Follow this recipe to learn how to make delicious macarons. These French macarons are soft, beautiful, and delicate. People tend to think these cookies are difficult to make, but if you follow the recipe step by step, you'll get amazing macarons. This time, I made pink macarons with a chocolate filling, but you can choose any color and any filling you like.
Ingredients French macarons
170 grams of powdered sugar
160 grams of almond flour / ground almonds
1/2 teaspoon of salt
130g of egg whites, room temperature
1/2 cup (100g) of sugar
A drop of red food coloring gel
For the topping (two choices):
For a raspberry ganache:
260g of raspberries – fresh or frozen
400g of white chocolate
4 tablespoons of heavy cream
For a chocolate ganache:
200g of dark chocolate squares
200g of whipping cream or Nutrifil or coconut cream
Preparation :
1. Place the icing sugar and ground almonds in a food processor and blend until very fine. Sift the flour and almond mixture through a fine-mesh sieve into a large bowl and discard any large lumps. Set aside.
2 – In another large bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue beating until stiff peaks form. Add the food coloring and beat until the mixture and color have changed.
3 – Add approximately ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and gently fold in with a spatula until smooth. After the last addition of almond flour, continue folding slowly until the batter is completely smooth and forms a ribbon, or you can make a figure-eight motion while holding the spatula upwards.
4 – Transfer the batter to a piping bag fitted with a medium-sized round tip. Pipe the macarons onto parchment paper or a silicone mat in 3 cm circles, spaced at least 2 cm apart. Tap the baking sheet on a flat surface at least 5 times to flatten the macarons and release any air bubbles. Let the macarons rest at room temperature for 30 to 45 minutes until they are dry to the touch. Mercotte, known from the French TV channel M6, claims that it's not necessary to let the macarons dry completely; she is known for making very beautiful macarons.
5 – Preheat the oven to 150°C
Bake the macarons, one sheet at a time, for 14 to 15 minutes. Remove from the oven and let cool completely.
Prepare the filling:
Raspberry ganache:
Place the raspberries and sugar in a small saucepan and heat over low heat until very soft and bubbling. Strain and discard the seeds. Return the raspberry puree to the saucepan, add the chopped white chocolate and heavy cream. Cook over low heat, stirring occasionally, until the chocolate is melted. Remove from the heat, let cool slightly, transfer to a piping bag, and refrigerate for 1 hour or until chilled and ready to use.
Chocolate ganache:
Bring the cream to a boil, and add it in three stages to the chocolate which has been previously cut into pieces in a heatproof bowl placed in a bain-marie.
Work vigorously with a spatula to obtain a shiny ganache and cool to room temperature.
Match two cookies of roughly the same size, add a spoonful of filling to one macaron half. Top with another macaron shell to create a sandwich. Repeat with the remaining macaron shells.
Place the macarons in an airtight container for 24 hours. Serve at room temperature.
Remarks:
Makes approximately 40 macarons
– For a perfect result, you must use a scale in this recipe.
– For the appliance, make sure your bowl is very clean and free of grease.
– Use baking paper instead of silicone; the macaron will be less sweet and less hollow because silicone requires more cooking time.
– Do not attempt to remove the macarons from the tray before they have completely cooled.
– When you mix your flour and the whipped egg whites, don't overmix. The batter should fall back into the bowl in a thick ribbon.
– Avoid overly moist fillings, except for ganaches, as the macaron absorbs too much and will have an undesirable appearance.
– Can be kept in the refrigerator for 4 to 5 days.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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