As promised, I am providing you the recipe for Erica’s macarons. This post will include the basic recipe for macarons as well as the basic recipe for the cream cheese frosting and fruit curd fillings. These little pastries will be the delight of everyone at your next garden party or brunch, and will surely leave you deep in a state of existential dread.

Which I now understand was Erica’s intention. She is used to an omnipresent anxiety about her life choices. She wakes up every day and goes to a job she does not like, and occasionally must spend her free time with these “friends” who look down on her for it. Why shouldn’t they also feel the crushing weight of the world once in a while? Realistically, they probably feel it to some degree, but are too deep in denial to admit it. Even high-paying jobs can be just as difficult to feel good about in a world where most of what we do is meaningless. But reality is difficult to resist when its dressed up in such an appetizing package. Macarons are still macarons after all.

So, if you want a challenge that will bring you face to face with your own questions about the meaning of life, even if you can’t pass it directly along to those who will eat your creations, try baking macarons. For extra anxiety about your place in the world, you can make these without electric beaters, like Erica did. Nothing will make you question your existence like whipping egg whites to a merengue with a tiny whisk, and only switching to hand beaters when the eggs are substantial enough, or mashing cream cheese, butter, and sugar together with just a fork.

Before I give you the recipe, I will recommend break the process up into three steps: baking the macarons, making the filling, and filling the macarons (especially if you take the hand beater route). There’s plenty of self-doubt to go around. Take it easy.

The Very Basic Cookie Recipe (one batch makes ~2 dozen full macarons (4 dozen cookies))

Ingredients:

• 1 cup fine almond flour (blend or food process it if you just have regular almond flour)
• ¾ cup powdered sugar
• 2 large egg whites
• ¼ teaspoon cream of tartar
• ¼ cup granulated sugar
• ~1-2 teaspoon of the flavoring of your choice (Erica used Almond extract, vanilla extract, and cocoa powder)

Instructions

1. Line 2 cookie sheets with parchment paper and set aside
2. Sift almond flour and powdered sugar (and cocoa powder if you’re making chocolate) together into a bowl (discard any pieces of flour that don’t get through the sieve). Sift into another bowl, repeat the process back and forth a few times. Set aside.
3. Beat the egg whites in a large bowl until foamy, add cream of tartar, continue to beat as you add granulated sugar a bit at a time. (if using a liquid flavor/extract, add it here). Beat until stiff peaks are achieved.
4. Sift almond flour mixture over egg whites and gently fold into egg whites. Do not over mix. When a small drop of batter disappears back into the rest of the mixture after 10 seconds, the batter is ready.
5. Transfer batter to a piping bag and pipe ~1 inch circles onto the parchment paper.
6. Tap the cookie tray on the table or counter to get out the air bubbles.
7. Preheat the oven to 300 degrees Fahrenheit and let the cookies rest for 15-30 minutes, until you can touch the top of them without any batter sticking to your finger.
8. Bake on center rack for 18-20 minutes.
9. Allow to cool on cookie sheet, then transfer to a cooling rack.
10. Fill (once you’ve made your filling) and refrigerate.

Basic Cream Cheese Filling Recipe

• ¾ block of cream cheese (room temp) (seriously)
• 1 stick of butter (room temp) (just as seriously)
• ½ cup powdered sugar
• ¼ cup optional flavoring (cocoa powder or fruit puree. Use MUCH less if you’re using vanilla extract)

Instructions

1. If you haven’t left your cream cheese and butter on the counter for a few hours, do that now.
2. Beat the butter and cream cheese together
3. Add powdered sugar and flavoring. Beat until smooth.
4. Refrigerate until ready to use

Basic Curd Recipe

• 3 egg yolks
• 4 tsp butter
• ½ cup powdered sugar
• ½ cup pureed fruit

Instructions

1. Make a double boiler/bain marie by filling a larger saucepan with water and putting a smaller saucepan about halfway submerged in the water (let it rest on the water, don’t let any water inside the smaller saucepan).
2. Combine ingredients in a bowl
3. Turn on the stove, allow water to boil
4. Pour ingredients into smaller saucepan. Stir constantly until mixture reaches desired thickness.
5. Remove from heat and transfer to heat-proof bowl to cool

-Ella

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