Hi everyone! Today I will be sharing a dessert that has been on my baking bucket list for the longest time- French Macarons!
These are very pretty and delicate sugary treats.
Just to make it clear, Macarons are not the same as Macaroons. I know a lot of people are confused about what the difference is, and the difference is that Macarons are almond based while Macaroons are coconut based.
To make these airy and sweet cookies is a strenuous process, but well worth it. Although making these Macarons only take a few ingredients, the directions are quite precise. But if you follow the directions correctly, you are sure to get pretty little treats.
I decided to color my Macarons a pale pink color and I also decided to fill mine with a simple chocolate ganache. A good thing about Macarons is that you can fill them with almost anything such as some kind of jam, buttercream, or chocolate ganache.
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Makes about 15-20 Macarons
¾ cup of almond flour
1 cup of powdered/icing sugar
2 egg whites
2 ½ tbs. Of granulated sugar
Gel paste food coloring (optional)
1. Sift almond flour and icing sugar into a bowl. Discard any almond flour bits that didn’t sift.
2. With an electric mixer fitted with a whisk attachment, whisk egg whites until foamy on low speed.
3. Then slowly add granulated sugar while increasing the speed to medium. Whisk on medium speed until soft peaks form.
4. Once soft peaks have formed, add your food coloring and whisk on high speed until stiff peaks form.
5. Next, fold in half of the egg mixture into the almond flour mixture using a spatula. Only fold about 25 times and be careful not to deflate the egg whites.
6. Add the rest of the egg mixture and fold about 25 times again. The mixture should be a lava like consistency.
7. Pour batter into a piping bag or a ziploc bag and snip off the tip. Line a baking tray with parchment paper and pipe small circular dollops of batter about ½ inch apart from each other.
8. Once Macarons are piped, bang the tray against your table top 2 times on each side to make sure all air bubbles are popped.
9. Then let the tray sit in room temperature for about 15 minutes until you can touch the Macarons with your finger and the batter won’t stick. While tray is setting, preheat your oven to 300 degrees f.
10.Then place the pan into the highest rack in the oven for 15 minutes.
11.When they come out of the oven, they should not stick to the parchment paper and they should have little feet. Cool them on a cooling rack for at least 15 minutes.
12.Fill one Macaron with whichever filling you choose and then find a similar sized Macaron for the top.