
French Macarons
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- Serves 12
- Cooks in 60 mins (45m prep + 15m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
French style cookies
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large bowl, combine the sifted almond flour and powdered sugar.
- 2.In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
- 3.Fold the almond flour mixture into the beaten egg whites until well combined. Be gentle to maintain the airiness.
- 4.Divide the batter into separate bowls and add food coloring to each bowl, if desired.
- 5.Transfer the colored batter into separate piping bags fitted with round tips.
- 6.Pipe small circles onto a baking sheet lined with parchment paper. Let the macarons sit at room temperature for 30 minutes to form a skin.
- 7.Preheat the oven to 325°F (160°C).
- 8.Bake the macarons for 12-15 minutes, or until they are set and easily lift off the parchment paper.
- 9.Remove from the oven and let cool completely.
- 10.Once cooled, pair up the macaron shells of similar sizes. Pipe a small amount of buttercream or ganache onto one shell and sandwich it with another shell.
- 11.Repeat with the remaining macaron shells.
- 12.Store the filled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld.
- 13.Serve and enjoy!
lightbulb_outline Tips
- Make sure to sift the almond flour and powdered sugar to remove any lumps.
- Letting the macarons sit at room temperature before baking helps to develop their characteristic smooth tops.
- Experiment with different flavors and colors for a fun and creative twist.