Perfect French Macarons Tips (Print Version)
# Ingredients:
01 -
100g egg whites (3–4 large egg whites)
02 -
1/4 teaspoon (1g) cream of tartar
03 -
1/2 teaspoon extract such as vanilla, almond, or coconut (optional)
04 -
80g superfine sugar
05 -
1–2 drops gel food coloring (optional)
06 -
125g almond flour
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125g confectioners’ sugar
08 -
Desired macaron filling
# Instructions:
01 -
Wipe down a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites, cover, and refrigerate for 24 hours. Bring to room temperature before using.
02 -
Line 3 large baking sheets with silicone baking mats or parchment paper. Set aside.
03 -
Add cream of tartar and optional extract to egg whites. Using a handheld or stand mixer with a whisk attachment, beat on medium speed until very soft peaks form. Gradually add superfine sugar in thirds, beating on medium-high speed after each addition, until stiff, glossy peaks form. Fold in optional food coloring gently with a rubber spatula.
04 -
Sift almond flour and confectioners’ sugar into a large glass or metal mixing bowl. Use a spoon to work through any larger pieces. Discard as little as possible.
05 -
Slowly fold beaten egg whites into the almond flour mixture in three additions. Fold until combined after each addition. Adjust batter consistency by folding carefully until the batter flows like honey and passes the 'figure 8 test.'
06 -
Transfer the batter to a piping bag with a medium round piping tip. Pipe 1.5–2 inch rounds onto prepared baking sheets, spacing them 1-2 inches apart. Bang the baking sheets on the counter to release air bubbles and pop any remaining bubbles with a toothpick.
07 -
Allow piped macarons to sit at room temperature until dry to the touch and no longer tacky, about 30–60 minutes. Preheat the oven to 325°F (163°C).
08 -
Bake for 13 minutes. Check doneness by gently touching the top of a macaron. If it wobbles, bake for an additional 1–2 minutes. Remove from oven once set and let macarons cool on the baking sheet for 15 minutes before transferring to a cooling rack.
09 -
Once cooled, sandwich macaron shells with desired filling. Serve immediately or refrigerate assembled macarons for 12–24 hours to allow flavors to mature. Bring to room temperature before serving.
# Notes:
01 -
Aging egg whites enhances the structure and reliability of the meringue.
02 -
Allowing macarons to form a skin before baking creates their signature 'feet.'
03 -
Metric weight measurements ensure accuracy and success.