Not that I overly minded eating all those less-than-perfect batches. I may have gained 20 lbs. from the experience, however. Macarons are not a low-calorie treat, ha ha ha.
She plops her little butt right on the floor and digs in. I don’t even have to give her a completed cookie, just a single half does her well. Thank God.
Recently, my old food processor bit the big one, and the thing had already endured being duct-taped together for over a year before breaking fatally, a second time. The poor thing. Hamiliton Beach came to my rescue, however, and provided me with an amazing Big Mouth Duo 14 Cup Food Processor. I’m in love with it. Seriously. Love. With my old processor, I often had to re-process my almonds because they weren’t getting ground down enough, but the Big Mouth Duo gets it done the first time, every time.
But first, how about I give you all the recipe for my lime macarons? Yeah, let’s do that.
- 100 grams egg whites
- 35 grams white granulated sugar
- 100 grams blanched almonds or almond meal/flour
- 180 grams powdered sugar
- Heaping 1/4 tsp. Cream of Tartar
- Zest of 2 Limes
- Yellow and Green Gel Food Coloring
- Place the almonds and powdered sugar in a food processor and run for several minutes, occasionally stopping to scrape the sides. Sift the mixture into a large bowl and discard any pieces that don't pass through the sieve.
- In a large metal bowl, add the egg whites and cream of tartar. Begin whipping on medium-high with a whisk attachment until the eggs become foamy and white. Scrape the bowl, then add a tablespoon of granulated sugar and whip again for about 20 seconds. Scrape the bowl and repeat until all the granulated sugar has been added. Scrape the sides one last time then allow to whip at medium-high just until stiff peaks form.
- Add the lime zest and a few toothpick draws of yellow and green gel food coloring, then sift about 1/3 of the almond meal/powdered sugar mixture into the bowl. Slowly and carefully fold the egg whites, by scraping the sides to the bottom of the bowl and then back over the top until the sugar flour is incorporated. Repeat until the all the sugar flour is mixed in, being careful to not beat the egg mixture.
- Carefully spoon into a pastry bag prepped with a 1 inch round tip and pipe 1 1/2 inch circles onto baking sheets covered with parchment paper. Tap the baking sheets again a flat surface to release any trapped air bubbles.
- Allow the macarons to rest for 20-60 minutes, or until they lose their shine and are no longer tacky to the touch.
- Bake in a 300 degree oven for 13 minutes, or until the bottoms are just barely starting to brown.
I am thinking of creating a full tutorial on how to make a basic macaron, especially if you are new to the world of macarons. Let me know if you’d be interested in that by leaving me a comment!
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