Delicate French Macarons

Ingredients

• 1 ¾ cups (200g) almond flour 1 ¾ cups (200g) almond flour
• 2 cups (250g) powdered sugar 2 cups (250g) powdered sugar
• 4 large egg whites, at room temperature 4 large egg whites, at room temperature
• ¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
• Food coloring (optional) Food coloring (optional)
• Filling of your choice (ganache, buttercream, fruit jam) Filling of your choice (ganache, buttercream, fruit jam)

Nutrition

• Calories (kcal / KJ): 90 kcal / 377 KJ per macaron
• Fat (total, saturated): 5g, 0.4g
• Carbohydrates (total, sugars): 10g, 9g
• Protein: 2g
• Fiber: 1g
• Salt: 0.02g

Preparation

1. 1.
   Line two baking sheets with parchment paper.
2. 2.
   In a large bowl, sift together the almond flour and powdered sugar.
3. 3.
   In a separate bowl, beat the egg whites until foamy using an electric mixer.
4. 4.
   Gradually add the granulated sugar to the egg whites while continuing to beat until stiff peaks form.
5. 5.
   Gently fold the almond flour mixture into the egg whites until fully combined. Add food coloring if desired.
6. 6.
   Transfer the batter into a piping bag fitted with a round tip.
7. 7.
   Pipe small rounds onto the prepared baking sheets, leaving space between each macaron.
8. 8.
   Tap the baking sheets on the counter a few times to release any air bubbles.
9. 9.
   Let the macarons sit at room temperature for 30 minutes to form a skin.
10. 10.
    Preheat the oven to 300°F (150°C).
11. 11.
    Bake the macarons for 15-18 minutes, rotating the baking sheets halfway through.
12. 12.
    Remove the macarons from the oven and let them cool completely on the baking sheets.
13. 13.
    Once cooled, carefully remove the macarons from the parchment paper.
14. 14.
    Match the macarons in pairs of similar size and shape.
15. 15.
    Fill one macaron shell with your desired filling and gently press another shell on top to create a sandwich.
16. 16.
    Repeat with the remaining macarons and filling.
17. 17.
    Refrigerate the filled macarons for at least 24 hours to allow the flavors to meld together.
18. 18.
    Bring the macarons to room temperature before serving.

Treat your ingredients with care...

• Almond flour — Make sure to use finely ground almond flour to achieve a smooth macaron shell.
• Egg whites — Separate the egg whites from the yolks while they are cold, as it is easier to separate them. Ensure that no traces of yolk are present in the whites, as it can affect the stability of the meringue.
• Food coloring — Use gel or powdered food coloring instead of liquid food coloring to avoid adding excess moisture to the batter.
• Filling — Experiment with different fillings such as chocolate ganache, raspberry buttercream, or lemon curd to create a variety of flavors.

Tips & Tricks

• Use aged egg whites: Let the egg whites sit in the refrigerator for 24-48 hours before using them. This helps to reduce moisture content and improve the stability of the meringue.
• Macaronage technique: When folding the almond flour mixture into the egg whites, use a gentle folding motion to achieve the right consistency. The batter should flow like lava and form a ribbon when lifted.
• Resting time: Allowing the macarons to rest at room temperature before baking helps to develop a smooth and shiny shell.
• Avoid humid environments: Macarons are sensitive to humidity, so it's best to make them on a dry day to prevent them from becoming sticky or losing their shape.
• Practice makes perfect: Don't be discouraged if your first batch doesn't turn out perfectly. Macarons can be a bit tricky, so keep practicing and adjusting your technique until you achieve the desired results.

Serving advice

Serve these delicate French Macarons on a decorative platter or in a beautiful box for an elegant presentation. They are perfect for special occasions, afternoon tea, or as a sweet gift for loved ones.

Presentation advice

Arrange the macarons in a circular pattern, alternating colors and flavors, to create an eye-catching display. Dust them with a sprinkle of powdered sugar or edible glitter for an extra touch of elegance.