- 100 grams of day-old egg whites. Letting them rest in the fridge for at least a day helps break down the proteins.
- 50 grams of granulated sugar
- 110 grams of ground almonds
- 200 grams powdered sugar
To the almond meal, I added a 1/4 teaspoon of ground cardamom for flavor. I really like the warmth it imparts, which creates a nice contrast with the tart guava jam I was going to use for filling.
The two components are then mixed by hand in about fifty quick strokes, until the mixture is well incorporated. With a pastry bag, using a plain tip, pipe in circles of 1.5 inches in diameter on a parchment or silplat lined cookie sheet. This part of the process was where I struggled – the pastry bag I have is a cheap one and it didn’t come with any plain tips. I also overfilled the bag and the mixture was being squeezed out of the bottom and top part. Don’t overfill your bags! At the end I was so exasperated by the pastry bag and took out my small cookie drop! The recipe made enough macarons for two cookie sheets. I baked the first sheet for 11 minutes, and the second one for 12.
After the macs cooled down, I spread some guava jam I had purchased at the farmers’ market and voila! It wasn’t as difficult as I thought, but then again, I had some casualties in both batches in the form of cracked tops and undercooked meringue. I’ll definitely try these again – but not before I buy a decent pastry bag!