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French Macarons

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Delicate French macarons with a crisp shell and soft, chewy interior, perfect for any occasion.

Ingredients

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  • 150 grams sifted super-fine almond flour
  • 180 grams powdered sugar
  • 1/4 teaspoon salt
  • 120 grams large egg whites (at room temperature)
  • 60 grams granulated sugar
  • 4 drops liquid-gel food coloring
  • 1 teaspoon pure vanilla extract
  • Vanilla Buttercream Frosting or your choice of filling

Instructions

  1. Prepare the piping bag by cutting the tip off and fitting it with a large plain tip.
  2. Sift almond flour and powdered sugar into a bowl and mix.
  3. Wipe a bowl with vinegar, add salt and egg whites, and beat until bubbly.
  4. Add granulated sugar gradually while mixing.
  5. Whip the mixture until glossy with stiff peaks.
  6. Color the meringue with food coloring and vanilla.
  7. Fold the dry ingredients into the meringue gently.
  8. Mix until the batter has a thick, lava-like consistency.
  9. Transfer the batter to the piping bag.
  10. Pipe macaron shells onto a baking sheet.
  11. Bang the baking sheet to release air bubbles.
  12. Dry the shells for 30 to 60 minutes.
  13. Bake at 315°F for 12 to 15 minutes.
  14. Cool the shells on the baking sheet.
  15. Fill and assemble the macarons with your desired filling.

Notes

Ensure egg whites are at room temperature for optimal results. Clean bowls and avoid humidity for best meringue.

Nutrition

Find it online: https://thestationrecipes.com/how-to-make-french-macarons/

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