¼teaspoonextractvanilla or coconut or almond or peppermint
3-4dropsgel food coloringavoid liquid food color
Makes: 1.5inch1.5 x 1.5inch round
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INSTRUCTIONS
Prep Dry Ingredients
Measure almond flour and granulated sugar using a kitchen scale. Pulse them in a food processor at least 10 times until they get pulverized.
Sift the almond mixture gently, not forcing big particles into the bowl. Discard the remnants in the sifter.
Meringue
Wipe a clean large bowl with vinegar or lemon juice to remove any traces of fat from it. Add room-temperature egg whites and whisk on low using a stand mixer fitted with a paddle attachment or a hand mixer until you see it becoming frothy.
Now add in cream of tartar and salt. Whisk on low until the bubbles begin to tighten; and you can see the beater leaving tracks in the egg white mixture.
Add ⅓rd of castor sugar and beat on medium speed for 5 seconds. Add another ⅓rd portion of sugar and beat for another 5 seconds. Then, add the remaining castor sugar and beat until you see small soft peaks and the sugar is fully incorporated.
Now you can add any extract (vanilla or peppermint or coconut, or almond) and gel food coloring. Beat until you see Small Stiff Peaks.
Check the doneness of the meringue. You should be able to see Stiff Pointed Peaks when you pull out the whisk.
Macaronage
Macaronage means deflating the air bubbles. Add ⅓rd portion of the dry ingredients (almond mixture) into the meringue. Use a spatula to go down to the bottom, scrape the bowl, and then fold it in. Do this gently yet vigorously enough to deflate the air bubbles. Repeat with another 1/3rd portion of the almond mixture until combined.Lastly, dump in the remaining dry mixture and lightly deflate the air bubbles until it forms a "wet sand" / "honey" or "lava" like consistency.It should be ribbony, and you should be able to make Figure 8 with the mixture without the mixture breaking apart.When you can make Figure 8, stop mixing.
Pipe the macarons
Transfer the macaron batter into a piping bag with a round tip.
Arrange baking trays with silicone mat or parchment paper.
Pipe the macarons no more than 1.5 to 2 inches in diameter keeping a gap of at least 2 inches between them.
Bang/Tap the baking tray on the kitchen counter top to pop out any air bubbles.
Pop out any remaining air bubbles using a toothpick.
Transfer the baking sheets with unbaked macarons into the fridge. Refrigerate for 30 minutes or more until the top layer is smooth and gets a "skin/shell". This extra time in the refrigerator prevents your macarons from cracking on the top and also helps them develop those dainty feets when they rise up in the oven.
Meanwhile Preheat oven to 320 degrees F.
Bake one tray at a time. Bake the macarons in the middle tray for 12 to 14 minutes.
Take them out and check for doneness. The feet of the macarons shouldn't push back and they should come out swiftly. The top shouldn't be brown (overbaked) nor unsteady and wobbly (underbaked).
Transfer to a wire rack and allow the macarons to cool down completely.
Once the macarons have cooled down, pipe the frosting with any tip you want.
Refrigerate the macarons in an airtight container overnight. After 24 hours of maturation, keep them at room temperature for 30 minutes before serving.
Notes
You'd be able to make 12 macarons with this recipe. You can double or triple it based on the number of necessary macarons. I think you should read the article above for a foolproof macaron. I've shared many tips and tricks that you shouldn't miss. I recommend Ateco #805, Wilton #12, or Wilton #1A piping tip. Depending on the filling you make for the macarons, they can be frozen in an airtight container for up to 1-month.
I would recommend aging the egg whites for a firm macaron. See the blog post on how to age egg whites and what to do if you forgot to age them.
Nutrition
Nutrition Facts
Easy french Macaron recipe step by step for beginners
Amount Per Serving (1 Macaron)
Calories 68Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.2g1%
Sodium 31mg1%
Potassium 12mg0%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Calcium 12mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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