I hope you had a nice weekend.
Mine wasn’t what most would consider terribly exciting. I got my fill of “I Love Lucy” episodes, and I managed to get a little baking done. It was pretty routine for the most part.
This batch of macaron I made over the weekend, is some what of a “test” batch. I say test because although I’ve got my flavors nailed down, I want to make sure my shell consistency is on-point.
Why may you ask?
Well, I think I’m finally going to pull the trigger and get these babies up on the Buy.com Marketplace.
This morning I’m going to be taking a few of these “test” Macaron to work with me, to get some feedback. I’ll be sure and let you know what they think.
If all goes well, I soon will be in the Macaron selling business.
Links with pics, flavors, and prices will of course… be forthcoming.
So, stay tuned!
- 100 grams almond flour
- 20 grams freeze dried mango
- 200 grams confectioners sugar
- 3 large egg whites, room temperature
- 30 grams granulated sugar
- 1 cup dulce de leche
- Pulse almond flour and dried mango in a food processor until finely ground. Sift confectioners’ sugar, and almond flour mixture together a couple of times into a medium bowl.
- With a hand mixer fitted with the whisk attachment, whip egg whites until they appear foamy, approximately 30 seconds. While the mixer is running carefully pour in the granulated sugar in a slow stream and continue beating the whites on high until they reach a consistency similar to that of shaving cream. Be careful not to over-beat the egg whites, or the meringue will be too dry.
- Add the sifted dry ingredients to the meringue all at once. Begin folding, continue folding until the batter resembles a thick pancake batter. The folding should not take more than 50 strokes.
- Fill a pastry bag fitted with a plain tip (Ateco #806 or #807) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
- Preheat the oven to 300 degrees F.
- When ready, bake for approximately 16-17 minutes, depending on the macaron size they might require a longer baking time. Allow them to cool, then transfer to a wire rack.
- Fill a pastry bag with the dulce de leche and pipe a small amount onto half of the macaroni shells. Sandwich together. Refrigerate for 24 hours and serve.
{ 25 comments… read them below or add one }
Just beautiful mouth watering macs. I absolutely love the flavor combination.
Great outcome and lovely flavour combo. Good luck with the macaron business!
Wow that is so exciting Josie!!! I am sure people will come en masse to buy your macarons – the taste sounds amazing, but they also look like perfection, you really have a skill.
love the flavor comob and the macarons look perfect! mango and dulce de leche are two of my favorite flavors on earth! is there anything better?
Hola Josie,
Se ven riquisimos. Habia estado pensando que queria preguntarte si me puedes hacer unos para comprarte, me leiste la mente!
Avisame si decides venderlos, porque de fijo quiero comprate unos para quitarme el antojo ahorita que estopy embarazada.
Un abraso.
These look so professional! Amazing photos and recipe!
Mango and dulce de leche macarons??? — I want some now!
I’m sure these lovely macarons will be your best seller!!!
They look absolutely perfect… and tasty!
They are so perfect! The shapes of your macarons are just simply amazing. Nicely done!
These look so elegant and professional looking-I am sure that you will have no problem selling them on line. The flavor combo here is awesome-yum!
those macarons are positively beautiful with that lovely filling just glistening….sigh
I’m sure you will do well on selling those little beauties, you really need that special touch for good macarons and you definitely have it!
WOW those photos look gorgeous. I just tried a macaron for the first time this past weekend, and I would LOVE to make them; they just seem so intimidating. But your flavor combo sounds so good I might have to just buck and give ‘em a shot! Thanks for sharing
These macarons are beautiful!!! I’m determined to make some soon!
Hi, I am your newest follower. Your macarons are beatiful. Where are you located?
Hi Promise, thank you and welcome! I live in Southern California.
Absolutely beautiful, your post has convinced why macaroons are making a big hit these days in the D.C.
Your macarons look perfect! The flavors sound wonderful too!
These are so gorgeous! And the flavoe combination sounds amazing!
I love your blog and such amazing pictures. The macarons look excellent and I look forward to checking out more!
Thanks for sharing…
Gorgeous macarons! I never would have thought of dulce de leche + fruit, sounds lovely!
Good luck with your macarons business. These flavors sound absolutely delightful, I can imagine just how they taste!
Awesome flavor combo and the pictures are magazine quality. Sending you best wishes for your venture.
I can see why you’d be in the business. Before I read a word, I thought to myself, “Those are the prettiest macaroons I’ve see yet….perfect!”. Wow! Please let us know when you’re venture is up and running!
Oh those look and sound fantastic. I tried making them once but my batter came out too soft and once piped they looked more like mini pancakes. Maybe I’ll just buy some of yours!
Good luck with your macaron business! That’s so very excited! These look like a winner, I’d totally buy a batch
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