Perfect Macarons
User Reviews
4.8
Perfect Macarons
Description
Perfect Macarons are made by beating room-temperature egg whites with granulated sugar until stiff peaks form, then folding in sifted confectioners' sugar and almond flour to avoid lumps. Food coloring is added to achieve desired shade, anticipating some fading during baking. The batter is piped into thick circles on parchment-lined trays, with gentle tapping to remove air bubbles and prevent cracks.
Allowing the piped batter to rest at room temperature before baking enables a skin to form, essential for the classic macaron shell texture: a crisp exterior with a tender, slightly chewy interior. After baking, the shells are filled with Nutella, offering a rich, nutty complement to the almond-flavored shells.
Macarons are ideal for special occasions and can be adjusted in color and filling to suit different preferences, though skillful handling of batter and resting steps are critical for success.
Ingredients
- 3 egg kept in room temperature for 24-48 hours, white
- 1/4 cup white sugar
- 2 cup confectioners sugar
- 1 cup almond flour
- Food Coloring
- Nutella filling
Instructions
- In a bowl of a standing electric mixer, beat the egg whites with granulated sugar until they begin to rise and hold their shape.
- Add your choice of color to macarons, keeping the color darker, as it fades in the process of baking.
- Shift powdered sugar and almond flour to get rid of any lumps.
- Stir in dry ingredients into egg whites. Be sure not to over mix the ingredients.
- Place plastic or pastry bag into a cup to hold it straight. I would suggest a pastry bag, hence once you cut off the edge of a plastic bag it may not be a round shape. In this case, I wasn't going to make a trip to the store, so I did use a ziplock bag. Pour the entire mixture into the bag. Remove from the cup and twist to hold the batter in the inside.
- Line baking sheet with parchment paper. Pipe circles into the baking sheet, making them thick. Tap baking sheet at least 3 times on each side, this will get rid of any air bubbles and will prevent from cracks.
- Let macarons sit in room temperature for about 20 minutes, they will create a bit of a shell, also helps from cracks on top.
- Bake macarons at 300F for 13-20 minutes, depending on your oven. I would suggest checking them after 13 minutes or so.
FINALIZING
- Place a spoonful of cream on a flat side of the macaron, enclosing it with another macaron over top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Units
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 13mg | 1% |
| Potassium | 12mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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