How To Make Perfect French Macarons

How To Make Perfect French Macarons
Pixabay user temple_travel

French macarons are the cutest (and most delicious-looking) trend on lifestyle blogs lately. The Parisian delicacies look simple enough to make — just sandwich two meringue cookies together with a dab of frosting or jam, right? Actually, homemade macarons have a reputation for being a little fussy. The recipe for these sweet treats requires a delicate balance of ingredients that must be measured and mixed precisely, or you could wind up with a mushy or flaky mess. Here’s are step-by-step instructions for baking and assembling the perfect French macarons from Martha Stewart that even the most inexperienced pastry chef can follow. When you’ve mastered this basic recipe, try adding different flavors and fillings.

Here’s what you’ll need:

1 1/4 cups almond meal

1 3/4 cups powdered sugar

1/4 teaspoon salt

4 large egg whites at room temperature (no cold egg whites!)

1/2 cup granulated sugar

1/4 teaspoon almond extract

Food coloring

Frosting, whipped cream or jam (for the filling)

Here’s what you’ll need to do:

1. First, whisk together the almond meal and powdered sugar. Sift that mixture over a large bowl.

Source: Sally’s Baking Addiction

2. Beat the egg whites until they are frothy (about 1 to 2 minutes).

3. Slowly add the granulated sugar and almond extract, then beat the mixture for about 3 to 5 minutes until it forms shiny peaks.

Source: Sally’s Baking Addiction

4. Fold the egg whites slowly and gently (seriously, take your time!) into the almond meal mixture until they are fully combined. Then, stir the mixture vigorously with a spatula until it sinks easily into a smooth, glossy mass and has the consistency of honey.

Source: Sally’s Baking Addiction

5. Transfer the mixture to a pastry bag and cut about ½ inch off the tip.

6. Pipe 1-inch rounds about 1 inch apart on parchment-lined baking sheets.

Source: Sally’s Baking Addiction

7. Let the cookies dry for 30 minutes to an hour and a half until their tops are firm and dry. While they are drying, preheat the oven to 350 degrees.

8. Bake one sheet of cookies at a time for about 14 minutes, rotating the sheet once. When they come out of the oven, the cookies’ tops should be crisp, and their bottoms will be slightly wrinkly.

Source: Sally’s Baking Addiction

9. Let the cookies cool completely on wire racks before putting filling on top of them and sandwiching them together.

10. Enjoy!

Source: Sally’s Baking Addiction

Was your batch a flop? Don’t be discouraged — with practice, you’ll soon be able to make macarons that are worthy of the Paris’ most elegant high teas. In the meantime, here are some troubleshooting tips that can help you improve for next time.

Source: Sweet & Savory by Shinee

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