French macarons, who is up for a challenge? Actually, they aren’t really that bad to make at home. There are a lot of tips, tricks and recipes on the web so let me add mine as well.
My first recommendation is to prepare the baking sheets and piping bag before starting to make the batter. It is better to have everything ready to go once the batter is finished.
Recipe and detailed instructions are below.
75 grams almond flour (often called almond powder)
75 grams powdered sugar
50 grams egg white (divided into 25 grams in 2 bowls)
8 grams granular sugar
75 grams granular sugar plus 25 grams water
1. In a bowl, sift together the almond flour and powdered sugar. Add 25 grams of the egg white and mix with a spatula.
2. Mix the other 25 grams egg white with a hand mixer and once the eggs start to become foamy then add the sugar. Mix until soft peaks form.
3. In a saucepan, heat the water and sugar (75 grams) on medium heat until the mixture reaches 110 degrees C.
4. Pour the hot sugar mixture into the bowl with the meringue and continue to mix while pouring in the hot sugar. While pouring the hot sugar be careful since it is very hot and you can get burned easily. Mix for about 6 – 8 minutes until the mixture starts to cool and becomes a little firm.
5. Add the powdered sugar mixture in portions and mix with a spatula. Mix gently using a circular motion just enough to combine everything well. Do not over mix.
6. Put the batter into a piping bag and squirt small circles on a baking sheet. Keep the size consistent and leave a little space between each cookie. Dip your finger lightly in water and tap down any peaks left from the piping bag.
|Macarons piped on a silpat sheet|
7. Bake at 150 degrees C. for about 15 – 19 minutes. Do not open oven door while they are baking.
Piping bag with nozzle
|Just add coffee!|