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French Macarons Recipe

French Macarons Recipe

French macarons are delicate sandwich cookies made with almond flour, sugar, and egg whites. These light and airy confections are filled with buttercream, ganache, or jam, offering an irresistible combination of textures and flavors. While they are known for their precision and elegance, macarons can be made at home with a bit of practice and the right ingredients.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting time 1 hour
Total Time 1 hour 45 minutes
Cuisine French
Servings 20 Macarons
Calories 120 kcal

Equipment

  • Sifter
  • Hand mixer or stand mixer
  • Piping bag with round tip
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Mixing bowls
  • Spatula
  • Cooling rack

Ingredients
  

For the Macron Shells

  • 1 cup Almond flour
  • 1 1/2 cups Powdered sugar
  • 3 large Egg whites
  • 1/4 cup granulated sugar
  • Gel food coloring (optional)
  • 1/2 tsp vanilla extract

For the filling (Basic Buttercream)

  • 1/2 cup unsalted butter
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream or milk

Instructions
 

  • 1. Sift the dry ingredients:In a medium bowl, sift together the almond flour and powdered sugar to ensure there are no lumps. This will help achieve a smooth macaron shell.
    2. Whip the egg whites:In a separate bowl, use a hand mixer or stand mixer to beat the egg whites until they form soft peaks. Gradually add the granulated sugar and continue beating until stiff peaks form. At this stage, you can add gel food coloring and the vanilla extract.
    3. Fold in the dry ingredients:Gently fold the sifted almond flour and powdered sugar mixture into the beaten egg whites. Be careful not to overmix; the batter should flow like lava and fall in ribbons when lifted with a spatula.
    4. Pipe the macarons:Transfer the batter into a piping bag fitted with a round tip. Pipe small, even circles (about 1 1/2 inches in diameter) onto a parchment-lined baking sheet. Leave space between each macaron to allow for spreading. Tap the baking sheet on the counter a few times to release any air bubbles.
    5. Let the macarons rest:Allow the piped macarons to rest at room temperature for 30-60 minutes. The tops should form a dry skin, which helps create the signature "feet" during baking.
    6. Bake the macarons:Preheat the oven to 300°F (150°C). Bake the macarons for 14-16 minutes, rotating the baking sheet halfway through. The macarons are done when they easily lift off the parchment paper and the tops are set.
    7. Prepare the buttercream filling:While the macarons cool, make the filling. Beat the softened butter in a bowl until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream, beating until the mixture is fluffy and smooth.
    8. Assemble the macarons:Once the macaron shells have cooled completely, pipe a small amount of buttercream onto the flat side of one shell and sandwich it with another. Press gently to spread the filling.

Notes

  • Resting Time: Allowing the macarons to rest before baking is essential for forming the “feet” and ensuring the tops don’t crack.
  • Gel Food Coloring: Use gel food coloring rather than liquid to avoid affecting the consistency of the batter.
  • Filling Options: Feel free to experiment with different fillings like chocolate ganache, lemon curd, or fruit jams for a variety of flavors.
  • Storage: Store assembled macarons in an airtight container in the refrigerator for up to 5 days. They taste even better after a day of maturing.
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