Macarons de Nancy

Ingredients

• 200g (1 3/4 cups) almond flour 200g (1 3/4 cups) almond flour
• 200g (1 3/4 cups) powdered sugar 200g (1 3/4 cups) powdered sugar
• 150g (5.3 oz) egg whites (aged for 24 hours) 150g (5.3 oz) egg whites (aged for 24 hours)
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• Food coloring (optional) Food coloring (optional)
• Filling options: chocolate ganache, raspberry jam, pistachio cream, lavender-infused buttercream, lemon curd Filling options: chocolate ganache, raspberry jam, pistachio cream, lavender-infused buttercream, lemon curd

Nutrition

• Calories (kcal / KJ): 90 kcal / 377 KJ
• 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. Set aside.
3. 3.
   In a separate bowl, whisk the egg whites until foamy. Gradually add the granulated sugar while continuing to whisk until stiff peaks form.
4. 4.
   Gently fold the almond flour mixture into the egg whites until fully combined. If desired, add a few drops of food coloring and fold until evenly distributed.
5. 5.
   Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheets, leaving space between each macaron.
6. 6.
   Tap the baking sheets on the counter a few times to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to develop a skin.
7. 7.
   Preheat the oven to 150°C (300°F). Bake the macarons for 15-18 minutes, or until they easily lift off the parchment paper.
8. 8.
   Remove from the oven and let the macarons cool completely on the baking sheets.
9. 9.
   Match similar-sized macaron shells together. Pipe or spoon your desired filling onto one shell and gently press another shell on top to create a sandwich.
10. 10.
    Refrigerate the filled macarons for at least 24 hours to allow the flavors to meld together.
11. 11.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Almond flour — Make sure to use finely ground almond flour for a smooth macaron texture.
• Egg whites — Aging the egg whites for 24 hours helps to achieve a stable meringue.

Tips & Tricks

• Use gel food coloring instead of liquid food coloring to avoid altering the consistency of the macaron batter.
• Allow the macarons to rest at room temperature for 30 minutes before baking to develop a smooth and shiny surface.
• If the macarons stick to the parchment paper after baking, place a damp towel underneath the parchment paper to help release them.
• Experiment with different fillings and flavor combinations to create your own unique macarons.
• Store the filled macarons in an airtight container in the refrigerator for up to 5 days to maintain their freshness.

Serving advice

Serve Macarons de Nancy chilled to enhance their flavors and textures. They make a delightful addition to afternoon tea, dessert platters, or as a sweet treat after a French-inspired meal.

Presentation advice

Arrange the macarons on a decorative serving platter or tiered stand to showcase their vibrant colors. Dust them with a sprinkle of powdered sugar or edible glitter for an extra touch of elegance.