May 15, 2017

Easy and Delicious Macarons



If I had to pick one food that represents the relationship I have with my daughter, it's a macaron.  She loves them and honestly, because she loves them so much, I always think of her when I see them.

Her obsession started a year and a half ago when we went to New York City in December and she fell in love with the American Girl Doll of the Year, Grace.  Grace is a baker who goes to Paris and makes macarons. Cue Emmalee being obsessed with all things Paris and macarons, Whenever we see them see asks for some...



Her birthday is coming up next month and she's asked for a tea party, complete with macarons for all her guests.  Have you ever priced out macarons? Those little things run anywhere for $2-$3 a piece. Multiply that by her entire class and their parents, plus our family members, and that's just not happening. I figured I'd give it a try and see if I could make them myself.



Honestly, I was petrified. These have a reputation of being super difficult.

I scoured the internet trying to find a recipe that looked delicious but doable and finally settled on this one from Mom Dish. I had already separated 3 egg whites and all the other recipes called for 2 so it was an easy decision.  I also loved that this one didn't tell me to count strokes or how quickly the batter resettled into itself...

To prep my cookie sheets, I used these amazing silicone baking mats I bought last year. I swear, the macarons came right off thanks to them.  (Amazon has a ton of other ones, including macaron size guide ones!)

I followed the recipe almost exactly, but added in a splash of raspberry extract before adding the dry ingredients. I decided to cook them in small batches, just in case. The most important step is letting them crust over on the counter before cooking.  The recipe said 20 minutes; I waited 30. The recipe said to cook for 13 to 20 minutes, mine took 22. They were a "constantly check" and then excitement when they'd come out right.


For our middles, we simply added some lemon extract to an easy buttercream recipe.

Emmalee was super excited to see the final product and spent the night coming up with flavor combinations and colors that she wants at her party! While I'm excited to make them for her party, I was more excited tonight to enjoy one (or three) as a small gift to myself this Mother's Day.

What flavor combination should we try next?

xo, Heather

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