Classic French Macarons
Delight in the art of creating **Classic French Macarons**, a timeless delicacy that combines elegance and technique for an irresistibly crisp-yet-chewy dessert. These iconic almond-based meringue cookies are crafted with precision, featuring a smooth, glossy shell and the signature "feet" that define a perfect macaron. With just a handful of simple ingredients like almond flour, powdered sugar, and egg whites, this recipe guides you through every step, from achieving stiff meringue peaks to mastering the delicate macaronage process. A hint of vanilla and optional food coloring add a personal touch to these delicate confections, while their versatility makes them perfect for pairing with ganache, buttercream, or fruit jam fillings. Follow this foolproof recipe to bring a touch of Parisian patisserie to your kitchen in under an hour!
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Ingredients
- 120 grams Almond flour
- 200 grams Powdered sugar
- 100 grams Egg whites
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Food coloring
Directions
Step 1
Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.
Step 2
In a food processor, pulse the almond flour and powdered sugar together until well combined and very fine, about 2 to 3 minutes.
Step 3
Sift the almond flour mixture through a fine-mesh sieve into a large bowl and set aside.
Step 4
In a separate, clean bowl, whisk the egg whites with an electric mixer on medium speed until they become frothy.
Step 5
Gradually add the granulated sugar while continuing to whisk the egg whites, increasing the speed to high until stiff, glossy peaks form.
Step 6
Add the vanilla extract and food coloring to the stiff peaks and gently fold in using a spatula to fully incorporate.
Step 7
Fold the almond flour mixture into the meringue in thirds, using a spatula. Mix gently, taking care not to deflate the meringue until the batter flows in thick ribbons. To test, lift a spatula of batter and draw a figure 8; it should hold its shape for a moment before disappearing.
Step 8
Transfer the batter to a piping bag fitted with a medium round tip and pipe small circles onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9
Tap the baking sheets firmly on the counter to release any air bubbles, then let the piped macarons sit at room temperature for 30 minutes to form a skin.
Step 10
Bake one sheet at a time for 15 minutes, rotating halfway through, until the macarons develop feet and are set.
Step 11
Allow the macarons to cool completely on the baking sheets before removing them.
Step 12
Fill with your choice of filling, such as ganache, buttercream, or jam, by piping a small amount onto the bottom of one macaron shell and sandwiching it with another.
Nutrition Facts
| Serving size | (515.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1888.5 |
| Total Fat 66.0g | 0% |
| Saturated Fat 10.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 30mg | 0% |
| Sodium 335.0mg | 0% |
| Total Carbohydrate 306.1g | 0% |
| Dietary Fiber 11.8g | 0% |
| Total Sugars 280.3g | |
| Protein 34.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 250.3mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 186mg | 0% |
Source of Calories