French macarons are one of those treats that seem so sophisticated and delicate, yet they can be surprisingly easy to make at home with the right techniques.
We've fallen in love with these light, crispy, and flavorful cookies and have discovered that with just a bit of practice and patience, we can create bakery-quality macarons in our own kitchens.
In this guide, we'll share everything we've learned about making the perfect French macarons—from the ingredients to the process, and even some tips to help us avoid common mistakes.
What Are Macarons?
Macarons are a French confection made from almond flour, egg whites, sugar, and food coloring. They're characterized by their delicate, crispy shells and soft, chewy interiors. These little cookies come in a variety of flavors and fillings, but the classic combination includes a buttercream or ganache center sandwiched between two shells. The key to perfect macarons is achieving the right balance of textures—crispy on the outside, soft and chewy on the inside.
Ingredients We'll Need
Before we begin, let's gather all the necessary ingredients. To make French macarons, we'll need:
• 1 cup (100g) almond flour
• 1 3/4 cups (200g) powdered sugar
• 3 large egg whites (about 100g)
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon cream of tartar
• Gel food coloring (optional)
• Filling of choice (buttercream, ganache, or jam)
Steps to Make Macarons
Making macarons involves a few crucial steps that require precision and care, but with practice, they'll become second nature to us.
1. Sift the Dry Ingredients
We start by sifting the almond flour and powdered sugar together. This is an important step to ensure the mixture is smooth and free of any lumps. This will help our macarons have a smooth, even texture.
2. Whip the Egg Whites
In a clean bowl, we beat the egg whites until they form soft peaks. At this stage, we add the cream of tartar, which helps stabilize the egg whites and ensures they don't collapse. Once soft peaks form, we gradually add the granulated sugar, beating until stiff peaks form. The egg whites should look glossy and hold their shape.
3. Fold the Ingredients Together
Next, we fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. This step is called macaronage, and it's crucial for achieving the perfect texture. We need to fold gently, being careful not to deflate the egg whites too much. The batter should be smooth and slightly thick, like flowing lava.
4. Add Food Coloring (Optional)
If we want to add color to our macarons, this is the time to do so. Gel food coloring works best because it won't affect the texture of the batter.
5. Pipe the Macarons
We transfer the macaron batter into a piping bag fitted with a round tip. On a baking sheet lined with parchment paper or a silicone mat, we pipe small rounds of batter, about 1 to 1.5 inches in diameter. Make sure to leave space between each macaron, as they will spread slightly.
6. Let the Macarons Rest
This step is essential for creating the characteristic "feet" at the bottom of the macarons. After piping, we let the macarons rest at room temperature for 30-60 minutes, or until they form a skin and are no longer sticky to the touch. This resting period allows the macaron shells to form a smooth, flat top.
7. Bake the Macarons
While the macarons are resting, we preheat the oven to 300°F (150°C). Once the macarons have formed their skin, we bake them for 15-18 minutes. It's important to keep an eye on them to ensure they don't overbake. We'll know the macarons are ready when they come off the parchment paper easily.
8. Cool and Assemble
After baking, we let the macarons cool completely on the baking sheet before removing them. Once they're cool, we pair up the shells based on size and spread our chosen filling on the flat side of one shell. We then sandwich the two shells together, gently pressing until the filling spreads to the edges.
Common Macaron Mistakes and How to Avoid Them
Making macarons can be a little tricky, but we've learned a few key tricks to avoid common mistakes:
• Overmixing the Batter: If we overmix the batter during macaronage, the shells will be flat and lack the signature "feet." Be careful not to overwork the mixture.
• Underbeating the Egg Whites: If the egg whites are underbeaten, the macarons may not hold their shape and may be too flat. Make sure to beat the egg whites until stiff peaks form.
• Not Resting the Macarons: Skipping the resting time can lead to cracked shells and lack of feet. Don't rush this important step!
Making French macarons at home can seem intimidating, but with a little practice and attention to detail, we can achieve perfect results every time. The light, crisp shells, combined with a creamy filling, make macarons a delightful treat that we can enjoy at any time. So, let's get baking, and remember to be patient with the process. With these tips, we'll be able to create macarons that are not only beautiful but also delicious!
Complete Guide to Making Macarons | Macaron Recipe
Video by Preppy Kitchen
