Today wasn't my best Macaron day, you can see my 'foot' or pied is a little off. That being said flavour wise I am seriously happy, the cocoa powder / powdered vanilla combo works brilliantly and tastes really caramely and when you throw Dulce de Leche into the mix these Macarons taste seriously close to the ones I had in Paris. I will definitley make these again on a better Macaron day.
I adapted this recipe from Hisako Ogita: I Love Macarons
For the Macarons:
2/3 cup (3 ounces / 85grams) ground almonds / almond flour
11/2 cups (5.25 ounces / 150 grams) powdered sugar
1 teaspoons cocoa powder
1 teaspoon powdered vanilla sugar
3 large egg whites, at room temperature
5 tablespoons / 65 grams granulated sugar
Cut a sheet of parchment paper to fit your baking tray. Draw 1-inch (2.5cm) circles on the paper, spacing them at least 1/2-inch (1.5cm) apart. This will be your guide for squeezing out the macaron batter.
In a food processor, grind together the almonds, powdered vanilla sugar, cocoa powder and powdered sugar together to a fine powder. Sift the mixture through a medium-mesh sieve twice. Set aside.
In a stainless-steel mixing bowl, beat egg whites on high speed until they are foamy. Gradually add the granulated sugar to the egg whites whilst beating.
Add the vanilla and continue beating, when the meringue is stiff, firm, and has a glossy texture, it is done.
Add half the sifted almond and powdered sugar mixture. Stir with a spatula while scooping it up from the bottom of the bowl.
Add the rest of the almond flour and mix lightly in a circular motion.
Macaronnage: When you run out of flour, press and and spread the batter against the bowl's sides. Scoop the batter from the bottom and turn it upside down. Repeat this process 15 times.
Pointer: If the macaronnage step is repeated less than 10 times, the baked macarons will lack luster. However, when it is repeated more than 20 times oil stains may remain on the pastry's surface when the macarons are baked.
Macaronner: When the batter becomes nicely firm and drips slowly as you scoop it with a spatula, the mixture is done.
Transfer batter to a pastry bag fitted with a 1cm round tip. Squeeze the batter into the centre of your drawn out circles, make small circles as the batter will spread out.
Rap the baking tray firmly against the counter. This helps the macarons hold their rounded shape and helps the pied, or little 'foot', to form.
Dry the batter at room temperature, uncovered, for 15 minutes. A slight crust should form on top of the macarons.
If the batter circles do not stick to your fingers when you touch them, the drying process is complete. On a dry sunny day, the drying process takes approximately 30 minutes.
Use two trays one inside the other to prevent the macarons puffing up to much and cracking.
Place the baking trays in the centre of the oven. Preheat to 375 F (190C)
Bake for 15 to 18 minutes, until slightly crisp and crackled on top.
When the macarons are done, remove the baking sheet from the oven and cool on a wire rack. When the macarons are completely cooled, remove them from the baking sheet.
Sandwhich together with Dulce de Leche.