Macaron Recipe
Originating from France, macarons have become a beloved delicacy worldwide. These colorful, meringue-based confections are renowned for their crisp exterior, chewy interior, and luscious fillings.
Equipment
- Electric mixer or stand mixer
- Sifter or fine mesh sieve
- Piping bag with round tip
- Baking sheets lined with parchment paper
- Food processor or blender (for almond flour)
- Oven thermometer (optional but recommended)
Ingredients
- 110g almond flour
- 200g powdered sugar
- 100g granulated sugar
- 100g egg whites (aged, preferably at room temperature)
- Gel food coloring (optional)
- Flavor extracts (such as vanilla, almond, or citrus zest)
- Pinch of salt
Instructions
- Prepare Ingredients: Measure out all ingredients accurately and ensure egg whites are aged and at room temperature.
- Sift Dry Ingredients: In a large bowl, sift together almond flour and powdered sugar to remove any lumps.
- Whip Egg Whites: Using an electric mixer, beat egg whites on medium speed until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
- Macaronage: Gently fold the dry ingredients into the egg whites in three batches until the batter is smooth and shiny. Add food coloring and flavor extracts if desired.
- Piping: Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheets, leaving space between each macaron.
- Resting: Let the piped macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.
- Baking: Preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, rotating the trays halfway through baking.
- Cooling: Once baked, allow the macarons to cool completely on the baking sheets before gently removing them.
- Filling: Pair up macaron shells of similar sizes and sandwich them together with your favorite filling, such as ganache, buttercream, or fruit preserves.
- Storage: Store filled macarons in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.