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basic macarons

Classic Macarons

  • Prep Time: 1 hour 20 mins
  • Cook Time: 12 mins
  • Total Time: 1 hour 32 mins
  • Yield: 20-40 sandwich cookies, depending on size 1x

Description

A classic French macaron recipe. The basis for all filling and decorating combinations.

Ingredients

Scale
  • 7oz powdered sugar
  • 4oz almond flour/meal
  • 4oz egg whites (~4 large eggs), aged 1-2 days
  • Pinch cream of tartar
  • 3 1/2oz granulated sugar
  • Gel food coloring (optional)

Instructions

  1. Weigh out all ingredients. Sift together powdered sugar and almond flour.
  2. In a stand mixer add egg whites and a pinch of cream of tartar. Using the whisk attachment whip together on medium speed until foamy. Once foamy, slowly add in granulated sugar while mixer is on low speed. Scrape down sides of bowl. (At this point, add in gel food coloring, if desired.)
  3. Increase speed to high and whisk until stiff peaks form.

Macaronnage: Combining the egg whites and sugar/flour mixture

  1. Using a silicone or rubber spatula fold together the sugar/flour mixture 1/3 at a time into the egg whites. Scrap around the sides and through the middle of bowl while mixing together. Be careful not to overmix! The egg whites will lose some volume, but that is okay. Once fully incorporated, the batter should be shiny and drop in slow thick ribbons from the spatula. It should reincorporate into the batter after about 10-15 seconds.

Complete:

  1. Transfer batter into a pastry bag fitted with a 1/2 inch plain round tip.
  2. Pipe batter onto circles on parchment (or silpat) lined baking sheets. Circles can vary in size based on your preference, about 1 to 2 inches in diameter. I like around 1 1/2 inch.
  3. Once piped, tap the baking sheet on your work surface a few times to help release any air bubbles.
  4. Preheat oven to 325º F.
  5. Let stand at room temperature for 45-60 min, or until macarons are no longer sticky when lightly touched.
  6. Bake macarons for 9-11 min. Tops should be firm and center should barely jiggle from the “feet” when slightly touched. Begin checking after 9 min, as the cookies can burn quickly.
  7. Let cool on baking sheet for 5 minutes before moving to a wire rack to cool completely before filling.

Notes

– Store in the fridge in an air tight container. Let come to room temperature before serving.
– Let egg whites sit at room temperature overnight or up to 2 days before using.
– Use a template to get uniform circles when piping.
– Stack two sheet pans together if bottoms of macarons are browning too quickly.
– Add gel food coloring when whipping egg whites to color the batter.
– Can top macarons with sprinkles after piping, but before letting them sit to dry.
– Fill cookies with anything from ganache, curd, buttercream, jams, or whatever you can dream up!

Find it online: https://bakeorbust.com/classic-macarons/