I wouldn’t say I’m an expert macaron maker, but I’m happy to share the recipe that I used to make these tasty little treats.
When I started looking at macarons recipes, I thought it wouldn’t be that difficult to make them. The ingredient list and method seemed pretty straight forward, but they are a bit tricky to make. I had many failures. I finally broke down and bought a kitchen scale. That helped a lot. I have tried many recipes with varying measurements and methods. I have had consistent success with this recipe.
The texture of the batter is very important. There are lots of videos out there on how to make macarons. I highly recommend you watch one or two so that you can see what the consistency of the batter should look like. You’ll have a higher chance of success your first time.
I used Martha Stewart’s recipe the first time I made macarons. Her recipe is pretty good. I also found her video recipe helpful.Then I discovered another website with a much better recipe, Indulge With Mimi. Yes, Mimi’s recipe is better than Martha’s. You must check out Mimi’s macaron tutorial video. It helped me get the technique down. My recipe is largely based on Mimi’s. I use less sugar because I prefer a less sweet macaron because the filling is also quite sweet. The recipe still seems to work with the lesser amount of sugar. I have made this recipe several times and I’m really happy with the results. Thank you, Mimi!
French almond cookies.
- 3/4 cup sifted almond flour, (65 grams)
- 1/2 cup sifted icing sugar, (65 grams)
- 1/8 tsp freshly grated nutmeg, optional
- 2 medium egg whites, room temperature, leave out for over 6 hours
- 1/8 tsp cream of tartar
- 3 tbsp fine granulated sugar, (berry sugar)
Preheat the oven to 300 or 310 degrees. Most recipes recommend 320 degrees and some even higher. The higher temperatures did not work well with my oven.
Sift the almond flour and set aside. (You’ll notice that some of the almond flour is too thick to fall through the sifter. Don’t use the coarse almond flour in the macarons. Sift the icing sugar. Add it to the almond flour. Use a whisk to combine the almond flour and the icing sugar.
In a stand mixer or separate bowl, whisk the egg whites until they’re foamy. Add the cream of tartar. Whisk some more. When soft peaks form, add the sugar one tablespoon at a time. Then add the gel food colouring. A little goes a long way. Whisk until firm peaks form.
Add the almond flour/icing sugar mixture to the egg whites in two stages. Gently fold the mixture with a spatula until combined. Watch Martha’s video for the appropriate folding technique. The batter should be the consistency of honey. Don’t over mix the batter! The macarons will crack. 🙁
Put the macarons mixture into a piping bag. Use a 1/2 inch round tip nozzle to pipe your macarons.
Gently drop your baking pan from about 6 inches onto a table four or five times to help reduce the appearance of air bubbles in the macarons.
Allow the macarons to rest on the table for 30-45 minutes before you put them in the oven. This will allow a skin to form on the macarons, which will become glossy when they’re fully cooked. Touch one of them to see if a skin has formed before you put the first tray in the oven.
Bake the macarons for approximately 12 to 15 minutes one tray at a time. The cook time will depend on the size of the macarons and your oven. I bake them on the middle rack; that worked best for my oven.
After 6 minutes, open the oven door and turn the baking sheet around so that the macarons cook evenly. This will also allow some the steam in the oven to escape, which is apparently a good thing.
Allow them to cool for about 20 minutes before you attempt to move them. They are very delicate when they’re warm. When they have cooled completely, you can add the filling. You can even wait a day to fill them. Store them in the fridge if you don’t plan on eating them right away.