todays recipe, I wanted to show you how we can make french macarons. Let's start with a little history on these delicasy. These sophisticated cookies are called macarons and not macaroons. The word macaron, is actually derived from the Italian word "macaroni". The history of the macarons is confusing, one thing for sure is that the French adopted these sophisticated cookies as early as 1533 and were introduced by Catherine de' Medici.
At the time, these fancy cookies were simply a sweet meringue composed with ground almonds, egg whites, and sugar. No flavors or fillings were added. Then, as time went by, the macarons were no longer a simple cookie, flavors and fillings were added.
They are now served with two cookies sandwiched, with a filling of your choice. The fillings range from ganache, buttercream or jam. The macarons are
characterized with a thin crispy crust at the top, a moist almond meringue in the middle and a perfect "foot" with a flat glossy base. They are quite challenging and overwhelming at first, but follow my steps and tricks and you will see that these amazing cookies are not complicated as they may seem.
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Liliana xoxo
INGREDIENTS:
1 cup icing sugar
3/4 cup almond flour
2 large egg whites, room temperature
1/4 cup granulated sugar
Pinch of cream of tartar
food coloring
Step 1
Sift both icing sugar and almond flour twice. To make your own almond flour, pulse white almonds in a food processor until it because like flour.
Step 2
Using your electric mixer and your whisk attachment, whisk the egg whites on low speed until you get a foamy texture and gradually increase speed.
Step 3
Add your granulated sugar gradually and continu whisking until stiff peaks forms. Add cream of tartar to stabilize your eggs.
Step 4
You should have stiff peaks just like the picture. Don't over whisk or else you will create to much air and the macarons might not rise properly and even crack.
Step 5
Add half of the flour mixture into your meringue and gently fold until mixture is smooth and shiny. Repeat same process with the other half of the flour mixture. Mixt until no more lumps. Again, don't over mix, you want to can a nice meringue texture.
Step 6
If you are making different colours, divide your meringue in different bowls and add food colouring of your choice. Do not use liquids, macarons don't liquids, they will not cook evenly and will not raise. Use, gel food coloring or even powder.
Step 7
Transfer batter to a pastry bag and pipe round shapes using a plain round tip. You can pipe on a silicone macarons sheet or on a parchment-lined baking sheet 1 inch apart.Macarons silicone mat: https://amzn.to/2rfuIcU
Step 8
Once all your macarons are piped, tap the bottom of each sheet on your working surface to release trapped air. (If you skip this step your macarons will crack or not raise properly.) Let stand at room temperature for at least 30-45 minutes.
Step 9
Preheat oven at 280 F
Bake for 20-22 minutes depending on your oven. Bake 1 sheet at a time, until macarons are crisp and firm but not brown at the top. Let them completely cool off on the baking sheet. Once cooled off, you should see the glossy base of your cookie.
Step 10
Sandwich two cookies together using your favorite filling. Refrigerate them.
ENJOY!
French macarons recipe
INGREDIENTS:
- 1 cup icing sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- Pinch of cream of tartar
- food coloring
INSTRUCTIONS:
- Sift both icing sugar and almond flour twice. To make your own almond flour, pulse white almonds in a food processor until it because like flour.
- Using your electric mixer and your whisk attachment, whisk the egg whites on low speed until you get a foamy texture and gradually increase speed.
- Add your granulated sugar gradually and continu whisking until stiff peaks forms. Add cream of tartar to stabilize your eggs.
- You should have stiff peaks just like the picture. Don't over whisk or else you will create to much air and the macarons might not rise properly and even crack.
- Add half of the flour mixture into your meringue and gently fold until mixture is smooth and shiny. Repeat same process with the other half of the flour mixture. Mixt until no more lumps. Again, don't over mix, you want to can a nice meringue texture.
- If you are making different colours, divide your meringue in different bowls and add food colouring of your choice. Do not use liquids, macarons don't liquids, they will not cook evenly and will not raise. Use, gel food coloring or even powder.
- Transfer batter to a pastry bag and pipe round shapes using a plain round tip. You can pipe on a silicone macarons sheet or on a parchment-lined baking sheet 1 inch apart.
- Once all your macarons are piped, tap the bottom of each sheet on your working surface to release trapped air. (If you skip this step your macarons will crack or not raise properly.) Let stand at room temperature for at least 30-45 minutes.
- Preheat oven at 280 F
- Bake for 20-22 minutes depending on your oven. Bake 1 sheet at a time, until macarons are crisp and firm but not brown at the top. Let them completely cool off on the baking sheet. Once cooled off, you should see the glossy base of your cookie.
- Sandwich two cookies together using your favorite filling. Refrigerate them.
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