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French Macarons: 15 Perfect Steps

French Macarons
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Learn to make perfect French macarons with this encouraging guide. Discover the essential almond-meringue cookie technique and basic filling ideas.

Ingredients

Scale
  • 150g almond flour
  • 150g powdered sugar
  • 110g egg whites (about 3-4 large eggs), aged
  • 150g granulated sugar
  • 150g granulated sugar (for syrup)
  • 50g water
  • Optional: Food coloring

Instructions

  1. Prepare your ingredients: Ensure almond flour and powdered sugar are sifted together twice. Weigh egg whites precisely.
  2. Make the French meringue: Whisk egg whites until frothy. Gradually add granulated sugar while whisking until stiff, glossy peaks form. Add food coloring if desired.
  3. Macaronage: Gently fold the almond flour mixture into the meringue in two additions. Continue folding until the batter flows like lava and forms a ribbon.
  4. Pipe the shells: Transfer batter to a piping bag with a round tip. Pipe small circles onto baking sheets lined with parchment paper or silicone mats.
  5. Tap the trays: Firmly tap the baking sheets on the counter to release air bubbles.
  6. Rest the shells: Let the piped shells sit at room temperature for 30-60 minutes, or until a skin forms.
  7. Bake: Bake at 300°F (150°C) for 12-15 minutes, or until the macarons have developed ‘feet’ and are firm to the touch.
  8. Cool and fill: Let the shells cool completely on the baking sheets before removing. Fill with your favorite ganache, buttercream, or jam.

Notes

  • Aging egg whites can help create a more stable meringue.
  • Ensure your oven temperature is accurate.
  • Do not overmix the batter during macaronage.

Nutrition

Find it online: https://savoryskies.com/french-macarons-recipe/