French Macarons Delicate Desserts (Print Version)
# Ingredients:
01 -
100g egg whites (typically 3–4 large egg whites)
02 -
1/4 teaspoon (1g) cream of tartar
03 -
1/2 teaspoon extract such as vanilla, almond, or coconut (optional)
04 -
80g superfine sugar (also known as caster sugar)
05 -
1–2 drops gel food coloring (optional)
06 -
125g almond flour
07 -
125g confectioners’ sugar
08 -
Desired macaron filling (e.g., buttercream, ganache)
# Instructions:
01 -
Wipe down a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites, cover, and refrigerate for 24 hours. Then bring to room temperature.
02 -
Line 3 large baking sheets with silicone baking mats or parchment paper. Set aside.
03 -
Add cream of tartar and extract to egg whites. Beat with a mixer on medium speed until soft peaks form, then gradually add superfine sugar while mixing until stiff glossy peaks form. Fold in food coloring if using.
04 -
Sift almond flour and confectioners’ sugar together in a large mixing bowl. Work larger pieces through the sieve with a spoon.
05 -
Slowly fold the beaten egg whites into the almond flour mixture in three additions. Fold gently until the consistency resembles honey. Perform the figure 8 test to ensure proper consistency.
06 -
Spoon batter into a piping bag with a medium round tip. Pipe 1.5–2 inch circles about 1–2 inches apart on prepared baking sheets. Bang the baking sheets on the counter to release air bubbles. Use a toothpick to pop remaining bubbles.
07 -
Let the piped macarons dry until the tops are firm and not tacky, about 30–60 minutes.
08 -
Preheat oven to 325°F (163°C). Bake for 13 minutes or until the shells form feet and do not move when lightly touched.
09 -
Let shells cool on the baking sheet for 15 minutes, then transfer to a cooling rack. Fill the cooled shells with desired filling and sandwich together.
10 -
Serve immediately or refrigerate filled macarons for 12–24 hours to allow flavors to mature. Refrigerate leftovers in an airtight container for up to 5 days.
# Notes:
01 -
Aging egg whites for 24 hours improves texture and consistency.
02 -
Use gel food coloring to avoid altering the batter's consistency.
03 -
Perform the figure 8 test to ensure optimal batter texture. Batter should flow smoothly within 10 seconds.