French Macaron Baking Tips (Print Version)
# Ingredients:
→ Shell Ingredients
01 -
1 cup (100g) powdered sugar
02 -
3/4 cup (75g) almond flour, finely sifted
03 -
1/4 cup (50g) sugar, granulated
04 -
2 large egg whites, room temperature
05 -
Optional: Gel food colors
→ Filling Ingredients
06 -
1 cup powdered sugar
07 -
1/2 cup butter, soft
08 -
1-2 tablespoons of milk, adjust as needed
09 -
1 teaspoon of vanilla or preferred flavor
# Instructions:
01 -
Blend almond flour and powdered sugar by sifting together a couple of times to get it super smooth. Set this aside.
02 -
Beat egg whites (room temp) until soft peaks form, then slowly mix in granulated sugar. Keep beating until stiff peaks show up. Add food color if you'd like.
03 -
Carefully fold the dry mix into the egg whites, doing it in two rounds. Keep going until the mix moves like lava and dissolves in 10-15 seconds.
04 -
On sheets lined with parchment, pipe small circles (1.5 inches). Tap the tray to remove bubbles, then let them sit for 30-60 minutes until the surface feels dry.
05 -
Pop them in at 300°F for 15-18 minutes, turning halfway through. They should form feet and set nicely. Cool them completely before moving on.
06 -
Whip butter until it’s creamy, then mix in the sugar and vanilla. Add a bit of milk if it feels too stiff to spread.
07 -
Pair up the shells by size, spread or pipe some filling on one side, then sandwich it with the other piece. Refrigerate for a day or two to enhance the texture.
# Notes:
01 -
Using room temp egg whites helps your meringue turn out right.
02 -
The folding (macaronage) stage is super important—don’t mix too much or too little.
03 -
Let the completed macarons chill to improve their texture and flavor.