Macaroons Recipe

Watch the video below for the recipe.

French macaroons are my favorite. I first tried Ladurée macarons in Paris. I got hooked on their softness and flavors. Soon, I was making them at home.

Making them taught me a lot. It’s about being exact and patient. If you love making French macaroons, you’re in for an exciting journey.

Watch the video below for the recipe.

Ingredients You’ll Need

Making the best French macaron starts with picking the right stuff. You need top-notch parts to get that soft, chewy feel everyone likes. First, use aged egg whites. Letting your whites sit makes them stretchy. This is key for the macaron mix.

Then, get some superfine sugar. You can buy this sugar at the store, but it’s easy to make too. Just grind regular sugar until it’s fine. This makes it mix well with the egg whites.

Fine almond flour is also very important. Pick a trusted brand like Bob’s Red Mill. Flour from peeled almonds makes your macarons feel silkier. Mix it with confectioners’ sugar for the right texture and structure.

Cream of tartar is a must as well. It helps the meringue get really firm. This is a big deal in making macarons. Without it, your meringue won’t turn out right, hurting the whole macaron.

Here’s a list of what you need for French macarons:

• Aged egg whites
• Superfine sugar
• Fine almond flour
• Cream of tartar
• Confectioners’ sugar

Getting everything just right is crucial for perfect macarons. So, sift the dry stuff well and be exact with a scale. Use good tools like glass or metal bowls, an egg separator, and a fine strainer. This makes the job easier and leads to great macarons. Stick to these tips, and you’ll become a master in no time.

Step-by-Step Instructions for Making Macaroons

Making French macarons well starts with being ready. First, beat egg whites with cream of tartar until you see soft peaks. Adding sugar slowly makes a glossy, stiff meringue. Sift the dry ingredients many times to make them smooth and light. This step makes the macaron mix ready for folding gently.

Using the macaronage technique, I fold the dry parts into the meringue gently. I do this until it looks like lava. This step needs care because mixing too much or too little can change the macarons. Then, I pipe the batter onto a baking sheet. I do this in circles with a piping bag. Tapping the tray lets out extra air. This step is key for their perfect shape.

Before they go in the oven, let the macarons sit until a skin forms. This takes about 30 to 60 minutes. This step helps them bake well. When ready, bake them in a hot oven, but be careful not to overbake. I also suggest turning the tray around mid-bake. By following these steps carefully, you can make excellent macarons every time.

FAQ

What’s the difference between macaroons and macarons?

Macaroons are coconut cookies. Macarons are French treats. They have a meringue base and a chewy center.

What are the essential ingredients for French macarons?

For French macarons, use aged egg whites and almond flour. Also, have cream of tartar, sugar, and optional food coloring.

Which brand of almond flour do you recommend?

I like Bob’s Red Mill fine almond flour. It makes the best macaron shells with its fine texture.

Why is it important to age egg whites for macarons?

Aging egg whites makes a stable meringue. This is key to a good macaron texture.

Can I use a plastic bowl to make meringue?

Use glass or metal bowls for meringue. Plastic bowls might have oil that stops the egg whites from fluffing up.

What is ‘macaronage’?

Macaronage is mixing meringue with dry ingredients. The aim is to get a smooth batter. This step is vital for perfect macarons.

How do I achieve the right consistency for macaron batter?

The batter should flow like lava. It becomes smooth and gains texture when baked.

Why do I need to tap out air bubbles from piped macarons?

Tapping the tray gets rid of air bubbles. This step prevents cracks in the macarons.

How do I know when macarons are ready to bake?

Let macarons sit until they’re not sticky. This helps them get their smooth top and feet in the oven.

What temperature should I bake macarons at?

Bake them at 300°F (150°C) for 15-20 minutes. Halfway, rotate the tray. This ensures they bake evenly.

Source Links

• https://preppykitchen.com/french-macarons/
• https://www.onceuponachef.com/recipes/coconut-macaroons.html
• https://sallysbakingaddiction.com/french-macarons/