This is my basic French macaron recipe! Every single time I make them they are absolutely delicious!
Macarons can be tricky but I've prepared some helpful tips for you:
Make sure your egg whites are at room temperature. This will make it a lot easier. Also make sure to beat your egg whites until stiff peaks form! Sift your ingredients together, you don't want clumps in your batter.
The next step is the hardest one yet, it's called the macaronage. The macaronage, is when you combine your egg whites and almond flour/powdered sugar mixture together. It's incredible crucial otherwise your macarons will have a hollow shell! You'll want to gently fold your batter around 50 times until your batter flows smoothly like lava. It shouldn't be too runny like milk or to clumpy either. This would also be the step where you would add your food coloring.
Once your pipe your ingredients out onto a mold (or you can just make a stencil and draw it on parchment paper) you'll have to let it dry. This will create "feet". Feet are the little bottom edges around your macarons. Finally bake and pipe your frosting all around your macarons!
My first macaron I ever made completely failed, but I learned by trial and error and now I've gotten much better! I definitely encourage your to make some macarons! Once you get the hang of making macarons you'll be a macaron master!
|Level: 👩🏽🍳👩🏽🍳👩🏽🍳|Time: 1 hour, 10 minutes| Serves: 8-10|
RECIPE:
INGREDIENTS:
3/4 cup almond flour
1 cup powdered sugar
2 egg whites, room temperatures
A pinch cream of tarter
1/4 cup granulated sugar
Buttercream:
1/2 cup butter, softened
1 cup powdered sugar
1 tablespoon milk of choice
STEPS:
In a bowl sift your almond flour and powdered sugar together. With an electric mixer beat your egg whites until foamy. Then add your cream of tarter and continue beating for 1 minute. Slowly (increasing the speed) add your granulated sugar and beat until stiff peaks form. Sift in your almond flour/powdered sugar mixture into your egg whites.
With a spatula fold gently around 50 times until it flows like lava. After you've folded your batter around 25 times add your food coloring if you would like. Pour into a piping bag and snip 1/2" off the end. Pipe onto your macaron guide. Then let it dry on a counter for 45-50 minutes.
Preheat your oven to 375 degrees F. To make sure it's dry, touch your finger lightly on the top of the macaron and if nothing sticks onto your finger it's ready! Bake for 11 minutes and cool for 5 minutes. It will firm up as it cools.
Beat your soften butter and powdered sugar in an electric mixer for a few minutes. Slowly add your milk and food coloring if you're using. Pipe onto your cooled macarons and serve!
Enjoy!
The Bored Baker 👩🏽🍳
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