I know french macaron look so difficult to bake! Guess what? It is not! When you find the good recipe, and you follow the step the result is simply perfect. If you don’t believe it, let’s try this French macaron recipe. You’ll be amazed by the result, and be no more afraid to bake real and unique French macarons!
Ingredient for about 20 macarons
- 2 egg whites
- 150g of powdered sugar
- 85g of almond flour
- 2 tbsp of regular sugar
Preparation of my french macarons
First of all, you have to remove your egg whites from the fridge 2 hours before you start making macarons. They should be at room temperature and separated from the yolks. (1st key point to make nice macarons)
Stiff and mix together the powdered sugar and the almond flour.
In a salad bowl or in the bowl of your robot, beat the eggs whites, starting with a pinch of salt and at minimum speed. Add the regular sugar when your whites begin to foam and increase the speed of the beater at the same time.
You should mix your egg whites for about 3/4 minutes before they have the consistency of meringue. (Very compact and glossy)
Add the powdered sugar + almond flour mix to the eggs white.
If you want to use a food coloring, it is at this stage that you should use it.
Then comes the time to “macaronner”
Macaronner is a French word that does not exist in English. The verb comes from the word Macaron. It means to mix the macaron dough in a very specific way.
Use a silicon spatula. Take the dough from the bottom to the top, making ribbons. (You should do it about 20 to 30 times before having the good result) Don’t do it too much, but do it enough time if you want to succeed! (2nd important step to make nice macarons)
Dressing the french macarons
Use a big oven plate coated with parchment or silicone paper.
Use a pastry bag and a plain pastry tip between 0,3 and 0,4 inches. Garnish your pastry bag with the macarons dough and make small, regular dots on your plate.
Tap the plate against your countertop, this will help release the air from the dough. Don’t be shy, this should make noise!
Let rest your macarons in a room where there is no moisture (macarons do not support it) about 15 minutes. When you put your fingers on the shells, they should not stick. In french we say we let crust the macarons.
Place in a preheated oven at 300 ° F, about 18 to 20 minutes.
Let cool completely before unstick the macaron shells.
If you are in a hurry mood, you can just fill them with a good French jam or chocolate spread. (I used chocolate spread for this one, as I wanted to focus on the shells and not the filling. But it will be much more better filled with a real chocolate ganache.
Put in the fridge 24h before eating them.
The French macaron will be at the top of their texture and the filling will be well sticked to the shells.
Do you want to bake macaron like a pro? Check our macaron cooking class!
Bake macaron is very simple, but be sure to have the good material to work with if you want to succeed! Have a look at this page to know more about good material to succeed with macarons.