This the French Macaron recipe we use in our classes. There are so many ways to change it up and make it your own. I can't wait to see what you create!
French Macarons
French Macarons
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Category
Desserts
Cuisine
Dessert
Servings
12
Prep Time
30 minutes
Cook Time
15 minutes
Your macarons can be filled with anything that sounds amazing to you. A few suggestions: Nutella, lemon or lime curd, jam, chocolate ganache, peanut butter ganache, dulce de leche and roasted peanuts, or coconut cream
Author: Chelly Klann @ TheGoodFoodProject.coThe Good Food Project
Ingredients
- 86 grams (3/4 cup) – almond flour
-
86 grams (3/4 cup) – powdered sugar
-
64 grams (¼ cup) – granulated sugar
-
65 grams – aged egg whites (app. 2 egg whites) NOTE: Do NOT use meringue powder
- pinch cream of tartar
-
Flavoring - 1 tablespoon cocoa powder or matcha OR 1 -2 teaspoons spice of your choice
- GEL Colour of your choice (DO NOT use liquid color)
-
Filling of your choice
Method
Use your fingers to mix the almond flour and powdered sugar together. Add cocoa powder or spice, if using. Break up or remove any almond skin or sugar bits you find.
Beat egg whites with a mixer at low speed or whisk until foamy, then add the cream of tartar.
Begin to add granulated sugar 1/3 at a time Once all the sugar has been fully incorporated and before reaching stiff peaks, add 1-3 drops of gel color to your liking. Beat until stiff peaks. The egg whites should look like a bird's beak on the whisk.
Pour a third of the almond mixture into the egg whites. Gently fold the egg whites into the almond flour and sugar mixture. Then add the rest of the almond mixture. Stop folding once your batter has reached a “lava” like or honey consistency.
Use a spoon and plate to test the consistency. The success of your macarons will depend largely on your ability to gauge when to stop folding your batter.
Preheat your oven to 290 F.
Use a spatula to gently transfer the batter into the piping bag. Pipe the batter onto a Silpat or piece of parchment paper.
Rap the tray several times on the counter. This will allow any air bubbles to escape and prevents your macarons from cracking during the baking process.
If you are in a dry climate, let your macarons rest on the counter for 15-30 min until a “skin” has developed.
If you are in a humid climate, put them right in the oven.
Place the tray on the middle shelf and bake for 5 minutes, then turn the baking sheet 180 degrees and put it back in the oven for another 6-7 minutes.
Take the macarons out and test to see doneness.
Use a spatula to lightly tap the feet, it should be firm and not push back. Wiggle the top of the shell from left to right, it should not be wobbly.
Lightly peel back the parchment paper and the macaron should peel off easily without sticking. (This does not work well on Silpats, though.)
If it doesn’t pass the tests above, put them back in the oven and bake an extra 1 min. at a time.
Fill with your favorite filling.
Put the filled macarons in an airtight container and place in the fridge for 12-24 hours to cure. Enjoy!