Jason S. Anderson You’ve come to the right place if you’ve ever looked at a shop window and wished you could make those pretty, delicate cookies called macarons.
This foolproof macaron recipe will show you how to make these fancy French treats step by step, so you can be sure you’ll get them right.
It might look hard to make macarons, but if you follow these tips and techniques, you can make them at home that look like they came from a shop.
Learning how to make macarons is fun and satisfying, whether you’re baking for a special event or just want to wow your family and friends. Get your goods ready, and let’s start this complete guide on how to always make the best macarons!
Ingredients:
- 100g almond flour (or finely ground almonds)
- 100g powdered sugar
- 75g egg whites (about 2 large egg whites)
- 50g granulated sugar
- Food coloring (optional)
- Filling of your choice (e.g., buttercream, ganache, jam)
Equipment:
- Parchment paper or silicone baking mats
- Piping bag with a round tip
- Baking sheets
- Kitchen scale
- Fine sieve
- Stand mixer or hand mixer
- Oven
Instructions:
Warm the oven up to 150°C/300°F. Paper or plastic bread mats should be used to line baking sheets. Use a fine mesh sieve to mix the almond flour and powdered sugar in a bowl.
You can use a stand mixer or a hand mixer to beat the egg whites on medium speed until they foam up.
As you keep beating the egg whites, add the granulated sugar little by little. Speed up to medium-high and keep hitting until you get strong peaks. If you want, you can add food colors.
The almond flour and powdered sugar should be added to the egg whites that have been whipped. Use a spatula to gently fold the ingredients together until the batter runs like liquid lava.
Put the batter in a piping bag with a round tip. Using the piping bag, make small circles (about 1 inch in diameter) on the baking sheets that have been prepped, leaving about 1-2 inches of space between each one.
A few taps on the counter will get rid of any air bubbles in the baking sheets.
After you pipe the macarons, leave them at room temperature for 30 to 60 minutes, or until a skin forms on top. Place the macarons in an oven that has already been warm. Bake for 15 to 20 minutes, or until the shells are set and have risen to form “feet.” To get even cooking, turn the baking sheets around halfway through the baking time.
The macarons should cool for a few minutes on the baking sheets before being moved to a wire rack to cool all the way down.
After the macarons have cooled, put them together by size. You can use frosting, chocolate, jam, or any other filling you like in a piping bag. Pipe a small amount onto one macaron shell. On top of the filled macaron is the shell that goes with it.
Before serving, let the macarons sit in the fridge for at least 24 hours in a jar that won’t let air in. Have fun with your fresh macarons!
Conclusion:
This macaron recipe will always work, so you can make stunningly beautiful and tasty treats that will impress your guests. You need to be patient and practice a lot to get good at it.
Once you do, you can try out different tastes and fillings. If you follow this method, you’ll be able to make macarons that look and taste just like the ones you get in bakery chains. Have fun baking!
