French Macarons the Diva Cookie
I was asked by Uchef to do an affiliate program with them.
I am very impressed so far!
It is a really cool online program to teach at home cooks how to cook like a professional without the costly culinary school tuitions.
They not only give you step-by-step instructions but videos for each step to insure your success.
I love all the helpful tips and advice. The videos are great and I am learning a lot!
My first lesson is French Macarons- the “diva” cookie!
I would be intimidated to make these if it weren’t for Chef Mary Cogg. She goes into great detail why making this cookie a certain way is so important.French Macarons the Diva Cookie. Add some sophistication to your cookie! Click To Tweet
Look what I made!
These little delights turned out amazing! (All except one batch)
I honestly don’t know what happened to them, I cooked them at the same temperature with the same batter but they cracked. The next batch turned out perfect. I guess this is why they are known as the diva cookie! Very temperamental!
I decided to try both fillings suggested in the lesson.
The first was buttercream.
The second was a chocolate ganache.
My family helped sample and they liked both, but the chocolate disappeared faster.
The lesson gave really cool tricks to make these cookies uniform in size.
Get your ruler and a 1 1/4″ – 1 1/2″ circular cutter and parchment paper ready.
Use the interior of the cutter to draw circles on the parchment paper with a marker.
Place the parchment paper under your Silpat mat as a guide to pipe the Macarons.
Pipe the Macarons to fill the circles on the template.
After they are baked and cooled fill with your choice of filling and create a sandwich with the cookies.
Roll into the sprinkles and enjoy!
This was so much fun! I am looking forward to the next lesson!
The ingredients are measured by weight. It was strongly suggested to weigh out the ingredients on a kitchen scale. I wanted to follow their directions 100% so I honestly don’t have measurements other than what they gave.
I am so happy I made these little beauties! So awesome to create a delicious treat that I might not have ever tried had it not been for UChef!
Thanks for reading!
- 4 oz Almond flour
- 7 oz powdered sugar
- 4 oz egg whites
- 3.5 oz granulated sugar
- 1/8 teaspoon cream of tartar
- Gel Food coloring- optional
- 2 sticks butter
- 3 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
- 6 oz semisweet chocolate
- 4.5 oz heavy cream
- Sprinkles- optional
- In a food processor pulse the almond flour and powdered sugar until fully incorporated.
- Do not over process.
- Put the mixture into a sifter and sift onto a piece of parchment paper. Leaving any large pieces behind.
- In a stand mixer, on medium-high speed whisk the egg whites and cream of tartar until bubbles form. Slowly add the granulated sugar until medium peaks form. If using food color, gel add to the medium peak mixture. Continue to whisk until stiff peaks form.
- Remove from the stand mixer and fold in the dry mixture by 1/3 until incorporated. Do not over mix. Mixture should not be too runny or too thick. It should have a nice glossy appearance.
- On a sheet of parchment paper trace 1 1/4" - 1 1/2" circles approximately 1" apart.
- Place circle pattern under Silpat mat on cookie sheet. ( if you don't have a Silpat simply turn marker side down on cookie sheet)
- Add Macaron mixture to a 16-18" piping bag fitted with a 1/2" circular tip.
- Pipe the Macarons in a vertical position to just fill each circle.
- Bake at 300° for approximately 13-16 until just barely see a hint of brown at the base of the cookie.
- Cool minimum of 10-15 minutes before trying to remove. Removing too early will cause the cookie to stick and rip the bottom.
- Use a piping bag to add a circular swirl of filling to the bottom of the cookie. Place a second cookie on top to create a sandwich and gently roll the sides of the cookie in the sprinkles.
- French Macaron shells can be frozen when entirely cooled. Freezing too early will cause them to stick together.