ORIGINALLY PUBLISHED IN DE MODE JAN-FEB-MAR 2020 (Vol III, Issue XIII)
Article Published on: 30 MAR 2023 | www.demodemagazine.com
She started Sally’s Baking Addiction in 2011 as a personal blog and an easy way to share her baking recipes with everyone. At the time, she felt a little lost in both her career and life, but the kitchen always kept her centered. Her small hobby blog quickly ignited a passion for food photography and teaching others how to bake, not just what to bake. Just a year and a half after launching her blog, Sally quit her full-time job to build Sally’s Baking Addiction into a business. Since then, She's written, photographed, and published 3 cookbooks, went on a 20-city national book tour, and hired 2 assistants, Stephanie and Hilari, to help her in managing her business. She is grateful this has been my path in her life, and it all began with the simple decision to chronicle her recipes online. As a self-taught baker herself, Sally’s Baking Addiction has become a trusted resource for fellow dessert lovers who are also eager to bake from scratch. On her blog, you’ll find hundreds of from-scratch recipes that are inspired by seasonal favorites and recipes that have been passed down to her. There are also plenty of helpful kitchen tips, lessons on baking basics, step-by-step photos, and video tutorials that will encourage you to grow and have confidence in the kitchen. She is fiercely dedicated to providing well-tested recipes and sharing everything she has learned along the way. Before Sally posts a new recipe, you can feel confident that she has already tested it dozens of times in her own kitchen. We truly hope Sally’s Baking Addiction will be your first stop when you need a recipe for any occasion—whether it’s a killer dessert for Thanksgiving, a tempting Valentine’s Day treat for your love, or just some delicious comfort cookies after a tough week.
French macarons are delicate cookies with a crunchy exterior and weightless interior. They have a nougat-like, chewy texture and can be filled with anything from frosting and salted caramel to lemon curd and chocolate ganache. If there’s one thing to know before beginning French macarons at home, it’s this: these cookies are not simple. Impossible? Absolutely not. Requiring BOTH patience and practice? Yes. That’s why they’re so expensive in bakeries and restaurants! These are quite particular little cookies, as I’m sure you already guessed. I’m not saying this to intimidate you! I’m saying this to prepare you for a French macaron journey. Let’s get started. You can do it.
200g confectioners’ sugar (close to 2 cups)
100g almond flour (close to 1 cup)
120g egg whites (around 3 large egg whites)*
1/8 teaspoon salt
40g sifted granulated sugar or caster sugar (3 Tablespoons)
flavoring or color
your desired filling
Special Tools: Kitchen scale (great options here, here, and here), food processor or blender, piping bag, 1/2 inch tip (I use Ateco 806 (size 6) tip)
Egg Whites: Age your egg whites. This is so important! Separate them first. Then, let them sit out at room temperature for a few hours; overnight is preferred.
When coloring or flavoring macaron batter, remember that less is more. Too much addition to the light batter equals a change in texture and appearance. I find a half teaspoon of any flavor extract is enough for the entire batter, as well as only 1-3 drops of liquid/gel food coloring. You can also use food coloring paste. I used 1/2 teaspoon of almond extract in the pictured macarons. I also tinted one batch of peach with 1 drop of pink liquid food coloring and 1 drop of yellow liquid food coloring.
Filling Ideas: I used very vanilla frosting in these photos. To get blue, I tinted it with 1 drop of blue liquid food coloring. You can also use regular vanilla frosting, strawberry frosting, raspberry frosting, jam, salted caramel, marshmallow frosting, lemon curd, milk chocolate frosting, dark chocolate frosting, coconut frosting, butterscotch sauce, apple butter, chocolate ganache, white chocolate frosting, whipped cream, strawberry whipped cream, etc.
STEP 1: Place the confectioners’ sugar and almond flour in a food processor or blender and pulse or blend for 30 seconds until thoroughly combined and fine in texture. Set aside.
STEP 2: In a completely dry and grease-free bowl, beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and beat *just* until stiff peaks form, about 3 minutes. Do NOT overbeat. Using a metal spoon or rubber spatula, gently fold in the sifted granulated sugar, 1 Tablespoon at a time.
STEP 3: On low speed, beat in any flavor or color at this point.
STEP 4: Do not overmix. Using a metal spoon or rubber spatula, fold in the confectioners’ sugar/almond flour mixture until combined. Be very gentle and light-handed while doing so. Once completely combined, the mixture will be smooth, sticky, and glossy.
STEP 5: Let the batter sit uncovered at room temperature for 10-30 minutes. Meanwhile, fit your piping bag with the piping tip. Line 2-3 baking sheets with silicone baking mats
STEP 6: Fill the piping bag with the batter and pipe evenly sized rounds onto the baking sheets– make sure you are holding the bag vertically and close to the baking sheet. While piping, the batter will slightly spread out, so keep that in mind. You want around 2-inch circles. Gently tap the bottom of the baking sheets on your counter to rid any large air bubbles. You can lightly sprinkle a few sprinkles, a dash of cinnamon, or any edible decorations onto the wet round shells at this point.
STEP 7: Let the piped rounds sit for at least 45 minutes and up to 1 hour. This is crucial to making macarons! The air will help the rounds set and form a dry shell. They should not be sticky going into the oven.
STEP 8: Preheat oven to 325°F (163°C). Bake the macarons for 10 minutes, one baking sheet at a time. Rotate the pan at the 5-minute mark. The tops should be crisp and the macarons should have formed their signature crinkly “feet.” Allow cooling completely on the baking sheet before filling.
STEP 9: Fill* and sandwich two shells together to form an iconic French macaron cookie! Leftover macarons keep well covered at room temperature or in the refrigerator for up to 1 week.