Okay, so if you’ve ever wanted to impress people with your Martha-Stewart-meets-French-pâtisserie skills, it’s time to roll up your sleeves and immerse yourself in the delicate art of macaron-making. Let’s turn these simple ingredients into the ultimate confectionery magic that looks as gorgeous as it tastes!
I love creating delicate French macarons, with the perfect balance of textures. By combining almond flour and powdered sugar, and whipping egg whites to perfection, the result is a crisp yet chewy treat.
Add a pinch of cream of tartar to stabilize the meringue, and personalize your macarons with various colors and flavors. The filling options, from buttercream to ganache, enhance these delightful confections.
Recipe French Macaron Ingredients
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Recipe French Macaron Ingredient Quantities
- 95g almond flour
- 95g powdered sugar
- 70g egg whites (room temperature)
- 60g granulated sugar
- Pinch of cream of tartar
- Food coloring (optional)
- Flavor extracts (optional)
- Buttercream, ganache, or jam for filling
How to Make this Recipe French Macaron
1. Begin by sifting the almond flour and powdered sugar together into a bowl to remove any lumps and combine evenly.
2. In a clean and dry mixing bowl, whip the room temperature egg whites and a pinch of cream of tartar on medium speed until soft peaks form.
3. Gradually add the granulated sugar to the egg whites, then increase the speed to high and beat until stiff, glossy peaks form. If desired, add food coloring and/or flavor extracts at this stage and gently mix.
4. Add the sifted almond flour and powdered sugar mixture to the meringue in three separate additions, folding gently but thoroughly with each addition to incorporate.
5. Continue folding the batter until it reaches the “lava stage,” meaning it flows slowly like molten lava and can form a figure-eight without breaking.
6. Prepare a baking tray lined with parchment paper or a silicone baking mat, and transfer the macaron batter into a piping bag fitted with a round tip.
7. Pipe small, even circles onto the prepared baking tray, leaving space between each macaron shell to prevent sticking.
8. Tap the baking tray firmly on the counter a few times to release any air bubbles, then let the piped macarons sit at room temperature for 30 to 60 minutes until a firm skin forms on the surface.
9. Preheat the oven to 300°F (150°C). Once preheated, bake the macarons for 15 to 18 minutes, checking to ensure they do not brown. Let them cool completely on the tray.
10. Carefully remove the cooled macaron shells and fill them with your choice of buttercream, ganache, or jam by piping a small amount onto the flat side of one shell and sandwiching it with another. Store in an airtight container and let them mature in the fridge for 24 hours to enhance flavor. Enjoy!
Recipe French Macaron Equipment Needed
1. Sifter or fine-mesh sieve
2. Mixing bowls
3. Electric mixer (handheld or stand mixer)
4. Spatula
5. Piping bag
6. Round piping tip
7. Baking tray
8. Parchment paper or silicone baking mat
9. Oven
10. Cooling rack
FAQ
- Q: Can I use liquid food coloring for the macarons?
A: It’s best to use gel or powder food coloring to avoid affecting the consistency of the macaron batter. - Q: Why is it important for the egg whites to be at room temperature?
A: Room temperature egg whites whip up more easily and help achieve the correct texture for the macaron batter. - Q: How can I tell when the macaron shells are ready to bake?
A: Let the piped macaron shells sit until they form a firm skin and no batter sticks to your fingertip when touched lightly. - Q: What causes macarons to crack during baking?
A: Cracking can occur due to insufficient resting time, or if the oven temperature is too high. Ensure the macarons have developed a skin before baking and that the oven is properly preheated. - Q: Can I use regular flour instead of almond flour?
A: No, almond flour is crucial for the unique texture and flavor of macarons. Regular flour will alter both the taste and consistency. - Q: How should I store macarons after baking?
A: Store the fully assembled macarons in an airtight container in the refrigerator for up to 3 days, or freeze them for up to a month. - Q: What is the best filling to use for macarons?
A: Popular fillings include buttercream, ganache, and jam, but the choice depends on your personal preference and desired flavor combination.
Recipe French Macaron Substitutions and Variations
- Almond flour: You can substitute with hazelnut flour, but the flavor will be different.
- Powdered sugar: Use homemade powdered sugar by grinding granulated sugar finely and adding a small amount of cornstarch.
- Egg whites: Aquafaba (the liquid from canned chickpeas) can be used as a vegan substitute, but may require additional stabilization techniques.
- Granulated sugar: Superfine sugar can be used for a finer consistency.
- Cream of tartar: Use an equal amount of white vinegar or lemon juice to stabilize the egg whites.
Pro Tips
1. Age the Egg Whites: For better stability and consistency in the meringue, use egg whites that have been “aged.” This means separating the whites from the yolks at least a day ahead and storing them in the refrigerator. Bring them to room temperature before using.
2. Sift Almond Flour Twice: To ensure your macarons have smooth tops, sift the almond flour and powdered sugar twice to remove any larger particles and ensure a fine, even mixture.
3. Macaronage Technique: Practice the folding technique, known as “macaronage,” carefully. You want to achieve a batter that flows like lava, which may take practice. It’s key to avoid overmixing or undermixing, both of which can affect the final texture.
4. Check Oven Temperature: Use an oven thermometer to ensure your oven is precisely at 300°F (150°C). If the temperature is off, adjust accordingly, as too much heat can cause macarons to crack or brown.
5. Resting Time: Let the piped macarons rest until they develop a slight skin and are no longer tacky to the touch. This may take longer or shorter depending on the humidity. This step helps prevent cracking during baking.
Recipe French Macaron
My favorite Recipe French Macaron
Equipment Needed:
1. Sifter or fine-mesh sieve
2. Mixing bowls
3. Electric mixer (handheld or stand mixer)
4. Spatula
5. Piping bag
6. Round piping tip
7. Baking tray
8. Parchment paper or silicone baking mat
9. Oven
10. Cooling rack
Ingredients:
- 95g almond flour
- 95g powdered sugar
- 70g egg whites (room temperature)
- 60g granulated sugar
- Pinch of cream of tartar
- Food coloring (optional)
- Flavor extracts (optional)
- Buttercream, ganache, or jam for filling
Instructions:
1. Begin by sifting the almond flour and powdered sugar together into a bowl to remove any lumps and combine evenly.
2. In a clean and dry mixing bowl, whip the room temperature egg whites and a pinch of cream of tartar on medium speed until soft peaks form.
3. Gradually add the granulated sugar to the egg whites, then increase the speed to high and beat until stiff, glossy peaks form. If desired, add food coloring and/or flavor extracts at this stage and gently mix.
4. Add the sifted almond flour and powdered sugar mixture to the meringue in three separate additions, folding gently but thoroughly with each addition to incorporate.
5. Continue folding the batter until it reaches the “lava stage,” meaning it flows slowly like molten lava and can form a figure-eight without breaking.
6. Prepare a baking tray lined with parchment paper or a silicone baking mat, and transfer the macaron batter into a piping bag fitted with a round tip.
7. Pipe small, even circles onto the prepared baking tray, leaving space between each macaron shell to prevent sticking.
8. Tap the baking tray firmly on the counter a few times to release any air bubbles, then let the piped macarons sit at room temperature for 30 to 60 minutes until a firm skin forms on the surface.
9. Preheat the oven to 300°F (150°C). Once preheated, bake the macarons for 15 to 18 minutes, checking to ensure they do not brown. Let them cool completely on the tray.
10. Carefully remove the cooled macaron shells and fill them with your choice of buttercream, ganache, or jam by piping a small amount onto the flat side of one shell and sandwiching it with another. Store in an airtight container and let them mature in the fridge for 24 hours to enhance flavor. Enjoy!
