Macarons
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Macarons
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This French macaron cookie recipe makes the perfect macaron every time! I share all of my tips and tricks to get the perfect feet on your macaron, and a delicate and airy cookie with the perfect smooth shell. You are going to love making these fun and elegant cookies at home!
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Ingredients
- 150 grams granulated sugar
- 150 grams egg whites
- 150 grams almond flour
- 150 grams powdered sugar
- filling of choice see tips for suggestions
- Gel food coloring, optional
Instructions
- Prep the baking sheets by lining them with silicone baking mats, ideally the ones with the macaron templates on them. If you don’t have the template mats, use the provided template placed under the silicone mats.
- Bring one inch of water to a simmer in a small pot.
- Wipe the bowl of a stand mixer clean with white vinegar and add the egg whites and granulated sugar. Whisk to combine. Place the bowl over the simmering water being sure the bowl does not touch the water. Whisk until the sugar has dissolved and the mixture is frothy, about 2-3 minutes.
- Transfer the bowl to the stand mixer fitted with the whisk attachment. Whip on high speed until glossy, stiff peaks form and the bowl is cooled to room temperature.
- While the egg whites whip, sift the almond flour and powdered sugar twice through a fine mesh sieve.
- Add the almond flour mixture to the whipped egg whites and fold, pressing against the side of the bowl as you go. The batter should flow like lava off the spatula in a steady line without breaks and should be able to make a figure 8 without any breaks. The batter should melt back into itself after 10-15 seconds. If it does not and instead just sits on top of the batter beneath it, fold a few more times and try the figure 8 again.
- Add the batter to a piping bag, taking care to not overfill the bag. Half to two-thirds full is plenty. Snip off the end of the bag, leaving about a quarter inch hole. Pipe the macarons at a 90 degree angle, making a slight swirl motion after you stop piping to prevent dimples.
- Tap the pan firmly on the counter 3-4 times to help remove any air bubbles. You can use a toothpick to pop bubbles that come to the surface but do not pop on their own.
- Let the macarons rest for 30-60 minutes, until a skin forms on the outside and they do not stick when you lightly touch them.
- While the macarons rest, preheat the oven to 300 degrees fahrenheit. When the macarons are ready, bake for 15-18 minutes.
- To test if the macarons are ready, touch the top of one. It should not jiggle or move around at all, and the top should feel firm. You can gently peel it off the parchment or silicone mat. A macaron that is done will peel off with an in-tact bottom whereas a macaron that needs more time will stick and leave the bottom behind.
- Once done baking, remove the macarons from the oven and let them cool on the tray. Once cooled, pipe your chosen filling in the center of one shell and gently top with a second shell.
- If you would like the macarons to develop deeper flavor, fill them and store them in an airtight container in the fridge overnight. This process is called maturing and will allow the shells to absorb the flavor of the filling and the shells to soften slightly.
Nutrition Information
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Calories
87kcal
(4%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
0.2g
(1%)
Sodium
11mg
(0%)
Potassium
10mg
(0%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Calcium
14mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 24Macarons
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 11mg | 0% |
| Potassium | 10mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Calcium | 14mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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