I have been a home baker for years, meaning i bake for friends and family, but have been so scared of macarons. Today I went to the store, got almond flour, and took the plunge. The baking baking gods were with me and this is one my very first batch, not one of them cracked! I cried when i saw the feet forming in the oven and am so very proud of myself.
(I am a scientist and I do believe my molecular biology techniques helped me be super precise with these delicate beauties)
Thanks for looking, baking friends!
by sa1031
45 Comments
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No I’m just kidding, those look amazing. Great job!!! You should be proud!
Every pro baker is punching the air rn. (Including me)
Lol
You did an awesome job!
Love them!!! So impressive for your first time.
Can you expand on how your science background helped you? They look great!!
This is the sort of thing where if I saw it in person, I would try to cleverly distract the holder so that I could snatch it away and devour it without sharing.
Looks very good! At first I thought this was a little cheeseburger slider lol. I’d eat it either way
So I assume you’ll be sending some over for a peer review? /s
These look great OP!
I remember my first batch being a complete mess.
I’m scared of them too mostly because almond flour is expensive 😭😭
These look GREAT op 👏🏼👏🏼👏🏼👏🏼👏🏼
RECIPE:
Beginner-Friendly Chocolate Macarons
Shells:
– 100 g almond flour (blanched, superfine)
– 100 g powdered sugar
– 10 g unsweetened cocoa powder
– 2 large egg whites (about 70 g, room temp)
– 80 g granulated sugar
Filling (Easy Chocolate Ganache):
– 100 g semi-sweet chocolate (chips or chopped)
– 100 g heavy cream
Steps:
1. Prep the dry mix: Sift together almond flour, powdered sugar, and cocoa powder.
2. Make the meringue: Beat egg whites until foamy, then add sugar gradually. Beat to stiff, glossy
3. Macaronage (folding): Add dry mix in two parts. Fold gently, pressing batter against bowl. Stop when batter flows like lava and forms ribbons that disappear in 10-20 sec.
4. Pipe: Pipe small circles (1.5 in) onto parchment or silicone mat. Tap tray to remove bubbles.
5. Rest: Let sit 30-60 minutes until tops form a skin.
6. Bake: 300°F (150°C), 15-18 min. Cool completely.
7. Ganache: Heat cream, pour over chocolate, stir smooth. Chill until pipeable.
8. Assemble: Pipe ganache, sandwich shells. Best after resting in fridge overnight.
Those look amazing! My sister’s speciality is those, I have never mastered them.
Another scientist here (BS biochemistry) totally makes sense.
If you know how to measure a single microliter you have the precision nailed.
My husband rolls his eyes every time I pull out my scale to weigh my ingredients but it allows me to measure consistently.
Looks absolutely incredible!! Well done☺️☺️👏👏
Amazing. You have a knack… Love to see your journey.
The feet on that thing is incredible! Well done!
👣🦶👣🦶‼️‼️‼️‼️
they look pretty tasty!
They look amazing! I tried to make some yesterday but I deflated the batter too much and it was too runny 🫠
Perfection!
They look amazing 🤩
Please please forgive me. Those are amazing. But wet your finger after you pipe them and make the tail go away. That said, I suck at macarons. I’m not patient enough.
I’m glad your professional experience has helped you. My mother was a chemist/pharmacist and we had nothing but experiments to eat. She couldn’t follow a recipe to save her life 😆
You are a genius !
These are legit amazing for a first time, good job.
These look lovely. I’ve been wanting to try macarons and have been dragging my feet, but these are making me feel inspired. Thank you for posting the recipe!
Looks really good!!!
I just watched these made on the master chef partner season this season and Gordon said to get that little bump out is to use a blow torch. That look delicious I haven’t had one or made any yet, but I want to.
If they’re chewy inside then 100% perfection.
I’m terrible at macarons. 😪
These look great!
Great job! (Retired cake decorator) Your post reminds me of a book I just read. LESSONS IN CHEMISTRY. NYT best seller about a female scientist in the 50s who battled discrimination and found herself useing a cooking show to promote chemical knowledge!
I LOVE macarons these look so filled and yummy!! you did a really great job I would’ve never guessed it was ur first time
Yeah I can tell
Nice feet!
I am too a scientist. And i cant make macarons with full feet. Last time i got half feet though so there is that
In my head I can definitely do the same thing on my first try but logically… I know I can’t
You are a liar. I would happily take food from liars🤣
Amazing!
How do people succeed at macaron in their first attempt? I have tried it 2 or 3 times and all of them have no feet! It formed skin but still no feet I don’t understand
Lowkey hate you 😂
In all seriousness though tremendous job. I’ve made macarons 2-3x and while they always tasted great they never came out very pretty.
For some reason these have been a very easy bake for me. Pity I haven’t found flavors/versions I like, but they are super fun to make. Nice job!
Macaroons were scared of you all along🫣 amazing job!
I might bite your fingers clear off
I have been wanting to attempt making macarons for soo long; from what I’ve heard they’re definitely a challenge! ..might have to try real soon, especially after seeing this. That’s awesome to see you pull them off with such finesse on your 1st attempt, btw!! 🤗🥲
If you’re feeling at all unsure about how they came out, you can send some to me and I’ll give you a review
I’m so in awe of you. You’re like a goddess. A baking biologist… Just wow…