French Macarons are probably one of my favorite things to bake because the cookie/filling combinations are endless, you can get really creative with so many different types of flavors. These can be intimidating to make because they are delicate and finicky, a lot can go wrong but if you take the time to follow each step exactly how you’re supposed to then it’s really not that difficult. The first time I tried making these, I followed this video and they came out perfect, other times they did not. That’s where this guide came in handy, troubleshooting the French Macaron. This recipe is for the basic French macaron cookie. For different flavors you just add one tablespoon of whatever i.e. ground coffee, earl gray tea granules, matcha powder, etc. Once I got the basic down, I started experimenting with different flavors: sea salt caramel with dulce de leche, green tea with white chocolate ganache, chocolate with Reese’s peanut butter filling, Thai Tea with coconut creme filling, and my favorite Coffee with nutella/buttercream filling. I’ll add those recipes later on when I make them again so I can actually get pictures lol.
- 3 aged egg whites (at room temperature)
Separate the egg whites and place them in a bowl, cover with saran wrap making sure it is sitting on top of the eggs, keep it out on the kitchen counter at least over night
- ¼ cup white sugar (50 g)
- 2 cups confectioners/powdered sugar (200 g)
- 1 cup almond flour (120 g)
- pinch of salt
- Preheat oven to 300 F degrees.
- Beat egg whites in a mixer until foamy. Add salt and granulated sugar, continue to mix for 8-10 minutes until they form stiff peaks (to check, take the mixing bowl and hold it upside down, it should stay in the bowl) then add the food coloring *optional
- Sift the almond flour and powdered sugar, discard the lumps. This step is to ensure your cookies come out smooth. This is also when you would add in your flavoring (1 tablespoon of ground coffee, cocoa powder, matcha powder, etc.) make sure it is finely sifted.
- Fold the flour/sugar in the egg white mixture. Make sure you fold, and not mix because you want to keep it fluffy you don’t want it to flatten out. This is the hard part because you have to do it just right, under mixing and over mixing can have serious consequences. The consistency should be like molten lava, or melted marshmallow.
- Transfer batter to a pastry bag or a big ziploc with the corner tip cut out. It helps to put it in a glass/cup first so the bag is held open while you scoop the batter in.
- Pipe out 1 inch circles on a baking sheet lined with parchment paper or silpat. Make sure there is at least 3/4″ in between each macaron.
- Tap the pan a couple times on the counter so you get the air out of the macarons and they flatten out.
- Let them sit out for 45 minutes to an hour, this allows them to dry out before going into the oven so they rise instead of spread out, this is how they get their feet.
- Bake for 18-20 minutes, do not underbake or else the centers will stick to the tray and you’ll have hollow centers.
- Allow to cool before taking it off the parchment paper, pipe with filling (or just Nutella if you’re lazy lol) This makes about two dozen french macarons sandwiches.