French Macarons for #SundaySupper Bucket List

Happy 2013! For the first  #SundaySupper of the new year, we decided to shake things up a bit and make something that is on our bucket list. If you have followed my blog over the past year, you know that I am not a baker.

So grasp yourselves, because this girl is making French Macaron's! What would incline me to do such a thing? I am determined not to be an awful baker. Plus, Chef Santa got me a Kitchenaid Cookbook from, which happened to have Macaron's on the cover. I saw it and knew I had to attempt. While my macarons may not have looked exactly like the ones I spend $3 each on, they tasted exactly the same. As long as you follow the directions, this recipe for Chocolate French Macarons is actually fairly easy.

This is a recipe where you must follow every direction to the T or you will end up with goop.  I have a problem with following directions, which is why I am the self proclaimed horrible baker. Luckily for me, I had Gabe's father in the kitchen, assisting me and looking over my shoulder to ensure I followed the rules. I will state, round one got thrown away, because I shockingly enough skipped a paragraph. Thankfully, I prepared myself for a failure and set out a double portion of egg whites at room temp. Macaron crisis averted.

It took forever for the Macaron's to loose the sticky texture (you can see my finger print in the first one). This is the joy of living in FL. Eventually it was time to put them in the oven.

I didn't make them as thick as I should have but the ending result was still delicious. I urge you to try this recipe. I am officially obsessed with macaron's and cannot wait to try out other flavors!

French Chocolate Macarons
The Complete KitchenAid Stand Mixer Cookbook

Macaron
1 cup powdered sugar
2/3 cup blanched almond flour (we made our own, take unsalted almonds, pulse for 20-30 seconds at a time in your food processor, sift).
3 tablespoons unsweetened cocoa powder
3 egg whites, at room temperature (3-4 hours. I did two different sets, in case we messed up, which we did)
1/4 cup granulated sugar

1. Place powdered sugar, almond flour and cocoa in a food processor. Pulse 2-3 minutes or until well combined into a fine powder. Scrape bowl occasionally so ingredients do not stick in corners. Stir mixture twice. Discard any large pieces remaining in sifter.
2. Attach wire whip to stand mixer. Place egg whites in mixer bowl; whip on high until foamy. Gradually add granulated sugar, beating on high for 2 to 3 minutes or until mixture forms stiff, shiny peaks, scraping bowl occasionally.
3. Add half of sifted flour mixture to egg whites. Stir with spatula to combine (about 12 strokes). Repeat with second half of flour mixture. Mix about 15 strokes more by pressing against side of bowl and scooping from bottom until batter is smooth and shiny. Check consistency by dropping spoonful of batter onto plate. It should have a peak which quickly relaxes back into batter. DO NOT OVERMIX.
4. Line two baking sheets with parchment paper. Double baking sheets by placing another sheet underneath each to protect bottom of macarons from burning. Do NOT use insulated baking sheets.
5. Attach 1/2-inch plain piping tip to pastry bag. Scoop macaron batter into bag. Pipe 1-inch circles onto prepared parchment about 2 inches apart (use this download for a guide). Rap baking sheet on flat surface to remove air bubbles and set aside. Repeat with remaining batter. Let macarons rest uncovered until tops harden slightly. This takes from 15 minutes on dry days to an hour or more in humid conditions (FL people, it took me about 1 1/2 hours). Gently touch the top of the macaron to check. When batter does not stick, macarons are ready to bake.
6. Meanwhile, position rack in center of oven, preheat to 375. Place one sheet of macarons in oven. After baking for 5 minutes, lower to 325 and bake for 10-13 minutes, checking at 5 minute intervals. If macarons are browing too quickly, cover loosly with foil and reduce oven temperature slightly. Repeat with remaining baking sheet.
7. Cool macarons on pan or wire rack. If they appear to be sticking to parchment, left parchment edges and spray pan underneath lightly with water. Steam will help release the macarons.
8. Prepare desired fillings. When macarons are completely cool, match same size cookie, spread bottom macaron with filling and gently top with another. Macarons will keep, well wrapped and refrigerated for 4-5 days. Freeze for longer storage.

Chocolate Ganache filling
Place 4 oz chopped semisweet or bittersweet chocolate in a shallow bowl. Heat 1/2 cup heavy whipping cream in a small saucepan until bubbles form around edge of pan. Pour cream over chocolate, let stand for 5 minutes. Stir until smooth.

The variety of recipes for this weeks #SundaySupper is incredible. I love seeing the different bucket list recipes out there and cannot wait to try some of these out.  There is something for everyone:

Sunday Supper Specialty Breads:

• Homemade Bagels with Mimosa Spread by Daily Dish Recipes
• Homemade Tortillas by Supper for a Steal
• Brioche by Gotta Get Baked
• Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
• Braided Challah by The Girl in the Little Red Kitchen
• Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
• Belgian Waffles by Cindy’s Recipes and Writings
• Gluten-free Bread by Happy Baking Days
• Monkey Bread by Vintage Kitchen Notes

Sunday Supper Main Dishes:

• Lightened Up Slow Cooker Butter Chicken by The Meltaways
• Gluten Free Ravioli by No One Likes Crumbley Cookies
• Bagna Cauda and Potatoes by Shockingly Delicious
• Beef Wellington by Family Foodie
• Green Chili and Lentil Tamales by Mangoes and Chutney
• Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
• Butternut Squash Gnocchi by Peanut Butter and Peppers
• Ropa Vieja by Magnolia Days
• Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
• Fresh Ravioli with Ricotta by Comfy Cuisine
• Stuffed Artichokes by The Roxx Box
• Braised Short Ribs by The Messy Baker blog
• Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
• French Onion Soup by The Weekend Gourmet
• Leaping Frog Chicken by The Urban Mrs.
• Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
• Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
• Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
• San Antonio Puffy Tacos by Sustainable Dad
• Chinese Dumplings by My Cute Bride
• Falafel by Small Wallet Big Appetite

Sunday Supper Desserts and Snacks:

• Creamy Lemon Fudge by Chocolate Moosey
• Zebra Cake by That Skinny Chick Can Bake
• Faux Ice Cream with Bananas by Country Girl in the Village
• Divinity by Juanita’s Cocina
• Homemade Seafoam Candy by girlichef
• French Macarons by I Run for Wine
• Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
• Nut and Seed Nougat by What Smells So Good
• Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
• Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
• Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
• Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
• Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
• Granola Bars with Dried Fruit by The Wimpy Vegetarian
• Jamaican Blue Drawers by Lovely Pantry
• Mini Classic Key Lime Pies  by In the Kitchen with KP
• Donuts: Redux by Kelly Bakes
• Hot Lemon Curd Soufflés by Food Lust People Love
• Popcorn with truffle oil and asiago cheese by Ruffles & Truffles

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.