It’s been a helluva long time coming!! Light, airy, meringue-like, beautiful french macarons have been on my baking bucket list for a few years. I’ve been studying, testing, and driving myself crazy in the kitchen for months trying to get these things right. I’ve never been more determined and with perseverance comes success!
Today i’m teaching you exactly how to make french macarons at home!
Simple & Easy Recipe
Delicious
Moist
Soft
Airy
Moreish
Indulgent
Light
French macarons are delicate cookies with a crunchy exterior and weightless interior. They have a nougat-like, chewy texture and can be filled with anything from frosting and strawberry jam to lemon curd and pistachio ganache. If there’s one thing to know before beginning french macarons at home, it’s this: these cookies are not simple. Impossible? Absolutely not. Requiring BOTH patience and practice? Yes.
That’s why they’re so expensive in bakeries and restaurants! These are quite particular little cookies, as I’m sure you already guessed. I’m not saying this to intimidate you! I’m saying this to prepare you for a french macaron journey. Let’s get started. You can do it.
Recipe
~ Makes 40 Shells/20 Macarons ~
Prep Time - 2 hours ~ Cook Time - 10 mins ~ Total Time - 2 hours 45 mins
Ingredients For Macarons:
200gs of icing sugar (close to 2 cups)
100gs of almond flour (close to 1 cup)
120gs of room temperature egg whites (around 3 large egg whites)
1/8 tsp of salt
40gs of sifted granulated sugar or caster sugar (3 Tablespoons)
flavoring or colouring
Filling Of Your Choice:
Starberry jam
Butter frosting - with food colouring
Pistachio ganache
Chocolate ganache
Lemon curd
Method:
1. Place the icing sugar and almond flour in a food processor or blender and pulse or blend for 30 seconds until thoroughly combined and fine in texture. Set aside.
2. In a completely dry and grease-free bowl, beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and beat *just* until stiff peaks form, about 3 minutes. Do NOT overbeat. Using a metal spoon or rubber spatula, gently fold in the sifted granulated sugar, 1 Tablespoon at a time.
3. On low speed, beat in any flavor or colur at this point. Do not overmix.
4. Using a metal spoon or rubber spatula, fold in the icing sugar/almond flour mixture until combined. Be very gentle and light-handed while doing so. Once completely combined, the mixture will be smooth, sticky, and glossy.
5. Let the batter sit uncovered at room temperature for 10-30 minutes. Meanwhile, fit your piping bag with the piping tip. Line 2-3 baking sheets with silicone baking mats (this makes the world or difference).
6. Fill the piping bag with the batter and pipe evenly sized rounds onto the baking sheets– make sure you are holding the bag vertically and close to the baking sheet. While piping, the batter will slightly spread out, so keep that in mind. You want around 2-inch circles. Gently tap the bottom of the baking sheets on your counter to rid any large air bubbles. You can lightly sprinkle a few sprinkles, a dash of cinnamon, or any edible decorations onto the wet round shells at this point.
7. Let the piped rounds sit for at least 45 minutes and up to 1 hour. This is crucial to making macarons! The air will will help the rounds set and form a dry shell. They should not be sticky going into the oven.
8. Preheat oven to 325°F (163°C). Bake the macarons for 10 minutes, one baking sheet at a time. Rotate the pan at the 5 minute mark. The tops should be crisp and the macarons should have formed their signature crinkly “feet.” Allow to cool completely on the baking sheet before filling.
9. Fill and sandwich two shells together to form an iconic French macaron cookie! Leftover macarons keep well covered at room temperature or in the refrigerator for up to 1 week. Enjoy!
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