Fail the Macaron!
- allychuabz
- Oct 8, 2018
- 4 min read
Updated: Nov 2, 2018
The failed version of Macaron? Flat, crispy and chewy almond cookies!
Who says if the food does not look like how it should be, its failed! I will prove him or her wrong! As long as the food taste good, you are succeeded!
Are you a fan of Macaron? Actually, I am not, I do not really like it because it is too sweet for me. Look at the sugar contain of it, you will be scared. However, I really like the taste of almond meal.
The almond cookies were created because I originally wanted to bake macaron for our home ‘high tea’ at my friend’s house. If you have bake macaron before, you will know that macaron is very sensitive and not easy to bake. If you haven’t, check out WHY ARE FRENCH MACARONS SO DARN DIFFICULT TO MAKE?!
That’s why lots of blogs and webpages tell you how to fix failed macaron or Troubleshooting Macaron.
Due to the risk of failing, I practice twice before and it was successful, but on the day when I need to bake them for our high tea, I realised I do not have enough icing sugar and it was a public holiday, it is hard for me to get it and also I have no time to do so. Hence, I decided to bake almond cookies instead of Macaron. In the end, they turned out very nice and my friends love it and we finished all of them. They even asked me for the recipe. Believe me! Try it you will love it! – The chewy middle and crispy edges cookies.
These almond cookies are perfect for me since I reduce the sugar contain and maintain the taste of almond meal. I also added extra ingredient to it to make it 3 flavours (coffee, chocolate and original).
This is the real never fail recipe!
The ingredients are exactly same as Macaron but with different amount of icing sugar.
Add the extra coffee powder (3 tea spoon) or chocolate (2 table spoon) into half amount of dry ingredient.
Tips to bake the flat, chewy and crispy almond cookies.
Just before stiff peak
When beating the egg white, you need to stop just before stiff peak. Which means the egg white look fluffy and when you pull the beater up, the egg white should fall over a bit (not too much) instead of ‘standing’. It is like the under beating your egg white for macaron.
However, you know what, these cookies are totally not sensitive to all the step. So even you a bit over mixed or undermixed it, they will be still ok.
Runny batter
The batter should be runnier than the macaron batter.
Dropping the tray
After mixing all the ingredients, pipe out form the piping bag into the shape you want and drop the tray for few times to let the air bubble our.
Rest for 10-15 mins
After letting the air bubble out, rest them for a while, you can rest as long as you want. Again, there will be no much different if you don’t rest them! This is just a step to perfect them.
Low temperature
Bake them in a preheated 150-degree Celsius oven for 15-20 mins to create the crispy edges and chewy middle texture.
Cool down
Cool them down until it is COMPLETELY cold before you eat them!
Storing
Story them in an airtight container or jar. Finished them within a month!
Ingredients
2/3 cup powdered sugar
1 cup almond flour, finely ground
1/2 teaspoon salt
3 egg whites, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
For extra flavour (optional)
Coffee powder 3 teaspoons for half amount of the recipe / 6 teaspoons for full amount
Chocolate powder 2 tablespoons for half amount of the recipe / 4 tablespoons for full amount
Directions
Mix the powdered sugar, almond flour and. Sift the almond flour mixture with a fine-mesh sieve. Add your extra coffee powder of chocolate powder her and sift together.
In a different bowl, beat the egg whites and the ½ teaspoon of salt with an electric hand mixer until soft peaks form. Add the granulated sugar gradually and continue to beat and stop just before stiff peaks form (egg white should look fluffy and when you pull the beater up, the egg white should fall over a bit, instead of ‘standing’.
Add the vanilla and mix.
Use a spatula to fold the ⅓ of the sifted almond flour mixture at a time to the egg whites until all almond flour mixture are added and they are well mixed. (The batter should be runnier than normal macaron batter).
Transfer the cookies batter into a piping bag fitted with a round tip.
Place baking paper on a tray and pipe the macarons onto the baking paper in any sizes of circle you want, spacing at least 2cm apart.
Drop the baking tray on a flat surface for a few times to release any air bubbles.
Sprinkle some coffee powder or chocolate powder/flakes on top of the cookies batter for decoration. (optional)
Sit the cookies at room temperature for 10 minutes to 1 hour before baking. (if you have time, this step is not essential for baking this cookies)
Preheat the oven to 300˚F (150˚C).
Bake the macarons for 15-20 minutes, until the cookies turn golden colour and not sticking to the baking paper.
cool them down and store it in an airtight container or jar.
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