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How to Make French Macarons

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Follow these tips to help you make perfect French macarons every single time!

A couple of weeks ago, my daughter and I embarked on an epic food journey. We decided to try our hand at making one of the hardest cookies on the planet.

We wanted to learn how to make french macarons.

Now, making these cookies is not easy. The first time we made them — it was a total flop! We did not let them dry long enough, which resulted in very runny cookies.

So, the next day we got up and tried it again — with success! So I thought I would share with you all that we learned while making them.

Make Macarons Like a Pro with These Supplies

If you like making macarons or want to try your hand at it, here are some supplies you might want to invest in.

How to make French Macarons

So, let's get started. To begin you need to gather your ingredients:

Macaron Ingredients
  • 1 1/2 cups confectioners' sugar
  • 1 cup almond flour
  • 3 large egg whites, at room temperature
  • 1 tablespoon of egg white powder
  • 1/2 cup sugar
  • 2 to 3 drops GEL food coloring

Preheat the oven to 315 degrees F. Line the baking sheets with parchment paper or silicone mats.

Whisk ingredients for macarons

Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.

Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl. Toss the remaining bits into the trash can. If you want to be able to skip this step, then purchase the Blue Diamond Finely sifted almond flour on Amazon.

sieve the macarons

Beat the egg whites, with a mixer on medium speed until frothy.

Frothy egg whites for macarons

Increase the speed to medium-high; gradually add the sugar and beat until stiff and shiny, about 5 more minutes.

Superfine sugar for macarons

Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold. Do this until the batter flows consistently to make a figure 8.

Add the food coloring (and please be sure to use GEL food coloring. If you use liquid — it will mess up — trust me).

Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon. This should take about 30-40 turns.

Ribbon for macarons

Pipe the Macaron Cookies

Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets three times against the counter to release any air bubbles.

pipe the cookies for macarons

Let the cookies sit at room temperature until the tops are no longer sticky to the touch. We let ours sit out for about 20 minutes. The top should be dry and not sticky.

Bake the first batch until the cookies are shiny and rise 1/8 inch to form a “foot,” about 12 minutes. Transfer to a rack to cool completely. You will know the cookies are done when you touch them and there is not much give.

Let macarons rest

Once the cookies are cooled, peel them off and flip them over. Match cookies by size. Then, sandwich with a thin layer of filling.

IMG_5961

Once you get the filling made, then very gently, spread some in between two macaron cookies and place together. They will look beautiful and you will be proud of yourself for making such delicious cookies!

macaron

Have you ever tried to make these complicated and complex cookies?

Check Out Our Other Macaron Cookie Flavors

Be sure to try my other delicious macaron flavors —

Yield: 24 cookies

How to Make French Macarons

How to Make French Macarons

making the perfect french macarons are not hard. Here are our easy tips and techniques for making the perfect macaron cookie every time.

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 1/2 cups confectioners' sugar
  • 1 cup almond flour
  • 3 large egg whites, at room temperature
  • 1 tablespoon of egg white powder
  • Pinch of salt
  • 1/4 cup sugar
  • 2 to 3 drops gel food coloring
  • 1/2 teaspoon vanilla, almond, or mint extract

Instructions

  1. Preheat the oven to 300 degrees F. Line baking sheets with parchment paper or macaron silicone baking mats.
  2. Measure the confectioners' sugar, egg white powder, and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
  3. Sift the sugar-almond flour mixture through a fine-mesh sieve into a large bowl. t will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
  4. Beat the egg whites and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the sugar and beat until stiff and shiny, about 5 more minutes.
  5. Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
  6. Add the food coloring and extract. Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
  7. Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
  8. Let the cookies sit at room temperature until the tops are no longer sticky to the touch, about 20 minutes.
  9. Bake each batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 12 minutes. Transfer to a rack to cool completely.
  10. Fill with filling and then enjoy!

Nutrition Information:

Yield:

24 cookies

Serving Size:

1

Amount Per Serving: Calories: 69Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 13mgCarbohydrates: 11gFiber: 1gSugar: 10gProtein: 1g

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