Delicate macarons are one of the most challenging and popular desserts. French macarons are light, meringue-like, airy, beautiful cookies with a crispy exterior and weightless chew interior.
A perfect Macaron should have those classic shells and a smooth filling; we should know one thing before baking French macarons at home.
These cookies are easy as pie; okay, apart from jokes, it’s not simple. But not impossible? Absolutely not. But we need practice and patience. Yes!
Today I’m sharing the French Macarons recipe; Consider this post to know exactly how to make French macarons at home to fulfill your Christmas craves.
Table of Contents
French Macron Recipe Summary
About 25 Macarons.
- 60-65g Egg whites, room temperature
- 85 grams of powdered sugar
- 1/4 cup (50g) Sugar
- 80 grams almond flour/ground almonds
- 1/4 teaspoon salt
- Gel food coloring
- 130g Raspberries – fresh or frozen
- Two tablespoons heavy cream
- 200g White chocolate
- Step 1.
Place ground almond and powdered sugar in the food processor and process until it turns extra fine.
Sift the almond flour mixture into a large bowl through a fine-mesh sieve, discard the large lumps and put aside this fine powder.
- Step 2.
In a separate large bowl, add a pinch of salt in egg whites, beat until soft peaks form. Gradually mix the granulated sugar until wholly combined.
Beat till stiff peaks form and mixture fully incorporated. Then, add the food color of your choice and beat continuously till the color change.
- Step 3.
Now, mix about ⅓ of the sifted almond flour mixture in beaten egg whites. Gently fold the combination using a spatula.
When you add the last portion of almond flour, continue to fold slowly until the batter well-combine. The mixture will be sticky, glossy, and smooth.
Another way to know the mixture’s excellent consistency is when the batter falls into ribbons how long the spatula holds the batter.
- Step 4.
After that, transfer the batter into a piping bag close-fitting with a medium-sized round tip. Now, pipe the macarons onto a silicone mat or parchment paper in 1½-inch (3-cm) circles.
Space the pipe macarons at least 1-inch (2-cm) apart. Tap the baking sheet on a plane surface at least 5-6 times to flatten the macarons; furthermore, release any air bubbles in the batter.
Let the macarons paste sit at room temperature for 40-50 minutes until they become dry to the touch.
- Step 5.
Preheat oven to 150°C (300°F).
- Step 6.
Bake one sheet of the macarons batter at a time for 12-15 minutes. Take the baking sheet out from the oven and let it cool fully.
- Step 7.
For the filling, place sugar and the raspberries in a small pan, heat it on low heat. Sieve and discard the seeds when it turns into the very soft, fluffy, and bubbly combination.
Pour back the smooth raspberry puree to the pan, add heavy cream and chopped white chocolate. Place over and occasionally stir on low heat to the chocolate melt and combine.
Remove from heat and let cool slightly, shift the whole mixture to the piping bag, and refrigerate for an hour or until it cools down and ready to use.
- Step 8.
Match two same size cookies, add a dollop of the filling to one cookie shell. Create a sandwich with another cookie.
Repeat this step to make more macarons with the remaining cookie shells.
- Step 9.
Place the macarons in an airtight jar for a day. Serve delicate macarons at room temperature.
- For the meringue, make sure your bowl is grease-free and clean.
- Don’t try to detach the macarons shells from the baking tray before they fully cool down.
- If you want a picture-perfect result, you must follow the precise scale of the recipe.
- Do not overmix or undermix when adding flour and meringue batter. The thick batter should fall back into the bowl in a smooth ribbon.
- Macaenchrons can be stored in the refrigerator or sealed jar for 4-5 days.