Published: 2021-09-13
Views: 425
Author: Contributor
Published in: Recipe

Two almond meringue cookies sandwiched together with a filling are called macarons. You can get started with the beginner's macaron recipe. Find out how to make a complete full shell with charming little feet and a smooth top in this post.

How to Make French Macarons

The Ingredients

To make this simple French macaron recipe, you'll just need a handful of simple ingredients. Some of them may be in your possession already.

• Almond flour
• Powdered sugar
• White sugar
• Egg whites
• Cream of tartar
• Vanilla bean paste

Equipment Needed

• Mixer
• Silicone spatula
• Baking pans
• Silicone baking mat
• Piping bags

The Instructions

Step 1:  Set up your workstation and preheat the oven

Put the oven rack to the third position from the bottom. You can see it right below the oven's center. Set up four macaron mats and an empty baking sheet should be placed on the rack. Or, you can trace 20 circles with a 1.5-inch round cookie cutter onto parchment paper cut to fit the baking pans.

Overlay each template with the second layer of parchment paper. Preheat the oven to 300 degrees Fahrenheit (149 degrees Celcius). Organize your supplies by placing them in separate large piping bags.

Step 2: Combine the dry ingredients

Pour the almond meal and powdered sugar into a large basin, and sift together. Make 2-3 passes through a fine-mesh sieve, removing large clumps as you go. Avoid pressing the clumps through the sieve. Just throw them out!

Step 3: Whip the egg whites

Egg whites, cream of tartar, and salt should be combined in a mixing basin. Egg whites should be whisked on medium speed until frothy using the whisk attachment on the mixer.

While the mixer is running, slowly add the sugar granules. Once all the sugar is added, put the speed up to high and beat until the whites are the consistency of shaving cream. Vanilla and food coloring can be added at this time.

Then continue to beat at a fast speed until stiff peaks appear. Dry and frothy is the last thing you want them to be. Thick, stiff, and glossy meringue is the goal.

Step 4: Macaronage

To fold in half of the almond mixture, use a silicone spatula. If you're a little tough, it's okay to be such at this time. You'll want to remove some of the air from the batter before you throw it.

Mix everything together carefully. Add the remaining almond mixture and fold it in softly. The macarons will not bake properly if you overmix or undermix the batter.

Continue doing this until the batter is exactly right. Shiny and lava-like batter is the goal. While drawing figure 8, you'll be able to slip the batter off the spatula without the batter breaking.

Step 5: Pipe and let it dry

Make sure you fill the macaron batter into the piping bag. As you fill the pattern, hold the piping bag at a 90° angle straight up and down.

Two-handedly grip and bang the baking sheet on the counter 2-4 times. Air bubbles and flaws on the surface will be removed.

Unable to get rid of bubbles or divots? Use a toothpick. In order to smooth out the batter, use a toothpick to gently swirl the tip around the defect.

Sprinkles can be added at this time if desired. Make sure the macarons have formed a skin and are no longer sticky when gently touched.

Step 6: Bake

In order to bake the macarons, place a baking sheet on top of the preheated baking sheet in the oven, one sheet at a time.

Thus, by using two trays for baking, the bottoms of the shells won't get too dark before the shells are done baking.

To get the distinctive foot/ruffle on their bottom, bake them for 15-18 minutes. Do not let the macarons become brown.

For the last check, gently press on the shell with your finger and lightly rock it back and forth.

As soon as you see a wiggle in the top of the macaron, it needs another minute or two in the oven.

When finished baking, remove shells from the oven and let cool for 10 minutes before taking them from the tin and serving them. Repeat the process with the remaining baking trays.

Step 7: Fill the shells

The shells can be filled with your favorite filling once they have cooled fully. As a filling, I used Nutella and I usually reheat it in the microwave for a few seconds to make it easier to pipe.

For each shell, take a moment to choose a partner that is similar in size. Your filling is now ready for use. A small amount should be piped onto the bottom surface of one shell and topped off with its matching shell.

To create a chewy texture, the filling and shells will blend together. I promise it'll be worth it!