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French Macarons

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  • Serves 12
  • Cooks in 60 mins (45m prep + 15m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

French style cookies

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large bowl, combine the sifted almond flour and powdered sugar.
  2. 2.In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
  3. 3.Fold the almond flour mixture into the beaten egg whites until well combined. Be gentle to maintain the airiness.
  4. 4.Divide the batter into separate bowls and add food coloring to each bowl, if desired.
  5. 5.Transfer the colored batter into separate piping bags fitted with round tips.
  6. 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. 7.Preheat the oven to 325°F (160°C).
  8. 8.Bake the macarons for 12-15 minutes, or until they are set and easily lift off the parchment paper.
  9. 9.Remove from the oven and let cool completely.
  10. 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. 11.Repeat with the remaining macaron shells.
  12. 12.Store the filled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld.
  13. 13.Serve and enjoy!

lightbulb_outline Tips

  • chevron_rightMake sure to sift the almond flour and powdered sugar to remove any lumps.
  • chevron_rightLetting the macarons sit at room temperature before baking helps to develop their characteristic smooth tops.
  • chevron_rightExperiment with different flavors and colors for a fun and creative twist.