yummy: January 2025

French Macaron Recipe

My French macaron recipe has been carefully designed for beginners and experienced bakers alike. Be sure to read through the blog post and watch the video before beginning, especially if you are a beginner. The post includes plenty of troubleshooting notes, as well.

CourseDessert

CuisineFrench

Prep Time45

Cook Time11

Resting time30

Total Time1 26

Servings macaron sandwiches

Calories76kcal

AuthorSam Merritt

Equipment

Ingredients

150 grams super-fine almond flour (1 ⅓ cup) see note
150 grams powdered sugar 1 ¼ cups
110 grams egg whites room temperature (about 3 egg whites/110ml/just under ½ cup) see note
⅛ teaspoon table salt
pinch cream of tartar optional (I typically use ⅛ teaspoon)
95 grams granulated sugar scant ½ cup
1 teaspoon vanilla extract
Food coloring optional
Your favorite frosting see note 3

Instructions

Before you begin: If you are a beginner, read through the post and watch the video first. Ensure that all of your equipment (bowls, spatulas, beaters, etc.) are completely clean, dry, and grease free. Rubber, silicone, and plastic are not ideal for whipping meringue, so I recommend avoiding these materials and using glass or metal bowls when whipping the egg whites.
Line 3 standard-sized cookie sheets with parchment paper and set aside.
Sift almond flour and powdered sugar into a medium-sized mixing bowl
150 grams super-fine almond flour,150 grams powdered sugar
Pour egg whites into a separate large, clean, dry mixing bowl. Use an electric mixer to beat on medium speed until foamy (about 30 seconds).
110 grams egg whites
Add salt and cream of tartar and stir on medium-speed for 30 seconds (it’s OK if the cream of tartar isn't totally broken up)
pinch cream of tartar,⅛ teaspoon table salt
With mixer on medium-speed, add about 1 Tablespoon of granulated sugar and beat for about 30 seconds, then add the next Tablespoon. Repeat until all sugar has been added.
95 grams granulated sugar
Once all sugar has been added, add vanilla extract and food coloring (if using)
1 teaspoon vanilla extract,Food coloring
Continue to beat on medium to medium-high speed until mixture reaches thick, fluffy, stiff peaks. Meringue should be thick enough that the electric beaters leave tracks in their wake. When you lift the beaters straight out of the meringue, the peaks that form should not be soft or fold over on themselves, they should hold their shape firmly and stay straight without bending.
Add about a third of the almond flour/powdered sugar mixture to the meringue and use a spatula to fold until combined. Repeat with the next third of the mixture, and then the last.
Continue to fold the batter, moving your spatula in sweeping motions, scraping down the sides and bottom of the bowl and cutting through the middle of the batter and turning your bowl as you go. Use your spatula smoosh the mixture against the side of the bowl periodically to help deflate it. Continue to fold until the batter flows smoothly and falls from the spatula in a smooth ribbon. You should be able to make a figure-8 with the batter and it should hold its shape for about 10-15 seconds before the edges relax back into the batter.
Pour the batter into a large pastry bag fitted with a round tip (I like the Ateco 804).
Pipe batter onto prepared baking sheets, holding the piping bag straight up and down and squeezing until you have 1 ½" circles of batter. Flick your wrist in a "C" motion at the end of piping each shell to complete the macaron and minimize peaks. Space macarons at least 1 ½” apart on baking sheet.
Rap each pan very firmly on your countertop 4-5 times to release any air bubbles and preheat oven to 325F (160C).
Let macarons rest until a skin forms on the surface (if you run the pad of your finger over the top it should feel dry and not sticky or tacky). This is typically about 30-60 minutes but may take more or less time depending on individual kitchen conditions
Bake one tray at a time in center rack of oven for 10 minutes, turning the pan around halfway through the baking time. When finished baking, the feet should look dry and if you lightly press down on the top of a macaron it shouldn’t give.
Allow macaron shells to cool completely before pairing off the shells and sandwiching them around your favorite frosting. For best results, allow macarons to mature in the refrigerator in an airtight container for 24 hours (and then allowing to sit at room temperature for at least 15-30 minutes before serving) before enjoying.

Notes

Almond flour

I prefer to use superfine, blanched almond flour. I personally like Bob’s Red Mill brand. Unblanched almond flour will work but you will see bits of the almond in the end result.

Egg whites

It's recommend you age your egg whites before beginning. This means measure them into a measuring cup, cover the cup with a piece of plastic wrap, and poke holes in the surface. Allow the egg whites to sit in the refrigerator for at least 24 hours before bringing to room temperature and using them for this recipe. While aging isn't strictly necessary, it can be helpful if you are struggling with your meringue or live in a very humid climate.

Food coloring

I recommend gel food coloring, I use Americolor gel and typically add 4 drops per batch of macarons.

Filling

½ batch of any of my frosting recipes will work nicely in these macarons. My go-to choices are white chocolate buttercream (it’s not too sweet!) chocolate ganache (let it cool until firm before piping onto the cookies) or my favorite chocolate frosting.

Storing

Macaron shells will keep in an airtight container at room temperature for 5-7 days or freeze in an airtight container for up to several months. When thawing, allow shells to come completely to room temperature before opening the container or you’ll have moisture on the shells.Filled macarons will keep at room temperature in an airtight container for several days (assuming a shelf-stable filling) or in the refrigerator in an airtight container for up to 2 weeks. To freeze, first mature macarons (let them sit in the refrigerator in an airtight container for 24 hours) then transfer container to freezer and freeze for up to several months. Thaw in container in refrigerator or thaw at room temperature (do not open container until thawed or you’ll have condensation).

Nutrition

yummy

Friday, January 24, 2025

French Macaron