One of my favorite feelings is sitting in a coffee shop mid-afternoon with a caramel latte and a french macaron or two. As someone who is easily distracted* I like that the coffee shop brings with it social pressure to sit still and be quiet, which forces me to get my work completed. The smell alone motivates me to work a bit harder. I had always tried to save my overpriced coffeehouse pastries to use as a tool for motivation and oft had to establish beforehand that I did not get the pastry/macaron until I completed at least a certain portion of my assignment; sometimes that method worked, other times my treats were gone moments after opening my computer…
Upon hearing that Brandeis would be moved fully online for 2020, I realized my infrequent coffee shop visits would likely be halted. As a result, I decided to treat myself with some of the money I would be saving by not renting an apartment that year and bought a Nespresso machine and milk frother so I could create my own lattes. The only thing missing from my coffee shop routine were the macarons. So, I ordered the supplies and set out to perfect the art of the macaron.
Each week I averaged at least 2 full batches of french macarons ranging in flavors from raspberry, lemon, and maple, to lavender and honey. After about 4 weeks I had tweaked the recipe to work just right for my oven. Dozens of batches and many months later, I can confidently say I have come close to perfecting the french macaron. So, today I am happy to share with you my tried and true french macaron shell recipe. The fillings are so varied, so I will let you google search a filling that fits your fancy.
100 grams: Almond Flour (I prefer the Blue Diamond brand and double sift it before use)
100 grams: White Sugar (sifted once before use)
100 grams: Egg Whites (I get these prepared the day before and let them sit out on the counter overnight to get “stale”)
130 grams: Powdered Sugar
Now, the actual combination of these ingredients is a bit difficult, so I will direct you to a blog I have enjoyed for detailed instructions on how to do so: Pies and Tacos
If you decide to try french macarons please let me know how they turn out! Also, if you have any tips or tricks to share with me please also let me know! It was such a fun new skill to learn.
*In middle school, my 8th-grade science teacher, Mr. Anthony, referred to me as “goldfish” because I was so easily distracted. He relocated my desk to the front of the classroom so that the edge of my desk touched the chalkboard so I could not distract nor be distracted during his lectures. Luckily he was one of my favorite teachers and his teasing was all in good fun.