International Cuisine > French Cuisine > Pastries & Desserts (French) > Macarons Recipe
Classic French Macarons
Discover the art of French macaron making with this detailed recipe. From mastering the meringue to creating smooth ganache filling, this guide will help you bake perfect macarons at home.
Ingredients
- 125 g Almond Flour
- 125 g Powdered Sugar
- 90 g Egg Whites (aged 2-3 days)
- 50 g Granulated Sugar
- A few drops Food Coloring (gel)
- 100 ml Heavy Cream
- 100 g Dark Chocolate (70% cacao)
Prepare the Almond Flour Mixture
In a food processor, pulse the almond flour and powdered sugar until finely ground. This ensures a smooth macaron shell. Sift the mixture to remove any large particles. Discard any large pieces that remain after sifting.
Whip the Meringue
In a clean, grease-free bowl, beat the aged egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form. The meringue should be firm and hold its shape.
Macaronage: Combining the Mixtures
Gently fold the almond flour mixture into the meringue in three additions. The key is to 'macaronage' the batter, which means deflating it slightly to achieve the right consistency. The batter should flow like lava from your spatula and fall back into the bowl in a ribbon, disappearing within 20-30 seconds. If the batter is too thick, the macarons will be lumpy. If it’s too thin, they will spread too much while baking.
Piping the Macarons
Transfer the macaron batter into a piping bag fitted with a round tip. Pipe even circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper or a silicone mat. Leave some space between each macaron.
Resting (Croûtage)
Tap the baking sheet firmly on the counter several times to release any air bubbles. Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. This allows the macarons to develop 'feet' during baking.
Baking the Macarons
Preheat your oven to 300°F (150°C). Bake the macarons for 12-15 minutes, or until they have 'feet' and are set. Rotate the baking sheet halfway through baking for even cooking. Let the macarons cool completely on the baking sheet before removing them.
Making the Chocolate Ganache
Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
Assembling the Macarons
Once the macarons and ganache have cooled completely, pipe a small amount of ganache onto the flat side of one macaron shell. Top with another macaron shell, pressing gently to sandwich them together. Repeat with the remaining macarons and ganache.
Maturing the Macarons
Place the assembled macarons in an airtight container and refrigerate them for at least 24 hours before serving. This allows the flavors to meld and the macarons to develop a soft, chewy texture.
Nutrition Facts Estimated per 100g of product
Calories: 450-500 kcal
Protein: 6-8g
Fat: 25-30g
Carbohydrates: 50-60g
Note: These values are estimates and can vary based on specific ingredients and portion sizes.
Other Important Considerations for Nutrition
Macarons are high in sugar and fat. Consider portion sizes and frequency of consumption as part of a balanced diet. Individuals with allergies to nuts, dairy, or eggs should avoid this recipe or make appropriate substitutions. Always consult with a healthcare professional or registered dietitian for personalized dietary advice.
FAQ
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Why are my macarons cracking?
Cracking can be caused by several factors, including oven temperature being too high, not letting the macarons rest long enough to form a skin, or too much moisture in the batter. -
Why are my macarons not developing 'feet'?
Lack of 'feet' can be due to insufficient macaronage (the batter is too thick), too much moisture in the batter, or not resting the macarons long enough. -
How long do macarons last?
Macarons are best stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage, but the texture may change slightly upon thawing.