Who needs La Durée macarons when you have Flat Eleven?

La Durée macarons ain’t got nothing on Flat Eleven.

This week Flat Eleven took on the challenge of baking the ever elusive French macarons (recipe adapted from Annie Eats).

Luckily I had the help of my amazing friend and baking partner in crime, Laryssa. And after one botched batch (totally my fault) we hit the jackpot. So let’s take a walkthrough of homemade macaron baking.

It’s easier than it seems, I swear!

Okay. Let’s get French.

What you’ll need:
1 cup almond meal
1 cup powdered/confectioner’s sugar
2.5 egg whites 3 egg whites – divided
1 cup granulated sugar
2/3 cup of water

Ready to start?

Firstly, set the oven to 350°F (180°C).

Grab a large bowl and mix together the almond meal and powdered sugar.

Then make a well in the mixture and pour the 2.5 egg whites on in.

Now blend the egg whites, almond meal and powdered sugar.

Leave the mixture alone and get started on Part 2. Bring the water and granulated sugar to a boil on the stovetop. Stir it together, we’re making a sugary sweet syrup!

Gorgeous photography, I know.

While the syrup is heating up. Let’s get started on whipping up the egg whites. In a clean bowl, combine 3 egg whites and a pinch of sugar. Mix until it forms a thick mixture. Think of meringue.

Slowly add in the syrup to the egg whites while continuing to blend mixture together.

Okay, does it look like a stunning meringue for pies? Excellent. Now it’s time to combine Parts 1 & 2.

Add the egg whites slowly to the almond meal concoction.

Very very slowly, fold it in.

And mix it all up.

Looking good, am I right?

Now spoon them onto trays (lined with parchment paper) and pop these babies into the oven.

Right as you pop them into the oven, turn the heat down to 325°F (160°C).

Leave them to bake for 9-12 minutes. You’re supposed to see the macarons develop ‘feet.’ But no such feet appeared for me. So, basically watch them for 9-12 minutes or until you think they are on the brink of burning.

Then take these suckers out of the oven and let them cool.

Almost immediately after taking them out from the oven, they are going to completely flatten.

Hint. This is not a classic French macaron look and I don’t think it was supposed to happen. So I’m sorry, my recipe version is a tad flawed. I’m sure I could perfect this in time. And with more research.

But I wasn’t concerned about this being aesthetic…this is a delicious treat, to be devoured immediately.

Shall we get to the buttercream frosting? I think so. (Courtesy of the Food Network… but in fairness, I do have a recipe for it somewhere in my family recipe book!)

What you’ll need:
3 cups powdered sugar
1 cup butter
1 teaspoon vanilla
1 to 2 tablespoons of whipping cream

Mix the sugar and butter together.

Add in vanilla. Mix together (or whip using a mixer). Add in whipping cream to desired consistency.

Frosting all done? Great. Time to make some sandwiches… I mean French macarons.

Add the frosting to your hearts content on one half of the macaron. Then combine.

Violà!

While they lack the beauty that La Durée has perfected… they still taste absolutely amazing. I can’t recommend these enough.

A little sloppy looking but a whole lot of delicious!

Have you ever made French macarons? Or do you have a favorite spot to buy them?

I’m definitely going to get this recipe under control and someday will post about the most gorgeous flawless batch. But for now, these guys were my little delicious experiment. 

xx Kelly