While we’re at home binge-watching our favorite TV shows, keeping our kids entertained and trying to keep ourselves entertained too, now is a better time than ever to learn a new skill. Anyone up for baking? We’ve got just the right recipe from one of our awesome Jane employees. Enjoy a delicious and colorful treat of macarons to make social distancing a snap.
Here’s our employee’s story about discovering her joy for baking: “One day I was driving home and decided to stop at a local chocolate shop. I saw they had macarons so I tasted one for the first time and fell in love! As someone who had never baked anything other than boxed brownies, I thought ‘I can make these.’ After I got home, my husband and I ran out to the store to get the ingredients, looked up about a million different recipes and picked one to start. Three ruined batches later, I finally started to get the hang of it and baking macarons became something I love doing all the time.”
We hope you love it too!
7 ounces confectioners’ sugar
4 ounces almond flour
4 large (4 ounces) egg whites, room temperature
1/8 teaspoon cream of tartar
3 1/2 ounces granulated sugar
1 teaspoon vanilla bean paste
Gel food coloring
- Preheat the oven to 300 degrees F. Fit baking sheets with silicone mats.
- To make the meringue: Add egg whites and cream of tartar to the bowl of a stand mixer fitted with a whisk attachment. Whip whites on medium speed until foamy. Gradually add sugar. Once all the sugar is incorporated, continue to whip meringue to stiff glossy peaks. The meringue should have the consistency of shaving cream.
- To complete the macaronage: Scoop about 1/4 of the meringue and vanilla bean paste into the flour and confectioners sugar mix and incorporate. This is a “sacrificial” mixture, so no need to be delicate. Once incorporated add in the remaining meringue, folding it in and smearing along the sides of the bowl and then folding back into the center, being careful not to over mix. Repeat until the batter becomes shiny and reaches the consistency of slow moving lava. To check for the correct consistency, the batter should flow from your spatula and hold a ribbon for a couple of seconds, then fall back into itself making a smooth glossy surface.
- Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip. Pipe batter by holding the bag 1/2 an inch above your mat, directly in the center of the first circle, and fill. Squeeze for about 3 seconds and then stop and make a quick upward and sideways motion to detach the batter and move to the next circle.
- Let macarons stand at room temperature until a firm skin forms, which will take 30-60 minutes depending on the altitude of where you live. To check if the macarons are ready, lightly touch the top; if the consistency is similar to when you lightly touch the skin between your thumb and pointer finger, they are ready for the oven.
- Bake macarons one sheet at a time for 12 minutes. Once done, allow the macarons to cool before taking them off of the mat. If the bottom of your shells stick to the mat, they are not cool enough.
- With egg whites, you can not use a carton of egg whites. You need to use real eggs and separate them.
- Duration of how long the shells need to sit out is based on your altitude.
- Temperature and time of baking is determined by your oven and altitude.
2 large egg whites, room temperature
1/2 cup granulated sugar
8 ounces (2 sticks) unsalted butter
1/8 teaspoon fine sea salt
1/2 teaspoon vanilla bean paste
- Place egg whites and sugar in the bowl of a stand mixer and whisk to blend. Bring 2 inches of water to a simmer in a medium saucepan. Place the bowl over the simmering water and heat, whisking constantly, until the mixture reaches 145 F. Remove bowl from the heat and attach to a stand mixer fitted with the whisk attachment. Whip the mixture on high speed until it cools to room temperature, is light and billowing, and resembles marshmallow fluff. Before continuing, make sure the meringue is cooled to room temperature, otherwise, the butter will melt.
- With the mixer on medium-high speed, add vanilla paste, salt, and butter, a couple of tablespoons at a time, allowing each addition to blend in before adding in the next. Continue to whip until all the butter has been added and the mixture is velvety and smooth.
- Transfer to a piping bag fitted with a medium plain round pastry tip.