Now these were born as part of a little experiment. Really, I was going to teach a friend how to make macarons. But for some silly reason thought to change up the recipe a little, just for the sake of trying something new.
Why mess with something that works, you may ask? Well… It gets pretty boring in the kitchen if you stick to the same old recipes every single time. But I have made a note to self not to experiment too badly when I am actually teaching someone how to make something.
So, what went “wrong”? I used a lot more almond flour to icing sugar than I normally do. Else, it was a fairly normal macaron recipe. The result then being that we did not get that little “mushroom” finish on the cakes and they were more chewy and a little heavier than macarons. They tasted great though and you can easily fill them to make little double cookies, as you would with macarons. But I can’t bring myself to actually call them macarons. Maybe I came up with a new invention, or maybe I just made some yummy chewy cookies. Everyone who has tried them liked them though, so one thing is certain, I won’t stop experimenting in the kitchen any time soon when they turn out like this.
100 grams almond flour
100 grams icing sugar
2 tsp licorice powder (if you want a hint of licorice flavor)
3 egg whites (approximately 90 to 100 grams)
3 tbsp sugar
Whisk the egg whites in a stand mixer until they are foamy. Add the sugar a little at the time while continuing to whisk. The mixture should be nice and shiny, but don’t whisk it till it’s stiff like a meringue mixture.
Sift the almond flour, icing sugar and licorice powder. Preferable 2 times to make sure it is even and well mixed.
Gently fold the dry ingredients into the whisked eggs (not the other way around!). Use a firm silicon spatula and fold it all together without mixing too much.
Pour the mixture into a piping bag and pipe small circles onto trays lined with baking paper. For these types of cookies and macarons, I use plastic piping bag (one-use) and cut a fairly small hole in it. This allows for better control of the piping. Once you have piped out all the mixture, tap the tray against the work surface to get rid of the air bubbles in the little cookies. Leave on the bench for 30 minutes to dry.
Cook at 140 degrees Celsius for 13-14 minutes.
As you can see, I have followed a pretty standard macaron making process. But the difference to the recipe makes a bit of a difference to the end result. I will likely make them again though as they turned out very delicious.
If you want to fill these, I’d recommend a dark chocolate ganache or similar to compliment the licorice flavor.
Lemon curd works too, but sparingly as it easily overpowers the licorice flavor.
As mentioned, I use the one use bags for these types of bakes. Standard piping bags with tips typically are harder to use with fairly runny batters without making a mess. I have more control with the one use for making these at least.
Note: Thanks Thalia for joining me on the experiment. I promise that we will make actual macarons next time 😉