French Macarons

Updated at: Thu, 17 Aug 2023 00:17:06 GMT

Step 1

Sift almond flour and powdered sugar together in a medium sized bowl. whisk to combine

Step 2

Beat egg whites until foamy, then add 1/4 c granulated sugar, half at a time, then continue to beat until medium stiff peaks form.

Step 3

Add 1 tsp (or to taste) of flavoring & coloring and beat to distribute

Step 4

The macaronage step is next. Add half the dry ingredients to the egg white mixture, folding with a rubber spatula until combined, then add the other half of the dry mixture and continue to fold.

Step 5

Once the batter is folded together, you’ll complete the macaronage by pushing batter against the perimeter of the bowl with the spatula to release extra air. You’ll do this until the batter is a thick consistency that runs like lava off the spatula and then the batter sinks back into itself.

Step 6

Once the batter is the right consistency, transfer to a piping bag with a 12 Wilton tip

Step 7

Pipe equally sized macarons onto silpat or parchment paper. they should be about 1 1/2 inch in diameter.

Step 8

Once they're all piped, knock any additional air out of the macarons by smacking the baking sheets onto the counter a few times. Add sprinkles if desired.

Step 9

Let the sheets sit at room temperature until the macarons develop a shell and indent when touched. batter should not stick to your fingers when touched, or they need more time.

Step 10

Bake them for 17-20 mins at 300 degrees.

Step 11

You don't want them to brown much, but also baked enough to not have the centers stick to the pan. Test doneness by trying to pop one off the pan- it should release easily. when done let cool completely and remove from baking sheets.

Step 12

fill with a buttercream, whipped cream,fruit preserves, Nutella, whipped cream, lemon curd, etc.

Step 13

Simple buttercream filling: in a mixer, add butter, 1/4 c powdered sugar, flavoring and coloring. Beat until combined. It should be very thick. Add a splash of milk if needed (but it shouldn’t be needed)

Step 14

After filling, store in an air tight container for a couple days so they get soft. They will be crunchy right out of the oven.

Step 15

Trouble Shooting: Feet spread out - needs more time to sit on the counter and develop a skin. Or too high of oven temperature. Or over mixed batter, or under whipped meringue. No feet - oven temperature too low. Rested too long, too far from heat source in oven.

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