French Macarons Recipe (French Meringue Method)

November 15, 2018Van
Blog post

Prep time: 1 hour 15 minutes

Cook time: 17 minutes

Serves: 24 Macaron Shells

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

French Macaron Recipe (French Merengue Technique)

French Macaron Recipe (French Merengue Technique)

French Macaron Recipe (French Merengue Technique)

French Macaron Recipe (French Merengue Technique)

Print Recipe

French Macarons Recipe (French Meringue Method)

  • Prep time: 1 hour 15 minutes
  • Cook time: 17 minutes
  • Serves: 24 Macaron Shells

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Ingredients

*MACARON SHELLS

  • 65 grams Blanched Almond Flour
  • 75 grams Powdered Sugar
  • 50 grams Egg Whites, room temperature
  • 50 grams Granulated Sugar
  • Pinch of Cream of Tartar, (optional)
  • Gel Food Coloring, (optional)

*VANILLA BUTTERCREAM FILLING

  • ¼ Cup Unsalted butter, room temperature
  • ½ Cup Powdered Sugar
  • Pinch of Salt
  • 1 Teaspoon Vanilla Extract

Method

Macarons

  • 1)

    Place the 65g of Almond Flour and 75g of Powdered Sugar into a food processor and process for about 30-60 seconds to remove any lumps. Pour the mixture through sieve and discard any lumps left behind.

  • 2)

    Place the 50g of room temp Egg Whites and a Pinch of Cream of Tartar into your mixing bowl. Using the whisk attachment, beat on medium speed for about 2 minutes (Speed 6 on a KitchenAid Mixer). Add 50g of Granulated Sugar and beat on med-high speed for 2-4 Minutes (Speed 8 on a KitchenAid Mixer), just until stiff peaks start forming, avoid overbeating the meringue or you will end up with hollow shells. Add your food coloring (about 2-3 drops of gel coloring) and mix on low for a few seconds so the color is distributed into the merengue.

  • 3)

    Pour half the almond flour/powdered sugar mixture into the mixing bowl and fold around 20 times. You want to incorporate the batter, but you don’t want to knock out too much air right away. Add the rest of the almond flour mixture and fold 20-30 more times. Start testing the batter at 20 folds, it should move like molten lava and if you scoop up some of the batter and drop it back down, it should fall like ribbons start to blend back into rest of the batter within 10 seconds. Continue folding more if it’s still too thick.

  • 4)

    Place the batter into a pastry bag that’s fitted with a round piping tip (Wilton 2A – 3/8″). Place a silpat or parchment paper onto your your baking sheet, if using parchment paper, place a small amount of batter at the four corners of the pan so it can hold the parchment paper flat. Pipe the macrons around 1½ inch in size, spacing them about 1 inch apart. You should get about 24 shells, if you pipe them slightly smaller, you’ll get up to 36 shells.

  • 5)

    Gently lift up your baking sheet and tap it onto the table a few times to pop any air bubbles. Let the macarons sit out a room temperature for about 30-60 minutes, until the tops are dry to the touch.

  • 6)

    Preheat your oven to 300°F. Bake on the middle rack for 17-21 minutes. The feet should be risen and you should be able to remove it from the parchment or silpat without the macarons sticking. Cool them completely on a wire rack. Pipe a dab of filling into the middle of a macaron shell and top it with a another shell. Place them into an airtight container and refrigerate them overnight. Let them sit out at room temperature for about 30 minutes before serving. Enjoy!

Vanilla Buttercream Filling

  • 1)

    Place ¼ Cup (half stick) of Unsalted Room temperature butter into your mixing bowl, mix on med-high with the whisk attachment for 1-2 minutes. The butter should look light and fluffy.

  • 2)

    Add ½ Cup of Powdered Sugar, a Pinch of Salt and 1 Teaspoon of Vanilla. Whip on med-high speed for a few minutes until the frosting is light & fluffy.

    *This frosting recipe makes more than you will need to fill one batch of macarons, but it’s hard to mix a smaller amount of butter in a stand mixer. You could split it in half after mixing & make two flavors or you can refrigerate any leftover for up to a week and bring it back to room temp before using it.

    *More flavor options, add these when you add the powdered sugar:

    Expresso Filling: Add ¼-½ Teaspoon of King Arthur Espresso Powder, taste and add more expresso powder for a stronger coffee flavor

    Nutella Filling: Add ¼ Cup Nutella Hazelnut Spread

    Matcha Filling: Add 1½ Teaspoons of Matcha Powder

↓ Supplies to make this recipe ↓

 






2 Comments

  • Caroline

    November 17, 2018 at 11:56 am

    These are beautiful, Van! I can’t wait to try the recipe.

    1. Van

      November 17, 2018 at 3:22 pm

      Thank you Caroline! Hope you enjoy them!

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