I’ve always been fascinated on how these French macarons are made. These little, sweet, and elegant cookies only needs a few simple ingredients but requires proper technique.
I am a professional baker but never made macarons in my entire career.
After a lot of research and recipes I’ve seen, I finally gave it a try. My first attempt looked decent but failed due to having hollow shells. However, it didn’t stop me from trying again and understanding the science behind how I failed.
My second attempt was a success! And now, I am sharing you with you the easiest and the most fool proof recipe of French Macarons so you can be successful on your first try.
Disclaimer: I am not an expert in making French Macarons but this recipe and these techniques worked for me and hopefully will work for you as well.
RECIPE:
MACARONS
30 g almond flour
55g powdered sugar
30 g eggwhites
20 g sugar
gel food coloring
optional: sprinkles
CREAM CHEESE FILLING
4 oz. cream cheese, softened
2 oz. butter, softened
1 cup powdered sugar
1 tsp vanilla extract.
TIPS:
1. Preheat your oven to 300 F. ( An oven thermometer will be very useful.)
2. Weigh your ingredients accurately. (Cup measurement won’t work with this recipe.)
3. Sift dry ingredients. *you can also use a food processor to pulse the dry ingredients into a fine consistency.
4. Use cold eggwhites. (Some recipes require room temperature egg whites but not this recipe.)
5. Macronage/ folding method is crucial. When you’ve achieved the right consistency, STOP mixing!
6. Use a macaron template for a consistent size. I just found one online and printed it out.
7. Tap your baking tray/ sheet 5 times or more to get rid of air bubbles.
8. No need to let them air dry. (Some recipes require you to let them sit and dry for 30 minutes.) NOT THIS ONE.
9. When baking, do not open the oven. Wait for 18- 20 minutes.
*Mine were done at 20 minutes.
10. Let macaron shells cool completely before filling them.