French Macarons recipe
Like almost all of the home bakers, I started to bake the French macarons recipe a few years ago. My first journey in baking them was after tasting the world famous Ladurée bakery French macarons. My homemade French macarons were far away the professional ones, but they seemed good for me at the time. But, the results were always changing. With 1 years of practice in my baking repertoire, I found a few small but very helpful tips for improvements. Today’s recipe includes those updates.
History of Macarons
These small, round, sweet meringue-based cookie sandwiches with filling in the middle are light and crunchy on the outside and chewy in the middle. Macarons, which first appeared in Italy in 1533 (albeit without the filling), got their name from the Italian word maccherone, which means fine dough.
How the macaron became popular
In 1792, two Carmelite nuns in Nancy, who became known as the Macaron Sisters, baked and sold the sweets to survive during the French Revolution. In 1952, Nancy honoured the pair by renaming the spot where they produced the macarons after them. Over time, different regions in France adopted the recipe as a local specialty.
To make french macarons you need:
- 100 grams egg white
- 90 grams granulated sugar
- 140 grams fine almond flour
- 130 grams powdered sugar
- 1/4 tsp cream of tarter
- 1/2 tsp flavoring of choice
- 2 drops coloring of choice
- For chocolate, add 14 grams unsweetened cocoa powder with vanilla extract as flavoring.
French macarons Instructions :
Make your meringue with the egg whites that are room temperature and your granulated sugar.
To make the meringue you beat the egg whites on low until it is frothy and add your granulated sugar in thirds. When the sugar is added beat the eggs at medium speed until you can see lines from the Whisk in the egg mixture and add your cream of tartar. Keep beating at medium speed .
You will add your flavoring and your coloring when your meringue reaches soft peak stage. After adding beat on medium-high speed until your french macarons meringue reaches firm Peaks.
You must sift the powdered or icing sugar and almond flour and make sure there are no lumps. If you have a food processor available you can pulse it about five times to make it even finer and sift again. It is not necessary but it does help tremendously.
This is very important for a smooth shell. After making your meringue you will fold in the almond flour and powdered sugar mixture in three parts. It is very important that you know what the batter looks like when it is mixed because you cannot over mix it.
Place your batter in a parchment bag with a small round tip. Pipe your french macarons shells about an inch and a half in diameter.
You can use silicone mats that have measurements already on them or you can trace 1 and 1/2 inch circles on parchment paper and use that as a guide. Point your tip in the middle of the circle and pipe until the edges reach the line.
After you have piped your french macarons, you have to let them set or “rest”.
This can take anywhere from 30 minutes to 2 hours. Once your french macarons have lost their glossy look and you can touch them without them being sticky then they have formed their feet and are ready to bake.
Bake at 300° F for 15-17 min. If you have a small oven, 275° F for 20 min.
Now you know the French macarons recipe
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