French Macarons
70kcal
Ingredients
Macaron Shell Ingredients
- 150 grams sifted super-fine almond flour Measure after sifting
- 180 grams powdered sugar
- 1/4 teaspoon salt
- 120 grams large egg whites at room temperature (about 4 large eggs)
- 60 grams granulated sugar Add gradually while whipping
- 4 drops liquid-gel food coloring or more for a stronger color
- 1 teaspoon pure vanilla extract
Filling
- 1 batch Vanilla Buttercream Frosting or your choice of filling
Method
Preparation
- Cut the tip off a large piping bag and fit it with a large plain tip, twisting the bag to prevent leaking.
- Sift almond flour into a medium bowl and measure 150 grams sifted, discarding any large pieces. Sift 180 grams powdered sugar into the same bowl and mix gently.
- Wipe a large glass or metal bowl with vinegar or lemon juice. Add 1/4 teaspoon salt and 120 grams egg whites.
- Using an electric mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until forming bubbles (30 seconds to 1 minute).
Making Meringue
- Add 60 grams granulated sugar gradually while the mixer is running, whipping until all sugar is included and mixture is glossy with stiff peaks.
- Add food coloring and vanilla extract to the meringue, mixing to combine.
Combining Mixtures
- Gently fold the almond flour mixture into the meringue in 3 additions.
- Once mixed, pour the batter into the piping bag without deflating it.
Piping and Baking
- Pipe macaron shells on a baking sheet, leaving 1 inch of space between each cookie.
- Bang the baking sheet on the counter to release air bubbles.
- Let the macarons rest for 30 to 60 minutes until they form a skin.
- Bake in a preheated 315°F oven for 12 to 15 minutes.
- Cool completely on the baking sheet, then match shells and fill with desired filling.
Notes
Use clean, dry bowls and tools to ensure meringue formation. Aim for a thick lava-like batter consistency that forms ribbons when mixed. Let shells dry to form a skin before baking for better results.