French Macarons
Instructions
- 1
Age the egg whites: Separate eggs and let egg whites sit at room temperature for 24 hours, or microwave for 10-20 seconds until slightly warm. This helps create stable meringue.
- 2
Sift the almond flour and 200g powdered sugar together three times to remove any lumps. This is crucial for smooth macaron shells.
- 3
Line two baking sheets with parchment paper or silicone mats. Draw 1.5-inch circles as guides if desired.
- 4
Make the meringue: Beat egg whites on medium speed until foamy. Gradually add granulated sugar one tablespoon at a time, then increase to high speed. Beat until stiff, glossy peaks form (about 5 minutes).
- 5
Add vanilla extract and food coloring to the meringue and mix until just combined.
- 6
Macaronage technique: Add half the sifted dry ingredients to meringue and fold gently with a spatula. Add remaining dry ingredients and fold until mixture flows like lava - it should fall in thick ribbons and settle within 30 seconds. This takes about 40-50 folds. Don't overmix or undermix.
- 7
Transfer batter to a piping bag fitted with a round tip. Pipe circles onto prepared baking sheets, holding the bag perpendicular to the sheet.
- 8
Tap the baking sheets firmly on the counter 5-10 times to release air bubbles. Pop any remaining bubbles with a toothpick.
- 9
Let shells rest uncovered at room temperature for 30-60 minutes until a skin forms and they're no longer sticky to touch. This creates the signature 'feet'.
- 10
Preheat oven to 300°F (150°C). Bake one sheet at a time for 13-15 minutes. Shells should not brown and should not wobble when touched.
- 11
Let cool completely on the baking sheet before removing. They should peel off easily.
- 12
Make buttercream: Beat softened butter until fluffy (3 minutes). Gradually add 150g powdered sugar, then add heavy cream and vanilla. Beat until smooth and creamy.
- 13
Match macaron shells by size. Pipe buttercream onto one shell and sandwich with its pair. Gently press together.
- 14
Refrigerate assembled macarons in an airtight container for 24 hours before serving. This allows flavors to meld and shells to soften to perfect texture.
Chef's Note
"Macarons are notoriously finicky - humidity, over-mixing, and oven temperature are your biggest enemies. The key is the macaronage stage: fold until the batter flows like magma and forms a ribbon that disappears back into itself within 30 seconds. Practice makes perfect, and even failed batches taste delicious! Store in the fridge for up to 5 days or freeze for up to 3 months."
