch rounds, on parchment paper. Let the rounds sit for about 30 minutes. Bake for about 14 minutes. Let the cookies cool, then add the filling, sandwich the cookies together, and ENJOY!
Macarons, often mistaken as macaroons, are French pastries, that have two meringue cookies put together with ganache in between. These delicate and airy pastries have a light, crunchy texture on the outside and are slightly chewy on the inside. These mouth watering deserts were invented in the twentieth century by Pierre Desfontaines Ladurée.
Making macarons wasn't as easy as I thought it was going to be. The time it takes to prepare, bake, and fill the macarons is about 2 hours. There are so many steps and the amounts have to be very precise. Though it is time consuming, it is a lot of fun. It was pretty cool to eat some really good macarons, and know that I made them myself.
But... they don't always turn out perfect (kinda like these). My first batch came out perfect, but 2nd and 3rd, not so much. The way your macarons turn out can depend on even the slightest touch of egg yolk, an imprecise measure, and even the humidity.
A macaron's cookie is made with almond powder (or coconut), sugar, and egg whites. The ganache in between is usually cream-based (like buttercream, but sometimes jam). Macarons come in many different colors and flavors.
This year it is going to celebrated on Sunday, May 31!