Tuesday, March 25, 2014

Macarons with Nutella filling

#MacaronsRecipe #EasyMacarons #FoodPhotography
#MacaronsRecipe #EasyMacarons #FoodPhotography
Macarons, have always been a dream  and I seriously thought it was rocket science.  This is not the first time am trying these, the first time I baked these, the dough was too watery to pipe. I had no idea what went wrong, so I added more almond flour and baked almond cookies that were delicious. A few weeks back a photographer friend Wendy Cray had the most gorgeous looking macaroons on a forum and when I asked her for the recipe she happily obliged. Since this is the week of spring break, finally teen was home and I asked her to help me pipe the macaroons. I just took a plunge not expecting much, my back up : to use it as a face pack, seriously am not kidding, both egg whites and almonds are so good for your skin and sugar is a great exfoliator. So without thinking much baked a dozen and I really enjoyed the whole process, finally teen was a great help and I think she did a great job piping these cuties. This is far easier then the battenburg cake I had baked, really much easier. Thanks Wendy!

 Am itching to paint some more boards this week and then I might get out of the blue rut, scroll down and you will see what am talking about. I have 5 blue boards of different shades of blu…that reminds me, I have been asked to do a post on boards, so will be doing that really soon. Stay tuned.

#MacaronsRecipe #EasyMacarons #FoodPhotography


1 cup confectioners sugar
1/2 cup almond flour
2 large egg whites, room temperature
5 Tablespoons granulated sugar
1 teaspoon vanilla extract


Confectioners’ sugar for 1 cup of sugar add 1 tbsp of corn starch  and blend till the granulated sugar is fine to touch. 

Almond flour : ground almonds (whole) in my vitamix ( you could do it in a food processor)  and sieve them. 

Preheat oven to 300°F. Pulse powdered sugar and almond flour in a food processor until combined. 

Using an electric mixer on medium speed, whisk egg whites until foamy. Slowly add granulated sugar and vanilla. Increase speed to high, and whisk until stiff peaks form. Fold dry flour mixture into egg whites. Continue to mix until batter is smooth but still thick.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets. 

Pipe circles with the bag at a 90° angle. Tap the bottom of each cookie sheet a few times to release air bubbles. Let stand at room temperature for 30 minutes.

Bake 1 sheet at a time, each for about 12-15 minutes. Let macarons cool completely. Sandwich 1–2 teaspoons Nutella spread between 2 macarons. 

Store in an airtight container. 

#MacaronsRecipe #EasyMacarons #FoodPhotography

#MacaronsRecipe #EasyMacarons #FoodPhotography



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12 comments:

  1. These are beautiful. We need to make a date to share tips and blogging tricks.

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    Replies
    1. Yes, we do! Am sure we will have a lot to talk about. There might be other members in CCN that are from the same area, that would be so much fun.

      Delete
  2. Good on you - these are beautiful macarons! I'm so very envious as I've not yet mastered them to this degree of perfection. Perhaps it's time to try again.

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  3. Looks simply delicious, awesome clicks!

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  4. Beauties, they came out extremely prefect as much as we get in bakeries here.

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  5. How many macarons does this recipe make?

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  6. What a gorgeous plate of macarons! And Nutella filling? That's a nice bonus. <3

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  7. These look amazing! I might try it with the Speculoos Cookie Butter from Trader Joe's :)

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  8. Mmmmmm, I was just talking about making macarons when I saw this - perfect timing :)

    ReplyDelete

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