French macaroons can be a little tricky to make, but with the right technique and the right ingredients, anyone can master them. Here are some tips for making perfect French macaroons:
- 110 grams of almond flour
- 225 grams of powdered sugar
- 100 grams of egg whites (aged at room temperature for 24 hours)
- 50 grams of granulated sugar
- Food coloring (optional)
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone mat.
- Sift together the almond flour and powdered sugar in a large mixing bowl. If there are large chunks of almond flour left in the sieve, discard them.
- In another bowl, beat the egg whites with an electric mixer until they start to foam. Gradually add the caster sugar while continuing to beat the egg whites until stiff peaks form. If you want to add food coloring, do so now.
- Gently fold the almond flour and powdered sugar mixture into the egg whites in three or four batches. Be sure to fold the mixture gently and not to overmix, as this may cause the macaroons to lose their structure.
- Transfer mixture to a piping bag with a round tip and pipe 1 1/2-inch (3.81 cm) circles onto the prepared baking sheet, spacing them about 2-inches (5 cm) apart. Tap the baking sheet firmly on the counter several times to release any air bubbles.
- Let the macaroons rest at room temperature for 30 minutes to 1 hour until they form a skin on the surface.
- Bake the macaroons for 12 to 15 minutes, turning the baking sheet halfway through, until they are set and have formed "feet" on the bottom.
- Let the macaroons cool completely on the baking sheet before removing them.
- Match the macaroon shells by size and sandwich them with the desired filling, such as buttercream, jam or ganache.
Some additional tips:
Be sure to measure your ingredients carefully and follow directions carefully.
It is important to use aged egg whites, as this can affect the texture and structure of the macaroons.
If you have trouble piping the macaron circles, you can use a template to trace circles on the parchment paper or silicone mat before piping.
Macaroons are sensitive to humidity, so it's best to make them on a dry day if possible.
Don't be discouraged if your first batch of macarons isn't perfect. Practice makes perfect, and even experienced bakers sometimes have trouble with macarons.