Who’s got a sweet tooth? I haven’t had a french macaron until I was already married with 3 kids, but they were heaven and I had to find a way to make them at home. Leilani is my sweet tooth baby and she and I have been making French macarons all summer long, with the goal of perfecting our recipe and technique before school starts up again. This cookie is very high maintenance, but we have found a pretty fool proof way to making them and we have finally taken photos so that we can post the recipe for you guys!
Here are my 2 cute assistants. One actually helps, and one basically eats anything that falls on the counter. I’ll let you decide which is which.
Things you’ll need:
3 egg whites at room temperature
2 cups confectioners sugar (powdered sugar)
1 cup almond meal
1/4 cup granulated white sugar
2 pinches of cream of tartar
1 pinch of salt
More things you’ll need:
Silicon baking mat
1 Glass or metal bowl ( NOT PLASTIC)
1 large mixing bowl
Sieve (small metal sifting tool)
french macaron template
Tall drinking cup
Ok, so the first thing you’re going to do is to take the sieve, and sift the flour into the mixing bowl. The reason you’re not just dumping your flour and almond meal into the bowl is because it needs to be a fine consistency so that your cookies can have smooth tops, no bumps.
After sifting, you will be left with these pieces and you can throw those out. Next, do the same thing with your almond meal, into the same mixing bowl.
After you added your almond meal and powdered sugar to the mixing bowl, go ahead and set that bowl aside.
Next you want to grab your egg whites. They MUST be room temperature. If they’re too cold or too warm, they won’t fluff up when mixing. A good way to make sure they’re at room temp is to take them right from the fridge and set them into a bowl filled with warm water for 5 minutes. The reason I said a glass or metal bowl is also for the mixing. Plastics have oils, so with a plastic bowl, your eggs whites may not mix properly since any trace of oil will ruin them.
While mixing your eggs, add the 1/4 cup granulated sugar, slowly. Then your pinches of salt and cream of tartar.
I add my food coloring to the eggs while they’re mixing, too.
Mix your egg whites until they have glossy peaks in them, and you can pull your mixers out and the eggs don’t run, but instead look fluffy, like the picture below.
Mint green clouds. =)
Next is the tricky part. You want to add your dry ingredients into your egg white mixture. When mixing, I go in a circle, and kind of fold the dry and wet ingredients together. DO NOT under mix! This will crack your cookies while they’re baking. DO NOT over mix! Over-mixing will result in cookies with no “feet” or ridges at the bottoms, which the real marking of a true French macaron. I find that i fold about 40-50 times until I finally see and feel it’s like a thick cake batter consistency.
Now that your macaron batter is finished, you’ll need to put the pastry bag into a glass and add the batter right in. The glass makes it so much easier to do. Twist the top closed with your hands, and cut the bottom tip with your scissors so you can pipe the patter onto your baking sheet. On my baking sheet, I placed the paper macaron templates, and then the silicon mat on top of it. The template is used just as a reference to keep your cookies the same size.
Dont forget to take out the macaron template when you’re done piping!
Never ever toss the cookies right in. For perfect macarons, let them sit out for 15-30 minutes before you bake them. They should be tacky after 15-30 mins and when you gently touch them, they won’t stick to your finger. Thats when its time to toss them into the oven!
Bake at 300 degrees for 18-20 minutes.
Let them sit for about 15 minutes before filling them. Today, I just used marshmallow fluff but I usually make a quick buttercream. You can use any filling you like! Jam, chocolate ganache, or real fruit.
They should be crunchy on the outside, chewy on the inside, with the little “feet” =). Giselle woke up from her nap in perfect time for a little tea and macaron party.