Macarons are France's finest delicacies that are guaranteed to excite your taste buds. These perfectly round sandwich cookies have a crispy shell on the outside and a soft center comprising creamy and sweet filling. You can customize these cookies with a variety of delectable flavors and vibrant colors. They're regularly featured in food photography or creative displays due to their attractive appearance.
Here in this post, we’ll discuss the best recipe for macarons.
1 1/4 cups almond meal
1/4 teaspoon salt
4 large egg whites
1 3/4 cups confectioner's sugar
1/2 cup granulated sugar
1/4 teaspoon almond extract
Strained jam or other desired fillings
- Use vinegar to clean the bowl of leftover oils. This bowl will be used to store egg whites for "aging".
- Separate the whites from the yolk. Do this activity 24 hours in advance. It helps to dehydrate it and relax the proteins inside the whites, allowing you to create a strong meringue with stiff peaks.
- Half an hour before starting the preparation, take out the aged egg whites and place them on the counter. Let it come to room temperature before you use it.
- Measure the ingredients once as they can make or break your macarons. Don’t forget to sift your almond flour to make smooth and shiny shells. The almond bits can easily clog the meringue.
- Use a dehumidifier to bring humidity level in the room below 50.
How to make
Step 1: Combine the ingredients
Mix the powdered sugar, almond flour, and ½ teaspoon of salt in the food processor and turn it extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
Step 2: Whip egg whites and add cream of tartar
The cream of tartar helps stabilize the eggs, so they hold their shape. Beat the egg whites with an electric hand mixer on medium speed. After some time, you’ll end up at the soft peak stage.
Step 3: Develop stiff peaks
Gradually add granulated sugar and keep on whisking until the sugar is completely dissolved. Now the egg whites will become shiny, and stiff peaks form. Before reaching stiff peaks, add 1-3 drops of gel color to your liking. After stiff peaks start to form, pull the whisk out of the meringue. You can test the meringue by flipping your bowl entirely upside down.
Step 4: Transfer mixture to a pastry bag
Add 1/3rd of the sifted almond mixture into the egg whites and gently fold them until combined. Ensure that the mass has the consistency of honey. Transfer the mixture to a pastry bag and cut 1/2 inch off the tip. Pipe the 1½-inch rounds about 1-inch (2-cm) apart on parchment-lined sheets. Tap the baking sheet to release any air bubbles.
Step 5: Baking
Preheat the oven to 300˚F (150˚C) and bake the macarons for 17 minutes.
Step 6: Make the buttercream
Use a large bowl, add the butter and beat with a mixer for 1 minute until it becomes light and fluffy. Beat the powdered sugar until fully incorporated. Add the vanilla. Now add the cream, and beat to combine. Add a dollop of buttercream to one macaron shell. Now top the shell to create a sandwich. Use an airtight container and place the macarons for 24 hours to “bloom.”
About Macaron Queen
We make dozens of delectable macaron flavors, including red velvet, key lime, champagne, and french raspberry. Our macarons are often said to taste better than the originals from France. What started as a personal passion for making delectable, edible treasures for close friends and family quickly became a fast-growing business. We now make these treats for private parties, celebrities, fashion spreads, music videos, and movie sets.