How To Make Basic French Macarons
Here’s a step-by-step process on how to achieve restaurant-quality French macarons. Start with the classic ingredients and end with your desired filling.
Serves:
Ingredients
- 2cupsconfectioner’s sugar,(200 grams)
- 1almond flour,(100 grams), close to cup
- 3egg whites,(120 grams), room temperature, around large egg whites
- ⅛tspsalt
- granulated sugar,(40 sifted) or caster sugar (3 tablespoons)
- flavoring or color
Instructions
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Place the confectioners’ sugar and almond flour in a food processor or blender and pulse or blend for 30 seconds until thoroughly combined and fine in texture. Set aside.
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In a completely dry and grease-free bowl, beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and beat just until stiff peaks form for about 3 minutes
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Do not overbeat. Using a metal spoon or rubber spatula, gently fold in the sifted granulated sugar, 1 Tablespoon at a time.
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On low speed, beat in any flavor or color at this point. Do not overmix.
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Using a metal spoon or rubber spatula, fold in the confectioners’ sugar/almond flour mixture until combined. Be very gentle and light-handed while doing so. Once completely combined, the mixture will be smooth, sticky, and glossy.
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Let the batter sit uncovered at room temperature for 10 to 30 minutes. Meanwhile, fit your piping bag with the piping tip. Line 2to 3 baking sheets with silicone baking mats.
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Fill the piping bag with the batter and pipe evenly sized rounds onto the baking sheets.
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While piping, the batter will slightly spread out, so keep that in mind. Gently tap the bottom of the baking sheets on your counter to rid any large air bubbles.
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You can lightly sprinkle a few sprinkles, a dash of cinnamon, or any edible decorations onto the wet round shells at this point.
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Let the piped rounds sit for at least 45 minutes and up to 1 hour.
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Preheat oven to 325 degrees F (163 degrees C). Bake the macarons for 10 minutes, one baking sheet at a time. Rotate the pan at the 5 minute mark. Allow to cool completely on the baking sheet before filling.
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Fill and sandwich two shells together to form an iconic French macaron cookie.
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Leftover macarons keep well covered at room temperature or in the refrigerator for up to 1 week.
Nutrition
- Calories: 49.83kcal
- Fat: 0.04g
- Saturated Fat: 0.00g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.02g
- Polyunsaturated Fat: 0.01g
- Carbohydrates: 12.21g
- Fiber: 0.01g
- Sugar: 11.96g
- Protein: 0.44g
- Sodium: 21.35mg
- Calcium: 0.57mg
- Potassium: 7.14mg
- Iron: 0.01mg
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