French macaroons are much easier to make then you think. They are known to be a little bit challenging to prepare but today I will share my foolproof recipe on how you can master the art of making this French dessert.
If you follow all my steps and tips in this video, in the end, you will end up enjoying the crunchy taste of these delicate cookies.
Plus, I’ll share my trick for a super exotic hidden filling on these cookies. Let’s get started!
Ingredients:
3 egg whites, room temperature
1/2 cup powdered sugar
1 cup (100 g) almond flour
1 cup powdered sugar
food coloring
chocolate hazelnut spread
raspberry jam
To get started, it’s very important to work with egg whites that are at room temperature.
This way, the egg whites will whip better and will be fluffier, which is very important while making this recipe.
Put the egg whites in a bowl and start beating them with the hand mixer. When they just become foamy, it’s time to add the powdered sugar gradually.
Whip until you get stiff peaks formed – it will take about 10 minutes.
The next step is very important, and that is to use almond flour.
If you can’t find almond flour, you can make it on your own.
Just put 3-4 cups raw almonds in a food processor and pulse several times until you get fine crumbs.
Sift the almonds through a fine-mesh sieve, to avoid any bigger lamps and chunks.
Personally, I recommend sifting ground almonds twice, so that you will be sure that there are no large pieces left in the mixture.
After sifting the flour, sift it once more together with the powdered sugar.
Put the almond flour and powdered sugar in the whipped meringue.
The next step is crucial! Be careful not to need to overmix or undermix the mixture.
Stir with a spatula carefully, so not to overmix the mixture. It needs to stay as airy as possible. As soon as you see that the almond flour and meringue come together, add the desired color for your macaroons. Today I will show you a few colors, so I will divide the mixture into three equal parts in sperate bowls. I will put different food coloring in each bowl and mix it carefully to combine the whole mixture. Once you get the consistency you need, and it should look, like this transfer it to a piping bag.
Use scissors to cut the bottom of the piping bag so you can form the cookies.
Pipe out the batter ontoa cookie sheet, lined with a piece of parchment paper.
Once you’ve shaped the cookies, it is crucial to bang the pan from the counter. This way, all the air from each cookie will be released and come to the surface
One of the most essential steps in preparing these cookies is to dry them before baking.
And you don’t want to miss this step. Leave the pans with the French macaroons in a dry place for about 40-60 minutes.
You will know that they are ready for baking when you gently run your finger through them, and it won’t dip.
Preheat the oven to 300 F or 140 C degrees and bake for exactly 12 to a maximum of 15 minutes. Allow them to cool in the pan completely!
We have finally prepared the cookies. I know they are a bit delicate to make, but when you bite into these cookies, it will be worth it. Once the cookies have cooled completely, it means that they are ready for filling. Today I’m using a great combination of chocolate hazelnut spread and raspberries. Transfer the chocolate cream with hazelnuts to a cooking piping bag and fill another one with a raspberry jam.
Take one shell and make a ring all over the edges with the chocolate hazelnut spread. To finish it, pipe out some raspberry jam in the center of the cookie and cover it with another shell.
I think that you will agree with me that they look stunning!
With a cup of coffee or rose wine, these cookies are a real treat!
It is very important not to be afraid to prepare them. With all my tips, you cannot go wrong!
Prepare all of the ingredients and start cooking up a storm.
I’m looking forward to your photos.
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Have fun cooking until the next time!