Classic French Macarons26 Aug 2023 2023-08-26 19:22
Classic French Macarons
Imagine a palette of pastel hues and vibrant shades, awaiting your artistic touch. Making macarons is more than just baking; it’s a journey of artistic expression. As you mix and swirl food colouring into your batter, you’re not merely adding colour – you’re infusing personality and vibrancy. Whether you’re inspired by the soft hues of a sunrise or the bold tones of a tropical paradise, your macarons become your edible masterpiece. Try out our favourite recipe below!
For the Macaron Shells:
- 1 cup (100g) almond flour
- 1¾ cups (210g) powdered sugar
- 3 large egg whites, at room temperature
- ¼ cup (50g) granulated sugar
- Food coloring (optional)
For the Filling:
- Your choice of ganache, buttercream, jam, or curd
Making the Macaron Shells:
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats.
- Sift Dry Ingredients: In a bowl, sift together the almond flour and powdered sugar to ensure there are no lumps. Set aside.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites with an electric mixer until they’re foamy. Gradually add granulated sugar while continuing to whip. Beat until glossy stiff peaks form.
- Incorporate Dry Ingredients: Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. This step is crucial; fold until the mixture is smooth and has a lava-like consistency. If using food coloring, add a few drops at this point.
- Pipe the Macarons: Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheets. Remember, they will spread slightly, so leave space between each shell.
- Rest and Dry: Let the piped macarons sit at room temperature for about 20-30 minutes to develop a thin crust. This step helps create the characteristic “feet” of the macarons.
- Baking: Preheat your oven to 300°F (150°C). Bake the macarons for about 15-18 minutes, or until they have risen and developed a slight crust. They should be firm but not overly browned.
- Cool: Allow the macarons to cool on the baking sheets before carefully removing them. Once completely cool, gently peel them off the parchment paper.
Assembling the Macarons:
- Pair the Shells: Match the macaron shells in pairs of similar sizes.
- Filling: Fill one shell of each pair with your chosen filling—ganache, buttercream, jam, or curd.
- Sandwich: Gently press the matching shell onto the filling to create a sandwich.
- Mature: For the best flavour and texture, refrigerate the filled macarons for at least 24 hours to allow the flavours to meld.
Enjoy your homemade macarons! Remember that making macarons can be a bit challenging at first, so don’t be discouraged if they’re not perfect on your first try. Practice and patience will help you master this delicate sweet treat.