French Macarons Recipe

(adapted from Martha Stewart)

baking mac

  • 3/4 cup almond flour
  • 1 cup of confectioners sugar
  • 2 large egg whites which should be 60 grams.  I find that it is important to weigh these because eggs are not always the same size. (make sure they are room temperature) (for this, separate the egg whites a day before in a bowl and cover with saran wrap.  Poke a few holes in it.  I leave it at room temperature unless it’s summer and very hot).  Note: sometimes I forget or don’t have time to let them sit out.  If that’s the case, I microwave the whites for about 5-10 seconds.  Be careful not to cook the eggs!
  • 1/4 cup sugar
  • 1/2 tsp vanilla (or whatever flavor you choose)
  •  1/4 tsp cream of tartar
  1. Place confectioners sugar and almond flour in a food processor (best results) or just sift it really well so it’s very fine.
  2. Meanwhile, place egg whites in a bowl and whisk on medium speed until foamy.  Then add cream of tartar. Whisk again and you should see it become even more foamy and bubbly.
  3. Then add regular sugar, gradually pouring the sugar into the mixing bowl. Whisk on high speed.  Wait until it forms stiff peaks (may take 5 -8 minutes) and add in extract when it is nearly stiff and also the coloring.  **Use gel, not liquid coloring.
  4. Fold almond mixture into meringue mixture until it forms a consistency that is shiny, thick and lava like but also falls off spoon slowly but not runny.  If you want to add more coloring, do so now as you are folding.  The color tends to look lighter after the almond mixture is added so if you want deep colors, you might have to add more.
  5. Pour the batter into a pastry bag with a round tip and pipe small circles onto baking sheets lined with parchment paper or a silicone mat .
  6. Tap the sheets onto a hard surface to remove air bubbles. This is extremely important!  Let it stand for 30 minutes at least (this will form the top shell surface and ensure the shells do not break or crack as they bake).
  7. Then place in the oven, on the middle rack, at 320 F (use an over thermometer if you can because this is the part that caused my macs to fail a lot. You will find what works best for you.  You may have to test this too because ovens can be calibrated differently.  When I used cheaper pans and parchment paper, the macs baked at 300F but when I use silpats and Nordic pans, I have to bake at 320F).
  8. Bake for about 12 to 15 minutes. Take out and take the macs off the cookie tray (but keep them on the parchment paper and place onto a wire rack before removing the shells otherwise they will not be cool enough to remove.  Wait at least 10 min) Cool and add filling!
macarons blue

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