This French macaron recipe makes a batch of the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear. I’ve packed ALL my tips into this video to help you out, so grab you ingredents and let’s get baking!
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#Macaron #Frenchmacron #macarons
Ingredients
130 gm powderd suger
130 gm Almond flour
90gm Castor sugar or extra fine granulated sugar
100 gm egg whites aged
1/4 tsp cream of tartar or 2tsp lemon juice
gel colour of your choice
TOP TIPS FOR MAKING FRENCH MACARONS
THE MERINGUE!!!! That meringue HAS TO BE STIFF! I had no idea French meringue could be whipped to such a thick marshmallowy consistency but all it takes is a bit of extra whisking. You’ll notice the meringue start to fill the whisk when you’re getting close to the right stage.
Age your egg whites! Separate the eggs, place the whites in a clean glass, cover with plastic wrap and let them hang out in the fridge for a few days before using. This will dehydrate them and make them perfect for macarons.
Sift, Sift, SIFT! Those larger pieces of almond flour will mar the surface of your macarons. Best practice is to sift then whiz in the food processor and repeat two more times. Discard the larger particles, don’t try to press them through the sieve.
The mixing will take some practice, you will fold and fold the batter and then use the spatula to GENTLY press the batter against the bowl. You want to remove some of the bubbles but not to many… Continue this until it reaches a thick “lava” consistency. It should slowly fall off the spatula in ribbons and be able to form a figure eight without breaking.
Add your coloring to the meringue after it reaches the soft peak stage.
When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.
The macarons will be best after 2-3 days resting in the fridge.
If you over-bake the shells and they’re too crisp, brush the bottom with some milk before assembly to soften them up.
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