I tried French Macarons for the first time a decade ago while on vacation in New York. While exploring the city I stumbled upon a display window showcasing these delightfully gorgeous little curiosities. Their appearance was so striking that I was compelled to try five different flavors! After that romp I was completely obsessed with these little French Treats. After researching the history and technique I was intimidated to say the least. Macarons require a lot of technique and care. Its my goal here to make this often complex recipe a little easier for the first timer developing their own macaron fixation.
My go to recipe was always from the Bouchon Bakery Cookbook, but the recipe makes a very large amount. Essentially all French Macarons recipes are very similar, they almost all share the same ingredients with just slightly different measurements. This recipe makes about 24 shells which is perfect if you want to make a small batch or several different flavors.
Tips & Tricks:
*After separating your egg whites, let them sit out at room temperature for 1-2 hours before using them (never use carton egg whites)
*Using a kitchen scale (purchase here) is a must to measure out all the correct proportions
*If you’ve made buttercream or anything with oil/fat in your mixing bowl recently, wipe down your bowl and whisk with a paper towel that has a little bit of vodka on it to remove any residue – any type of fat may inhibit the egg whites from forming stiff peaks
*If the weather is humid, you may have issues making these, the meringue may not form stiff peaks or the shells won’t dry before baking
*If you’re new to baking macarons, it’s a good idea to watch some videos on YouTube, to see what the meringue and macaron batter should look like