FRENCH MACARON RECIPE

(french METHOD)

YES! I know. These little french cookies will be the end of all of us. Of all the recipes on this website, THIS recipe has the single most amount of positive feedback I get from all of you.

Trust me. If you're at your wits end and you've given up, give up after you've tried this recipe. It's amazing and it will restore your faith in humanity again.

Guys, DO NOT change any ingredients in this recipe. Don't substitute any ingredients and don't try adding less or more of anything. Macarons are like a science experiment. Everything has to be measured exactly right and everything has to be exactly right. And yes, you need kitchen scales for this recipe!

They cost $20. Buy them!

Makes 20 cookies

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Level

INGREDIENTS

Macarons

  • 100g egg whites (approx. 3 egg whites) room temperature

  • 140g (1 ½ cups) almond meal

  • 90g (½ cup) granulated sugar

  • 130g (1 cup) powdered sugar

  • 1 tsp vanilla

  • ¼ tsp salt

  • 1/4 tsp cream of tartar

  • 1 tsp white vinegar

Method

Macarons

Preheat oven to 300ºF.

 

Sift powdered sugar and almond meal into a large bowl. Set aside.

 

Add the vinegar to the bowl you’ll be mixing the eggs in and wipe down using a paper towel until dry.

 

Add egg whites to a separate bowl and use a whisk attachment if using a stand mixer or the beaters if using an electric hand mixer and whip to soft peaks. Add the salt and cream of tartar.

 

Continue whisking on high speed while very slowly adding the sugar while the mixer is on high. Once all the sugar is in there, add the vanilla extract and continue whisking until the meringue becomes thick and glossy. All up, you’ll whisk for about 5 minutes. If you want to make different colours or add any liquid flavouring, extracts or essences you can add them in with the vanilla.

 

The next part is the mixing stage. Otherwise known as ‘macaronage’, and is super important. It’s where most people go wrong with macarons. Add about ¼ of the almond mixture into the meringue. Use a spatula to fold in the almond meal. Repeat this until all the almond mixture is in the meringue. Continue folding until your batter with the spatula until you reach the ribbon stage. The ribbon stage is when the batter falls off your spatula in a ribbon, without breaking, and then disappears back into the rest of the batter after about 10 seconds. That’s when you know the batter is ready to pipe. I like to fold the batter by going around the bowl with the spatula and then through the middle. Make sure you don’t thin the mixture out too much otherwise it’s only good for the bin! When you think you’re almost at the ribbon stage, test the batter, and if it needs more mixing, give it another fold and test again.

 

Line 2 cookie sheets with baking paper or silicone baking mats. Pipe macarons on each sheet, each one about 3cm in diameter.

 

Gently tap the tray on your work bench and then sprinkle crushed freeze-dried raspberries.

 

Allow the macarons to dry for 40 minutes before baking for 10 minutes. Allow to cool completely before taking off the sheets.

 

To finish your macarons, you can fill them with any number of fillings: lemon curd, chocolate ganache, buttercream or different frostings; the filling options are endless. For a vanilla macaron, I’d recommend Chocolate ganache frosting.

PREPARE BEFORE YOU START!

  • Trays (lined with baking paper not grease proof paper)

  • Eggs - separate egg whites from the yolks and allow them to sit in the fridge for a couple hours. These must be measured accurately.

 

STORAGE

Store in an airtight container for up to 3 days (refrigerated or unrefrigerated).

 

AGEING YOUR EGG WHITES

Egg whites will liquefy if you sit them in the fridge for several days, preferably a week. During that time, the egg whites lose their elasticity, the albumen breaks down and they will be much easier to whisk to soft peaks without turning "grainy".

TOOLS YOU'LL NEED

  • Kitchen scales

  • Large mixing bowls

  • Electric hand mixer or stand mixer

  • Spatula

  • Baking paper or silicone baking mat

  • 6 Baking trays

  • Ice-cream scoop

  • Wire rack

  • Frosting bag

  • Piping tip (any)

RECIPES

 

Basic Recipes

Cupcake Recipes

Cake Recipes

Macaron Recipes

Vegan Recipes

No-Bake Recipes

Frosting Recipes

Tips & Tricks

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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