French macarons are a type of confectionery first introduced in France. A macaron, not to be confused with a “macaroon”, is a kind of meringue “cookie” with a buttercream filling. Making macarons is notoriously a bit tricky. The batter should have a smooth consistency without lumps or bubbles. All the tips and tricks are here in this recipe.
Ingredients:
• 100 grams egg whites (at room temperature)
• 130 grams confectioner’s sugar
• 140 grams almond flour
• 1/4 tsp salt
• 1/4 tsp cream of tartar
• 100 grams fine granulated sugar
• 1 tsp vanilla extract
• 2 drops of soft pink food coloring
• some French buttercream
Instructions:
Sift into a bowl 130 grams of confectioner’s sugar and 140 grams of almond flour.
Transfer to a food processor.
Push until well combined.
Once done, sift the mixture again into a bowl.
Put it back again in the food processor and process.
Sift it again.
Set aside.
Prepare a stand mixer.
Add 100 grams of egg whites into the mixer.
Mix at low speed until bubbles form.
Add 1/4 tsp each of salt and cream of tartar.
Let it mix until well combined.
Gradually drizzle 100 grams of fine granulated sugar while mixing.
Let it mix until soft peaks form.
Add 1 tsp of vanilla extract.
Continue to mix until firm peaks form.
Transfer to a mixing bowl.
Whisk until thick and stiff peaks form.
Add 1/3 cup of the flour mixture.
Fold to combine.
Add the remaining flour mixture.
Fold to combine.
Add 2 drops of soft pink food coloring.
Fold to combine.
Continue to fold until the mixture has no bubbles and has a smooth consistency.
Transfer into a piping bag with a #12 tip.
Preheat oven to 320 F.
Prepare a parchment-lined baking sheet.
You can use a macaron sheet as a guide to make the French macarons.
Pipe out the batter into each guide, not filling each guide throughout.
Finish each pipe with a swirl.
Tap the sheet to spread the batter in each guide and even out the swirls.
Leave the sheet for 45 minutes.
Place it inside the preheated oven.
Bake for 12-15 minutes.
Once done, remove from the oven.
Let it cool for a few minutes.
Pair the macarons in twos.
Pipe out a French buttercream (or any buttercream) in between two macarons.
Do this with the rest of the macarons and buttercream.
Place them in the fridge overnight or for up to 3 days.
Serve and enjoy!
Tips and ideas:
If you are going to make 2-3 sheets of French macarons, bake one sheet at a time and not all at once.
Images – https://www.youtube.com/watch?v=-Yz78dFgjKQ
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