I wish I could say I succeeded in making these the first time. But I can’t. Truth is, I’ve tried so many times to make the perfect macaron, or at least one with feet. However, every time, I look in the oven and little lifeless puddles mock and laugh me in the face.
You think you’re good enough to make me?
Those flat puddles would never cook… They always turned out ugly, bubbly, and ever so sticky and chewy.
But guess what??? I conquered my nemesis with this recipe!!! They even worked when I substituted coconuts instead of almonds (because now more people can eat macarons since they’re nut free!).
Oh and btw, if you’re going to argue with me that coconuts are a nut, they’re not. They’re classified as a drupe (which sounds like an insult, but whatevs).
-Be careful when grinding the almonds to not turn it into almond butter.
-Stiff peaks means when you can tilt the bowl over your brother’s head without the egg whites sliding out (not that I’ve ever tried it…).
Les Macarons avec la Crème au Beurre Noisette
- 4 oz almond flour or ground up almonds until fine
- 8 oz powdered sugar
- 4 egg whites
- 1 1/2 oz granulated sugar
Crème au Beurre Noisette
- 1/2 c butter
- 1 cup powdered sugar
- 2 tsp salt
Sift the almond flour and the powdered sugar in a bowl, or just process them in a food processor together.
In another bowl, beat the egg whites with the granulated sugar until stiff peaks form.
Add all the almond flour mixture to the egg whites and mix until "lava-like." No need to be gentle, you're trying to deflate the egg whites. Don't go overboard though, because then they won't turn out right. If you hold the spatula out and drop a bit of batter back into the bowl, the tip should melt away in around 20 seconds.
Pipe equal sized rounds onto a baking sheet. Tap it on the counter a few times to get all the air bubbles out.
Let them rest for 30 minutes, or until a smooth skin forms and you can touch them without any sticking to your finger. You may skip this step, but I find that it makes the batch much more successful.
Bake in a preheated 300 F oven for 18 minutes.
Let cool and match into pairs.
For the brown butter cream, microwave the butter for 3-5 minutes or until nice and nutty smelling. It should look brown.
Let cool for about 5 minutes and then stir in the powdered sugar.
Now, take a macaron pair and on the bottom of one of them, pipe on the buttercream. Sprinkle on a little pinch of salt, and top with the other half. Do this to the rest of them.