French Macarons

Chantile

Macarons are the perfect bite-sized treat to make as gifts or serve for your guests. They look as delectable as they taste, and they are fun to bake, too! Whether you’re looking to throw a special event or elevate coffee time, macarons are a culinary challenge worth trying.

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Prep Time 30

Cook Time 15

Resting Time 40

Total Time 1 25

Course Dessert

Cuisine French

Servings macarons

Calories 154 kcal

Equipment

1 rubber spatula
1 stand mixer with a whisk attachment
1 sugar thermometer
1 piping bags with a round tip
1 silicon baking mats (or trays lined with parchment paper)
1 digital oven thermometer

Ingredients

½ cup 110 g Egg whites (divided into two portions)
1 ½ cup 150 g Almond flour
1 ½ cup 150 g Powdered sugar (confectioners/icing sugar)
2.5 tablespoons 30 g Fine sugar
⅔ cup 120 g Granulated sugar
⅕ cup 50 g Water

Instructions

Measure the ingredients and have them ready at hand.
Make the sugar syrup by boiling granulated sugar with water in a saucepan.
Whisk half the egg white on low/medium and slowly add the superfine sugar when they become foamy and form stiff peaks.
Monitor the sugar syrup with a thermometer. When it reaches 244-248 F, remove it from the heat and slowly pour it into the whipped egg whites while whisking. The Italian meringue will become shiny and sticky with stiff peaks. Add food coloring at the end.
Mix the remaining egg whites with the almond flour and powdered sugar to form a marzipan paste.
Gently fold the meringue into the marzipan mixture in three stages with a rubber spatula. Take care not to overmix it.
Move the macaron batter into a piping bag and pipe small circles onto lined baking trays, leaving a small gap between each one.
Tap the baking sheet on the counter a few times to pop any air bubbles, and allow the macarons to rest for 25-40 minutes.
Preheat the oven to 311 F (no fan).
Bake the macarons for 14-15 minutes, then allow them to cool completely on the trays.
Prepare your macaron filling, place it into a piping bag, and let it rest and thicken in the fridge.
Pipe filling onto one macaron shell and sandwich it with another. Try to match the sizes of the macaron shells evenly.
Place the macarons in the fridge for several hours or overnight to allow them to reach the right chewy texture.

Notes

Clean all the utensils first to remove traces of fat, and wipe down the mixing bowl and the whisk attachment with vinegar.
Use room-temperature egg whites for the meringue. Take extreme care separating them from the egg yolk so that no egg yolk is present in the egg whites.
Use high-quality powder food coloring or concentrated gel food coloring that will not fade while baking. Liquid food coloring changes the consistency of the batter and causes problems, so avoid it.
Don’t overmix the macaron batter. It is ready when you lift the spatula over the mixture, and the batter falls slowly, forming a ribbon.
Using a digital oven thermometer, check that you are baking macarons at the correct temperature.
Use a template to help pipe even circles of macaron batter around 1.5 inches in diameter.
Let the macarons rest before enjoying them so that they soften and reach the right texture.

Nutrition

Serving: 1gCalories: 154kcalCarbohydrates: 19gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 10mgPotassium: 9mgFiber: 2gSugar: 16gCalcium: 34mgIron: 1mg

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.

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