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French macarons are tricky. But practice makes perfect.
I remember my first try with the macarons… lots of macarons went to the trash as they came out raw, over baked, not smooth and so on. Macarons are kind of moody. You never know if they will decide to come out of the oven as you expect.
But, it can be done.
So, have patience and make them a couple of times. Check out the video tutorial and see how we fold and the consistency of the batter which are crucial for success.
Use this macaron template for your macarons.
1 hour, 12 minutes
- Egg whites should be aged for 24 hours. Separate the egg whites and leave on the counter at room temperature for 24 hours, covering the container with a paper towl.
- - 200g Powedered sugar
- - 115g Blanched almond flour
- - 115g Egg whites at room temperature
- - 100g Granulated sugar
- - Pinch of salt or cream de tartar
- -Food color of choice
- -Piping bag
- -Piping tip number 12
- - Cookie sheet pan
- - Parchment paper or silicon baking mat
- - Measure all ingredients using a digital scale in separate bowls and set aside.
- - Sift the almond flour and the powdered sugar together using a sifter or a mesh sieve and set aside.
- - Put the egg whites in a mixing bowl, and use your whisk attachment. Whisk the eggs for about a minute on speed number 5, until the eggs start foaming like a bubble bath.
- - Add the granulated sugar slowly and continue mixing until you get hard peak.
- - The food color should be added just before you achieve hard peaks.
- - Detach the mixing bowl and add a third of the almond & powdered sugar mixture. Fold it in.
- Once the dry ingredients are mixed add another third of dries and fold, then the last third.
- - Once all the dry ingredients are mixed it's time to deflate the merengue. You should beat it (not to fast) until the mixture reaches a LAVA like consistency.
- Transfer the batter into a large piping bag with a tip number 2. Tie the top.
- Macarons can be piped on parchment paper or a baking mat (not the decorating mat used for our classes).
- Use a 1 1/4" - 1 1/2" circles template.
- When you hold the piping bag make sure to hold it straight, so the macarons come out round.
- Place the macrons in a cool place until they grow skin. It means that when you touch the batter it does not stick to your finger and bounces back like the skin (about 30-40 minutes)
- Preheat the oven to 285F
- Bake for 12 minutes.
- When the time is up, test them by touching one of the shells. it should no be moving (sliding). The shell should be steady and as one piece.
- Take the macarons out of the oven and let cool for 15 minutes before removing from tray.