French Macarons
One of the only recipes that’s ever intimidated me, French Macarons seemed to be a confection made only by trained pastry chefs.
I stepped out of my comfort zone, and, whew, I’m sure happy I did because these little French cookies are sensational.
The two most important tips I have to offer are to invest in a kitchen scale and quality parchment paper (not wax paper).
Shell Elements
200g EGG WHITES, ROOM TEMPERATURE (5-6 LARGE EGG WHITES)
280g ALMOND FLOUR, SIFTED
180g CANE SUGAR
260g POWDERED SUGAR, SIFTED
10mL MADAGASCAR BOURBON OR MEXICAN VANILLA EXTRACT
1,600mg CREAM OF TARTAR
Filling Elements
100g UNSALTED BUTTER, SOFTENED
100g POWDERED SUGAR
2 TABLESPOONS HEAVY CREAM OR WHOLE MILK
1 TEASPOON VANILLA EXTRACT OR ANY OTHER FLAVOR EXTRACT
Directions
Preheat the oven to 300°C (150°F). line a baking sheet with parchment paper or a silicone mat, and prepare a piping bag with a round tip.
In a large mixing bowl, sift together the almond flour and powdered sugar to remove any lumps; set aside.
In a clean, dry mixing bowl, add the egg whites and cream of tartar.
Using an electric mixer, whisk on medium speed until foamy.
Gradually add the cane sugar, increasing the speed to medium-high, and continue whisking until stiff peaks form, about 4-5 minutes.
Gently fold in the vanilla extract until evenly distributed in the meringue.
Gently fold the sifted almond flour and powdered sugar mixture into the meringue in batches.
Use a spatula to fold, lifting from the bottom and rotating the bowl.
Continue folding until the batter reaches a “lava-like” consistency and flows in ribbons when lifted; be careful not to over-mix.
Transfer the batter into the prepared piping bag.
Pipe 3-4 cups rounds onto the lined baking sheet, spacing them apart.
Tap the baking sheet firmly on the counter several times to release any air bubbles.
Let the piped shells rest at room temperature for 30-60 minutes, or until they form a slight “skin” and are no longer sticky to the touch.
Once preheated, bake the macarons for 14-16 minutes, or until they are firm and can be lifted from the baking sheet without sticking.
Allow the shells to cool completely on the baking sheet before removing.
In a medium mixing bowl, beat the softened butter until light and fluffy.
Gradually add the powdered sugar, heavy cream or milk, and vanilla extract; beat until smooth and creamy.
Transfer the buttercream to a piping bag.
Pipe a small dollop of filling onto the flat side of a macaron shell, then gently sandwich with another shell.
For the best texture, refrigerate the assembled macarons for 24 hours to allow the flavors to meld.
Bring the macarons to room temperature before serving.