French Almond Macaroons

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 (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 150g (5) egg whites, divided 150g (5) egg whites, divided
• 1/4 tsp cream of tartar 1/4 tsp cream of tartar
• Food coloring (optional) Food coloring (optional)
• Filling options: chocolate ganache, raspberry jam, pistachio cream Filling options: chocolate ganache, raspberry jam, pistachio cream

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 0.5g
• Carbohydrates (total, sugars): 14g, 12g
• Protein: 3g
• Fiber: 1g
• Salt: 0.05g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.
2. 2.
   In a large bowl, sift together the almond flour and powdered sugar to remove any lumps.
3. 3.
   In a separate bowl, whisk 75g (2 1/2) of egg whites until frothy. Add cream of tartar and continue whisking until soft peaks form.
4. 4.
   Gradually add the granulated sugar to the egg whites while whisking continuously until stiff peaks form.
5. 5.
   Gently fold the almond flour mixture into the egg white mixture until fully combined.
6. 6.
   If desired, divide the batter into separate bowls and add food coloring to each bowl.
7. 7.
   Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, leaving space between each macaroon.
8. 8.
   Tap the baking sheet on the counter a few times to release any air bubbles. Let the macaroons rest at room temperature for 30 minutes until a skin forms on the surface.
9. 9.
   Bake the macaroons for 15-18 minutes until they are set and easily lift off the parchment paper.
10. 10.
    Remove from the oven and let the macaroons cool completely on the baking sheet.
11. 11.
    Once cooled, pair up the macaroons of similar size. Pipe or spread the desired filling onto one macaroon and gently press another macaroon on top to create a sandwich.
12. 12.
    Repeat with the remaining macaroons and fillings.
13. 13.
    Refrigerate the macaroons for at least 24 hours to allow the flavors to meld together.
14. 14.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Almond flour — Make sure to use finely ground almond flour for a smooth texture in the macaroons.
• Egg whites — Separate the egg whites from the yolks carefully to avoid any traces of yolk, as it can affect the stability of the meringue.

Tips & Tricks

• Use aged egg whites for better stability in the meringue.
• Let the macaroons rest before baking to develop a smooth surface.
• Experiment with different fillings to create a variety of flavors.
• Store the macaroons in an airtight container in the refrigerator to maintain their freshness.
• Bring the macaroons to room temperature before serving to enhance their flavors.

Serving advice

Serve French Almond Macaroons as a delightful dessert at tea parties, special occasions, or as a sweet treat to enjoy with a cup of coffee or tea.

Presentation advice

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