Yields: Approx. 80 shells (4–5 cm diameter), making 40 sandwiched macarons. Macarons are elegant French confections that require high skill and precise measurements. For the best results, always use a kitchen scale (grams) rather than cups.
Essential Preparation Tips
- The Meringue: Egg whites must be at room temperature for easy separation and better volume during whisking.
- Equipment: Ensure all bowls, whisks, and spatulas are bone-dry and completely free of grease/fat.
- Almond Flour: If making your own, ensure blanched peeled almonds are perfectly dry. Grind using short pulses to avoid releasing oils and turning the flour into "almond butter." Sift the flour several times through a fine mesh sieve.
Direction
Instructions
- Whisk the Whites: Whisk egg whites on medium speed until frothy and soft peaks begin to form.
- Add Sugar: Gradually add the granulated sugar in small amounts. Once incorporated, add the cream of tartar and scrape down the sides of the bowl.
- The Meringue: Add the food coloring and almond extract. Whisk on high speed until the mixture doubles in volume, becomes glossy and elastic, and forms stiff, upright peaks (this usually takes 13–15 minutes from the time sugar was added).
- The Dry Mix: Meanwhile, combine the almond flour with ⅓ of the powdered sugar. Pulse in a food processor a few times until blended. Mix with the remaining powdered sugar and sift four times through a fine sieve.
- Macaronage (The Fold): Sift the almond mixture over the meringue in three batches. Fold gently after each addition using a spatula. Do not over-mix; stop when the batter is homogeneous and flows like slow lava.
- De-air (Optional): Give the batter one quick, brisk stir to remove excess air, then let it rest for one minute.
- Piping: Fill a piping bag fitted with a plain 1cm round tip. On trays lined with parchment paper, hold the bag vertically and pipe 3–4 cm circles, leaving 5 cm of space between them.
- The Tap: Tap the trays firmly on the counter to release trapped air bubbles.
- The Rest: Let the piped shells sit at room temperature for at least 15 minutes (or until a "skin" forms). When you touch the surface, the batter should not stick to your finger.
- Bake: Bake in a preheated oven at 160°C (325°F) for 12–13 minutes. The surface should be set, but the center should remain slightly soft.
- Cooling: Allow shells to cool completely on the tray before gently lifting them with a metal offset spatula. Move to a wire rack.
- Assembly: Match pairs of similar size. Pipe your desired filling (ganache, buttercream, or jam) onto one shell and sandwich with the other.
Storage: Store in an airtight container in the fridge with parchment paper between layers. They are best eaten the same day or the following day.
Variations
- Nutty Topping: After Step 8 (before the skin forms), sprinkle finely chopped almonds or pistachios on top.
- Pistachio Macarons: Replace ¼ cup of almond flour with pistachio flour (made by pulsing pistachios). For a vibrant green, soak pistachios in cold water for 30 minutes, rub off the skins, dry completely, and then grind.
- Decorating: You can decorate one side of the pistachio macaron with a green-tinted, almond-flavored sugar glaze (icing).
