I wish I could say I succeeded in making these the first time. But I can’t. Truth is, I’ve tried so many times to make the perfect macaron, or at least one with feet. However, every time, I look in the oven and little lifeless puddles mock and laugh me in the face.
You think you’re good enough to make me?
Those flat puddles would never cook… They always turned out ugly, bubbly, and ever so sticky and chewy.
But guess what??? I conquered my nemesis with this recipe!!! They even worked when I substituted coconuts instead of almonds (because now more people can eat macarons since they’re nut free!).
Oh and btw, if you’re going to argue with me that coconuts are a nut, they’re not. They’re classified as a drupe (which sounds like an insult, but whatevs).
-Be careful when grinding the almonds to not turn it into almond butter.
-Stiff peaks means when you can tilt the bowl over your brother’s head without the egg whites sliding out (not that I’ve ever tried it…).
In a food processor, grind the almonds/coconut until powdery. Add in the powdered sugar and pulse again until well blended.
In a large mixing bowl, whip the egg whites with the granulated sugar until stiff peaks form. Pour in the sesame seed mixture and mix until it's the consistancy of thinish pancake batter.
Pipe rounds onto a baking sheet.
Preheat the oven to 300 F.
Let the macarons sit until you can lightly touch it and no batter sticks onto your finger.
Bake for 10-14 minutes.
To make the buttercream, beat the butter until fluffy. Add in the powdered sugar. Stir in the milk until the you like the consistancy. Beat until creamy.
To assemble, sandwich some buttercream in between two cookies of the same shape and size.