Today’s recipe is probably the most difficult recipe you will see on the blog but I had to share. I’m not sure if it’s the rainbow of color, the infinite list of possible flavors or the adorable two-bite size but I never have enough of those classic french macarons.
It is definitely not the easiest pastry to make but with the good recipe and some patience you will do great, believe me !
Ready for the challenge?
- 80g (40gx2) egg white, at room temperature
- 20g white sugar
- 1 pinch of salt
For the sirup:
- 100g sugar
- 35g water
Mix of Almond Meal:
- 100g almond meal
- 100g powdered sugar
- food coloring of your choice
* I recommend using grams and only grams for this recipe. You will need to be really precise and so it is best to use an electronic scale.
- 2 baking sheets
- parchment paper
- template for macarons, here
- cooking thermometer
- electronic scale
- mesh shieve
1 . Separate the egg whites: Weigh 40g egg whites 2 times and store them in the kitchen at room temperature in 2 small containers covered with plastic wrap.
2 . Prepare the almond meal mixture: grind almond meal with the powdered sugar in a food processor until fine. Sift the almond meal-powdered sugar mixture through a mesh sieve. This step is very important because it will define the smooth look of your macaron shells. Set aside.
3 . Preheat the oven to 290ºF and position 2 racks in the lower section of the oven. Line 2 rimmed baking sheets with parchment paper.
4 . Place egg whites in the bowl of a stand mixer (or use a hand mixer), and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar 1 tablespoon at a time until fully incorporated.
5 . Meanwhile, prepare the syrup. In a small pan, add 100g sugar and 35g water. Stir a little before turning to heat on over medium heat and immerse the cooking thermometer in it. Wait until the syrup increases temperature up to 230°F.
6 . When the syrup is at temperature, slow down the bowl mixer and slowly incorporate the boiling syrup by slowly pouring it on the edges of the bowl. Continue to beat the egg white mixture for 10 minutes to let it cool.
7 . Add the last 40g egg white into the almond meal mixture and the food coloring of your choice.
8 . Add half of the sifted almond mixture, and gently fold it into the meringue using a flexible silicone spatula. Lift from the bottom, up around the sides, and toward the middle. Once the almond mixture is predominantly incorporated, add the second half and repeat the folding motion.
9 . When the almond mixture is just incorporated, you will need to transform the batter into the appropriate texture. Using the flat of the spatula, scrape batter from the sides to the center. You will need to repeat this until the batter slowly and continuously drips back into the bowl when you scoop it up with the spatula making like a « ribbon »
10 . Pour batter into a pastry bag fitted with a 0.4-inch tip. On your prepared baking sheets, pipe out 1-inch rounds in the circles.
*You can place a macaron template under your parchment paper to help you make regular macarons. You can find my template here.
11 . Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps form the frilly foot on the bottoms of the macarons. Allow the piped macarons to dry, uncovered, for at least 20 minutes.
12 . Bake for 13 minutes and then remove them from the oven, and let it cool. When fully cooled, assemble the macarons with your choice of filling. For those ones I chose strawberry jam !