Macaroons are among the hardest cookies to make, Angela South makes it look easy
RENO, Nev. (KOLO) — In 2018, Angela South attempted to make her first batch of macarons. She had watched a lot of cooking and baking shows and most often the cookie to amaze everyone was the macaron.
“How hard could it be,“Angela thought it over and decided to give it a shot. It turns out that macaroons are extremely temperamental, easily ruined, and yes, extremely difficult to master. She was able to really hone her skills during the pandemic because she had plenty of free time, despite caring for a husband and two little boys.
Now a macaron master, she creates her own flavors, including some that reflect her Hispanic heritage. In addition to her macaroons, she is also an excellent cake decorator and self-taught pastry chef. Her bespoke desserts are now for sale through her home-based business, Rah Rah Treats.
And while she came to Morning Break to teach us how to make our own macaroons, not all of us have the time (or the patience!) to master the mischievous cookie. So go ahead and just DM Angela South on instagram with your order!
However, if you’re brave enough to try making them yourself, Angela uses her own twist on this macaron recipe from Michelle’s Macarons.
- 275 grams finely ground almond flour
- 250 grams of powdered sugar
- 210 grams of egg whites (from about 6 to 8 eggs)
- 210 grams of granulated or super fine sugar
- pinch of cream of tartar
- Prepare baking sheets with silicone baking mats or line them with parchment paper.
- Put the almond flour and powdered sugar in a food processor and pulse until combined. Sieve the mixture twice.
- Whisk egg whites in a stand mixer on medium-low speed until fluffy.
- Add the cream of tartar and whip again on medium speed until soft peaks form.
- Reduce speed to medium-low and add sugar. After about 15 seconds, increase the speed to high and whip until really stiff peaks form.
- Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold.
- Repeat until the mixture is combined and ribbons down the spatula.
- Spoon the batter into a piping bag with a ½ inch plain round tip.
- Pipe mixture onto prepared baking sheets in 2-inch circles, 1-inch apart.
- Double tap the sheets on a surface.
- Preheat the oven to 300 degrees.
- Let the macaroons sit at room temperature until dry to the touch.
- Bake 1 sheet at a time for 18 minutes, turning halfway through.
- Leave the macaroons to cool on the sheets then remove them and sandwich them with the filling of your choice.
Rah Rah treats can only be found on instagram where you can also place your order.
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