My sister's baby shower is this weekend & so I wanted to make some blue & pink french macaroons.
Got a Martha Stewart recipe of the internet & had a crack - disaster! All dry, hard to pipe. Could literally touch them without getting a damp finger.
I followed the recipe to the T other than the fact it called for almond flour which isn't available in our small town so I used almond meal. Is this an OK substitute to make - should it still have worked.
Recipe was as follows:
1 cup of confectioners sugar
3/4 cup almond flour (I substituted with almond flour)
2 large egg whites
3/4 cup caster sugar
What have I done wrong, told her I would make them & so want to get it right for her special day. Any help would be so much appreciated
Hi! I'm not a macaron expert, but I know that they are very tempermental & even though almond meal and flour are very similar, the slight texture difference might have been why they didn't turn out. You can buy Almond flour online if you have time to wait for them to ship. Also - I would think you would need more egg whites. Google around and try to figure out if the measurements seem right. Good luck
120g almond meal
200g powdered sugar
100g aged egg whites (to age your eggs whites, crack and let sit loosely covered on your counter for 12-24hrs)
30-35g granulated sugar
food coloring gel (optional)
use this recipe and always weigh your ingredients, its much more accurate. also, sift everything and blend the almond meal and powdered sugar in a food processor to make it finer. hth
This site may be of help to you. Good luck.
Theonlynameleft (nice name, by the way), here's the link to the step-by-step instructions on how to make them using the ratios that Stephy42088 gave you. There are various methods, this one is using the French meringue method. Please read everything first from top to bottom. They're temperamental, but not impossible to make. You're not just following a recipe but getting a whole set of instructions.
Warning: posts are long, but she's thorough.
And if you make Italian meringue, or if one day you want to make them the other way, here's the italian meringue method:
Forgot the troubleshooting guide.
Thanks everybody for your replies - I will be having another crack within the next few days & will be sure to post an update on how I got on. Fingers crossed!
Thanks all for your advice