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When it comes to French desserts, you can’t get more classic than a macaron. Featuring crisp, shiny shells sandwiching a luscious rich filling, these classy French delicacies are sure to impress and delight anyone who tastes them. Macarons have a reputation for being technically challenging and finicky to make, but don’t be intimidated. They’re truly not that difficult as long as you follow each step carefully and understand what to look for along the way. Here are my top tips to help you achieve those shiny crisp tops and beautifully ruffled feet.
What People Are Saying:
"Super detailed and concise recipe to follow; the cutest lil macarons!" - juliasmith
"I love baking but was always intimidated by macarons, but this recipe made it so easy!! all of the steps were so easy to follow, and the macarons could not be cuter." - noelle777
Your first task is to gather your tools. You’ll need a piping bag and a 1/2" round tip, 2 large baking sheets lined with (light-colored) parchment, a fine-mesh sieve, a stand mixer, and, if at all possible, a scale to measure your ingredients. Now, start by sifting the almond flour and confectioners’ sugar through the sieve into a large bowl, so they’re ready the moment the meringue is ready; use a spoon or fork to break up any clumps and help nudge the mixture through the sieve; discard any solids that remain in the sieve.
Now for the meringue. Fit your stand mixer with the whisk attachment and make sure the whisk and mixer bowl are impeccably clean—any traces of oil or fat will prevent the egg whites from whipping properly. Combine the egg whites and cream of tartar in the mixer and beat on medium-low speed just until frothy, about 30 seconds. Increase the mixer speed to medium and gradually beat in the granulated sugar. Take your time with this, adding it just 1 tablespoon at a time and beating until dissolved after each addition; it should take about 3 or 4 minutes in all.
Once all the sugar is incorporated, increase the mixer speed to medium-high and continue to beat until the meringue holds stiff peaks; check by removing the whisk and turning it point-end up; if the peak flops over a little, that’s okay. This should take just 30 to 90 seconds. It’s crucial you don’t overwhip the meringue—it’ll start to look chunky—so keep a close eye on it as it begins to form peaks.
Time to fold the almond flour mixture into the meringue. It’s important to be gentle about this. Remove the bowl from the stand mixer and spoon about half of flour mixture over the meringue. Using a flexible rubber spatula, fold the flour mixture into the meringue just until mostly incorporated, gently scooping under the meringue and lifting it up and over and rotating the bowl after each fold. Add the food coloring and remaining flour mixture and fold just until incorporated and you can draw a figure eight in the bowl with the batter that comes off your spatula.
Transfer the batter to the piping bag you’ve fitted with a 1/2" round tip; to make this easier, I suggest placing the bag in a quart container, folding the edges over the rim, and then spooning the batter into the bag. Holding the piping bag vertically, with the tip 1" above the baking sheet, pipe 1"-diameter disks of batter onto the baking sheets, spacing 1" apart; use even pressure and stop squeezing before you lift the bag away from each disk.
Now, you’ll want to get rid of any air pockets. For that, just lift each tray about 2" above your work surface, holding it level, and lightly bang against surface a couple of times. Using any remaining of bits of batter from the bowl to glue the corners of parchment to the baking sheets. Time to give the piped shells a little nap. To achieve those sought-after smooth, shiny shells with ruffled edges, you need to let the piped shells rest at room temperature until the tops are dry to the touch. This could take anywhere from 15 to 45 minutes, depending on the humidity in your kitchen.
While the shells are resting, preheat your oven to 325° with a rack in the middle. Working one baking sheet at a time, bake the shells, rotating after 8 minutes, until the tops are firm and crisp, about 10 to 12 minutes. Let cool on the baking sheets.
Arrange half of the shells, flat side up, on a clean, dry baking sheet and top each with 1/2 tsp. jam; you can dollop it on with a spoon or, my preference, pipe it on with a piping bag.
Place the remaining shells on top, rounded side up, to form adorable little cookie sandwiches.
Lastly, hard as it is to wait, for best flavor and texture, chill the macarons, uncovered, in the fridge overnight.
Full list of ingredients and directions can be found in the recipe below.
The shells can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 1 month. Filled macarons can be made 5 days ahead. Transfer to an airtight container and refrigerate.
(120 g.) superfine almond flour
(115 g.) confectioners' sugar
(100 g.) large egg whites
cream of tartar
(100 g.) granulated sugar
drops pink food coloring
raspberry preserves
A piping bag, a 1/2" round tip
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