French Macaron Basics

How could you not love these little sweeties. Macarons are such a delicate yet luxurious dessert! Now there is no need to be afraid to make these little gems. Mastering french macarons is a fine art but that doesn't mean they are difficult to make! Practice makes perfect and therefore I am giving you my favorite and most trusted macaron recipe. This recipe has some finesse but will result in picture perfect macarons. 

French Macaron

Ingredients                                               Metric

Granulated Sugar                                          150g 

Water                                                              50g

Fresh Egg Whites                                           55g

Almond Flour                                               150g

Confectioners' Sugar                                    150g

Fresh Egg Whites                                           55g

White Powder Color or Food Color          (optional)

Method of Preparation

1. Place almond flour and confectioners' sugar (powdered sugar) in a food processor and grind until very fine. 
2. Remove from food processor and sift ingredients then place into a bowl. 
3. Mix the first set of egg whites (55g) with the almond flour/sugar mixture. Mix until it forms a paste. 
4. Add color to paste if desired. 
5. Place the granulated sugar and water in a non reactive pot and cook until it reaches 246ºF/119ºC.
6. Begin whipping the second amount of egg whites in 5qt mixer bowl and slowly begin to add the hot sugar syrup. Be sure all of the syrup gets into the meringue, or the macaroons will not come out well.
7. Whip until cool to the touch. 
8. In three additions, carefully fold the meringue into the almond/confectioners sugar  paste. 
9. Continue folding until mixture is soft and shiny. 
10. Place macaron mixture into a pastry bag with a medium sized round tip. 
11. Pipe small 1.5 inch small rounds onto a silicone mat. 
12. Let piped macarons sit for 30-60 minutes until top is "dry".
13. Bake at 300ºF for 8-10 minutes until the macarons feel firm. 
14. Cool completely before removing from the silicone mat. 
15. Fill with desired filling such as ganache, marmalades, nut butters, or buttercream.