Vanilla Macarons w/ Strawberry Filling

Hello everyone!
If you noticed a lull in my already irregular posting, it might calm you to know that I was simply away because of college! I thought I was a stress baker until I got to school and realized I don't even have the time to go downstairs and manage a very messy because it is shared among 5 houses  kitchen.

But now I am back for spring break and here with a recipe I thought was going to be super difficult but ended up being super easy and super yummy!

YUM.

These vanilla macarons with strawberry were made completely on whim, but finding the ingredients were not difficult at all, which is why I'm super obsessed with this! I have two recommendations, however...

1. "Tapping" (aka dropping the pan on a hard surface with the macarons) is super important to the overall macarons.
2. Parchment paper is very very helpful for cooking these, but it's so important that you cut off all of the excess to ensure the cookies are cooked fully. I found that the cookies that were piped on top of the parchment paper that was folded over were too undercooked.

If you follow this closely, you will have some of the best macarons ever- promise.

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Vanilla Macarons with Strawberry Jam

by Ileana López-Martínez March-18-2018

Ingredients

• 3/4 cup Almond flour
• 1 cup Confectioner's sugar
• 3 Egg whites
• 1/2 teaspoon Vanilla
• 1 cup Granulated sugar
• Strawberry Jam

Instructions

1. Whisk together almond flour and confectioner's sugar in a medium bowl. Put the mixture through a sieve to make the mixture extra fine.2. Mix egg whites in a large bowl with a mixer until soft peaks form. Add granulated sugar and mix again for about 2 minutes until hard, glossy peaks form. Add vanilla and mix for 30 seconds.3. Slowly fold in the dry ingredients until they cannot be seen and the mixture has the consistency of lava. Make sure not to over fold! Overfolding can lead to macarons that do not rise.3. Pipe the mixture onto a pan lined with parchment paper. Each macaron should be about an inch apart, but they won't spread too much. After you are done piping, slam the pan on the counter.5. Let sit for 30 minutes- a skin should form. During this time, preheat the oven for 325 Fahrenheit.6. Cook the macarons for 10-12 minutes, switching from the bottom to the top rack halfway through.7. Let macarons cool for about 10 minutes. Take them off the pan and onto a cooling rack 5 minutes in.8. Carefully spoon little bits of strawberry jam onto one macaron and spread. Place another on top CAREFULLY, and place on plate.

Details

Prep time: 1 hour Cook time: 15 mins Total time: 1 hour 15 mins Yield: 16

Elvis...do you want a macaron?