Donut macarons

I have spent the last couple of weeks practicing and practicing the art of making French macarons. After a few dozen egg whites and a couple pounds of almond flour I am proud to say that I have found a recipe that works well. I’ve had to adapt it slightly but after many tests, it works! Hallelujah! There are only a few ingredients in macarons, so you think that they would be simple but just the opposite is true. There are so many things that can ruin macarons! For instance, it is better to use all metal bowls because the oils in other bowls can affect the egg whites. Also the humidity in the weather can stop them from properly drying out.

The two most popular macaron methods are the French meringue and the Italian meringue method. French meringue is made when egg whites are whipped with sugar until thick and glossy. Italian meringue is made when sugar is cooked to the softball stage and beaten into whipped whites. The Italian meringue is a little trickier but pays off, as it is also more stable. This tried and true method is adapted from Chef Kathryn Gordon and is publish in the Les Petits Macarons. (It’s in grams for more accuracy. It’s very important to be precise with macaron making!)

Donut garland
mini baked donuts (with no added sugar!)