Basic French Macaron RecipeBy Maraiah,, Simply Sweet Dreams, Inc.
I just love, love, love this recipe. I have been getting the perfect, or at least close to perfect French Macarons. They are the most daintiest and prettiest cookie ever, but the hardest cookie to make ever. But I just love it.
So here it is, the most simply recipe that I have found to date! Just remember these 12 simple tips to the perfect French Macaron!
100 grams ground almonds (or almond meal/flour)
180 grams powdered (confectioner) sugar
35 grams white granulated sugar
100 grams egg whites (at room temperature)
¼ tsp cream of tartar (recommended but optional)
Pinch of salt
Electric mixer with whisk attachment, this will make creating your meringue easier and quicker than by hand.
2 Baking sheets lined with parchment paper or Silicon mat.
Desired shape templates to keep shapes consistent.
Spatulas and mixing bowls.
Desired gel color.
½ inch Round Tip (Round Tip 2A is what I use)
1. Get all your tools ready and ingredients prepped. Make sure that your eggs are at room temperature before whipping to create your meringue.
Tip #1: Have your egg whites at room temperature. It makes it easier and it also gets foamy faster. Use cream of tartar if you have it on hand. If you forgot to take out your eggs, to speed up the process, submerge your eggs in warm water for five minute.
2. Sift your almond flour and confectioner sugar. Set aside.
Tip #2: Sift. Sift. Sift. Sifting your almond flour and confectioner sugar makes sure that there are no clumps and you will create a smooth finish to your finished product.
3. Beat egg whites until foamy. Add salt and cream of tartar. Beat until semi soft peaks form. Then add in your white granulated sugar a tablespoon at a time until create soft peaks. You can add in your gel food coloring at this time too if desired.
Tip #3: To get desired color, add a couple more drops because the color tends to fade while it bakes.
4. Keep whisking the egg whites and sugar until you form nice stiff peaks, like the Seattle Space Needle!
Tip #4: Do not over beat or over whisk your egg whites. Water will start to show and you would have to start all over again. If using an electrical mixer, handheld or stand, remove the whisk attachment and whisk by hand until stiff peaks form. This will prevent you from over whisking your egg whites.
5. Now, in 3 batches, fold your almond flour mixture into your meringue.
Tip #5: Fold by scraping the batter around and back over the mixture, then cut through the middle and over, then scraping the batter around and over, etc. When you get a lot better, you will find a folding technique that works best for you.
6. Fold the batter until you reach a nice ribbon of molten lava consistency.
Tip #6: DO NOT UNDERMIX. This will cause clumps and bumps at the top and it won’t rise and you won’t have those cute “feet” or little “dress” as I like to put it, at the bottom of your cookie.
Tip #7: DO NOT OVER MIX. This will cause your batter to come out flat and you won’t have that pretty “dress” or “feet” at the bottom of your cookie.
Tip #8: When you reach the point where you didn’t undermix but you didn’t mix it perfectly to achieve that ribbon of molted lava consistency, stop folding. When it is in your pastry bag while you are piping, it will tend to continue to mix while in the bag and could become overmixed.
7. Transfer batter into your pastry bag fitted with a ½ inch Round Tip.
Tip #9: If you don’t have a pastry bag you could simply use a ziplock bag with a tip or you could cut a ½ inch round hole at the corner of the ziplock bag.
8. Line your cookie sheet with parchment paper or a Silicon mat.
Tip #10: You want to get the parchment paper or Silicon mat. It will prevent your cookies from sticking to the pan. You DO NOT want to use any cooking sprays or grease because of the fats and with fats your cookie won’t come out how you want them to be.
Tip #11: If you desire. Draw out a pattern and place under parchment paper or your silicon mat. Creating a pattern will help you make consistent shapes so it will be easier to match up when you have your final product.
9. Pipe your batter.
10. Let sit for 30 minutes to 45 minutes. And preheat your oven to 325 degrees Fahrenheit.
Tip #12: Very critical. You have to let it sit so that it will create a shell over the top and that is how you will create those feet. So be patient and let them sit between 30 to 45 minutes.
11. Pop them into your oven, turn the heat down to 300 degrees Fahrenheit and set your timer to 12 minutes.
12. Once 12 minutes is over, check your cookies if the “feet” has formed. Lightly touch the top of your cookie and if it jiggles put it back in for 2-4 minutes. If it’s nice and firm, take it out of your oven and let it cool before peeling, it should come off nice and clean. Once cooled, you can pipe your favorite filing! ENJOY!!!