Hello out there friends! You still around?!
Can you believe how long it’s been?
I have all the typical excuses. Too busy. Lack of motivation/inspiration/whatever. Laziness. You can name it all, because it’s probably all true.
I have had a hard time getting myself back into things on this little internet space. At first, I was working at a bakery full time after I finished culinary school…so I never could get the oomph up to keep baking at home as much–let alone blog about what I did make. So that was that.
Then I decided to take a break from the food industry to try and figure out what exactly I want to do with my life (question of the decade for all millenials **insert eye roll emoji here**). And so right now I am working for a nonprofit that offers resources for seniors. I thought I would immediately get back into blogging with this career change! Buuut it’s been over 6 months, and I’m only just starting again now. I have just been Instagram-ing a photo of my weekly bakes.
I really don’t know what happened. I think I honestly was just so overwhelmed by my decision to leave baking professionally that I didn’t really know what to say on this blog anymore. Blogging was something I started before culinary school and before all the pressures of working in the industry. It was something I did for me, for fun, to share my baking and random musings. And that is what I am trying to get back. So here it goes…
These little macarons are something that I had really wanted to attempt for a while. I’ve done macs plenty of times, but never in fun shapes! I was nervous! It had been ages since I made them, and they’re always a little intimidating. This recipe has you use meringue powder, which helps stabilize your egg whites in the batter for more consistency in the end result.
Even with that helpful cushion, I still held my breath as I peaked into the oven to rotate my pans halfway through. It’s always such a super suspenseful moment–especially since the light in my oven has been out for years so I can never tell how things are baking until I open it.
Sure enough, they had their adorable little feet and perfectly smooth little shells. Such a satisfying feeling. These little cute treats are perfect for Valentine’s Day!
Macarons: (Adapted from Desserts for Two)
2 egg whites, room temperature
68 grams almond flour
153 grams powdered sugar
2 tablespoons meringue powder
Food gel coloring, red
Desired filling (I used homemade chocolate buttercream from another project)
Sift together the almond flour and powdered sugar into a bowl. In the bowl of your stand mixer fixed with the whisk attachment, beat the egg whites on medium-high until they are foamy. Slowly add the meringue powder while mixing, and beat until they reach medium-stiff peaks. Add a couple small drops of food dye and mix until incorporated.
Fold in the dry mix in three additions with a rubber spatula, being very careful not to deflate your whites. Transfer to a piping bag fitted with a plain tip. Line a baking sheet with parchment and pipe into heart shapes at least an inch apart.
Allow your macarons to dry out for at least half an hour (may take up to an hour) so that they are no longer tacky to the touch. Preheat the oven to 295 degrees. Bake for about 13 minutes, rotating half way through. Allow to cool entirely before removing them from the parchment. Pipe with your filling and sandwich them together. Store in the refrigerator.
They go so perfectly with a dark chocolate filling, but you can do anything you want. Jam, lemon curd, other flavored buttercreams. My boyfriend Nevin (@bombus_nevinii) and I were dreaming up amazing flavors to try next time– liiike hazelnut shells with hazelnut praline buttercream…OMG I know right?
And thank you for reading! It’s good to be back. 🙂