Recipe⤵️ Would you eat this?
French Macarons
Ingredients:
1 egg white
Pinch of cream of tartar (around 1/12 tsp)
¼ tsp vanilla extract
2 tbsp granulated sugar
½ cup almond flour
¼ cup powdered sugar
Pinch of salt
Filling of choice– jam, buttercream, etc.
Directions:
In a large bowl, combine the egg white, cream of tartar, and vanilla extract
Beat with an electric mixer until soft peaks form, then add in half the granulated sugar
Beat until medium peaks form, then add in the second half of the granulated sugar
Keep beating until stiff peaks form
In a separate bowl, combine the almond flour, powder sugar, and salt
Sift it into a third large bowl
Add in the egg white mixture in 2-3 increments, folding it into the flour with a spatula between each addition
Do not overmix, you will know it is done when the batter drops off a spatula and remains on the surface for 8-10 seconds before sinking back in (it should not be shorter than that because that is overmixed)
Transfer the mixture to a piping bag or to a resealable plastic bag and cut off the corner when read to pipe
Pipe into even circles, around 1 ½ inches in diameter, onto a parchment paper-covered baking sheet
Bang the pan on the countertop to remove any air bubbles
Let sit on the countertop for 40-50 minutes until a skin forms on the tops
Preheat the oven to 300 F
Bake for 12-15 minutes, until they are just set
Once cooled, fill with filling of choice (icing, jam, etc.)
Enjoy!!
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11 Comments
There is no joy like eating food that you made that looks nothing like the recipe
This is good 👍
Did you pop the air bubbles before baking? Also using the baggies as piping bags is so real girl 😭💔
dont forget to let them set for an hour before baking them, i tried making macarons twice and failed both times because i didnt let them set, by the third time tho they were perfect cause i did
Looks delicious
Idk when I lived in Spain they also claimed the creation of Macarons
You overmixed the batter. A lot. And the ziplock bag method is terrible because it knocks out too much air.
I’ve made macarons a few times and you did great. It’s really just a trial and error thing, but if you want any corrections then read the rest of this comment
– Overmixing can cause flatness in the cookies, and make sure you fold the dry and egg whites together, fold not mix
– pipe the macarons directly down onto the tray surface, as if you were filling a cupcake, not frosting it (these first two corrections seemed to be the main reason yours came out flat)
– tap the tray with the piped macarons on the counter to release air bubbles
– and finally let them sit out for a while before putting them in the oven, this allows them to form a shell
Although some directions on recipes for making macarons may seem unnecessary, I promise everything is important ❤
Again, this isn't true. There is no record of an Italian chef at the court of Catherine de Medici. The origin of Macarons is complex, very unclear and probably even from medieval France or Tunisia or maybe even Andalusia.
You claim to like the food and the history behind that, then why aren't you doing your research?
Dude you're telling people all my country's secrets 😔 (/j)
You need to mix for ages and you need to do the first 2-5 minutes in a higher temp to encourage the foot then lower the temp so they don’t burn