Question

Strawberry Jam Macarons [beginner-level]

Answer 1

Made for Valentine’s Day. They’re not perfect but I’m still happy with how they turned out c:

Answer 2

\({\bf{Recipe:}}\)
https://www.youtube.com/watch?v=PvGU7Vl4UL8

\({\bf{Ingredients:}}\)
60g Egg whites (for me, this was 2 large eggs, but this may differ between brands or regions)
30g Caster sugar (I couldn’t find this, so I used granulated sugar instead, which is a bit coarser)
50g Ground almonds/almond Flour
90g Confectioner’s sugar
A bit of salt
Strawberry Jam (for filling)
Food Coloring (gel/powder is ideal, but I only had the liquid kind on hand)

\({\bf{General~Tips:}}\)
- Macarons are very finnicky so don’t be discouraged if the first few batches aren’t great. They generally taste pretty good as long as you measure out the ingredients properly, even if they don’t look picture-perfect.
- More precision is better. Using a kitchen scale is ideal to measure ingredients by mass, rather than volume.
- Sift the almond flour (I didn’t have a sifter so I had to use a whisk, wasn’t ideal)
- Prepare the dry ingredients first so you can fold them in while the meringue is still stable.
- The egg whites need to be very well separated from the yolks.
- Make sure the meringue has stiff peaks. Took me at least 5 minutes of whisking by hand.
- When piping, pipe at a 90 degree angle and keep the pressure and timing consistent.
- Try not to overmix/undermix the batter (it’s hard to explain but look up the wet sand ribbon/figure 8 test. Basically, the batter should be free-flowing enough such that you can lift the spatula, draw a figure 8 with the batter, and have it stay visible for ~10 seconds)
- After piping, lift and drop the tray a few times to drive out peaks and air bubbles.
- Let the macarons develop a film before baking. They should be dry to the touch, and not sticky.

Answer 3

I haven't had macrons in such a while...and these look absolutely mouthwatering. When delicious food gets beautiful; it's true art. Great job Vocaloid (: