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French Macarons

French Macarons
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French Macarons are delicate, colorful cookies featuring crisp shells with chewy, tender interiors. These classic French treats are customizable with various fillings and colors, making them perfect for any occasion or palate. With precise ingredients and techniques, you can create stunning and delicious macarons at home that offer a perfect balance of texture and flavor.

Ingredients

Scale

Dry Ingredients

  • 120g almond flour (finely ground for smooth shells)
  • 200g powdered sugar

Meringue

  • 90g egg whites (room temperature)
  • 50g granulated sugar
  • Food coloring (gel or powdered, as desired)

Filling Options

  • Buttercream (vanilla bean or extract for classic vanilla)
  • Chocolate ganache (dark or milk chocolate)
  • Fruit preserves (raspberry or apricot jam)
  • Vegan filling: dairy-free buttercream and aquafaba as egg white substitute

Instructions

  1. Preparing the Dry Ingredients: Sift almond flour and powdered sugar together into a large bowl. This ensures no lumps and creates a light, airy base for the batter.
  2. Whipping the Egg Whites: Beat room temperature egg whites on medium speed until frothy. Gradually add granulated sugar and increase speed to high, whipping until stiff, glossy peaks form.
  3. Coloring and Folding: Add your preferred food coloring to the meringue. Gently fold the sifted dry ingredients into the meringue in batches, using a spatula to mix until the batter flows like lava but does not separate.
  4. Piping the Shells: Transfer the batter to a piping bag fitted with a round tip. Pipe even circles onto parchment-lined baking sheets, spaced about an inch apart.
  5. Resting the Shells: Let the piped shells rest at room temperature for 30 to 60 minutes. This develops the crucial “skin” that allows a smooth, shiny top and the characteristic macaron foot.
  6. Baking: Bake in a preheated oven at 300°F (150°C) for 15 to 18 minutes. Rotate the tray halfway through to ensure even baking.
  7. Cooling and Filling: Allow shells to cool completely before gently removing from parchment paper. Match shells of similar size and sandwich them together with your chosen filling.

Notes

  • Use room temperature egg whites for better volume when whipping.
  • Weigh ingredients precisely with a kitchen scale for consistent results.
  • Master the macaronage technique: fold until the batter flows smoothly off the spatula like thick lava.
  • Resting the shells before baking prevents cracking and helps develop the macaron feet.
  • Maintain consistent oven temperature using an oven thermometer to avoid under- or overbaking.
  • Avoid high humidity days or use a dehumidifier to prevent sticky macarons.

Nutrition

Keywords: French macarons, almond cookies, delicate treats, colorful macarons, French patisserie, gluten free dessert

Find it online: https://ninagourmet.com/french-macarons/