French
French Macarons (Italian Meringue Method)
Delicate almond meringue sandwich cookies with smooth domed shells, ruffled feet, and a chewy interior. Made by the reliable French meringue method and filled with buttercream or ganache.
63 min
Total time
24
Servings
45 min
Prep
18 min
Cook
advanceddessertvegetariangluten-free
Source: Classic French macarons
Ingredients
24 servings
- 100 g almond flour, finely ground, blanched
- 100 g powdered sugar
- 100 g egg whites, aged, room temperature
- 100 g granulated sugar
- 1 g cream of tartar, optional
- 1 g gel food coloring, optional
- 250 g buttercream or ganache, for filling
Make it your way
Instructions
- Step 1.Sift the almond flour and powdered sugar together twice, discarding any large bits, and set aside.
- Step 2.Beat the egg whites with the cream of tartar on medium until foamy, then add the granulated sugar gradually.
- Step 3.Increase speed and whip to stiff, glossy peaks; add gel coloring near the end if using.
- Step 4.Add the almond-sugar mixture to the meringue and fold (macaronage) until the batter flows like slow lava and a figure-8 dissolves in about 10 seconds.
- Step 5.Transfer to a piping bag with a round tip and pipe 1.5-inch (4 cm) rounds onto parchment- or mat-lined sheets.
- Step 6.Rap each sheet firmly on the counter several times to release air bubbles and pop any with a toothpick.
- Step 7.Let the piped shells rest at room temperature 30 to 60 minutes until a dry skin forms and they are no longer tacky to the touch.
- Step 8.Heat the oven to 300 F (150 C) and bake one sheet at a time 16 to 18 minutes, until the shells have feet and do not wobble.
- Step 9.Cool the shells completely on the sheet before peeling them off.
- Step 10.Pipe filling onto half the shells, sandwich with the others, and mature in the fridge 24 hours for best texture before serving.
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