Macarons

Name: Macarons
Cuisine: French
Ingredients: 67 grams egg whites; 67 grams granulated sugar; 3 grams meringue powder; 80 grams almond flour; 80 grams powdered sugar

Serves 1

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Macarons

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Serves 1

Directions

1Separate egg whites and let them come up to room temperature.
2Weigh out an equal amount of granulated sugar.
3Weigh out meringue powder.
4Multiply the egg white weight by 1.2. That is the amount of almond flour and powdered sugar that you need.
5Sift those two dry ingredients into a bowl and whisk them together.
6Line the baking tray with parchment paper and a macaron template.
7Mix the egg whites on a low speed.
8Once you start to see frothy bubbles, slowly start adding the granulated sugar.
9Gradually increase the speed of your mixer until you get to a medium high speed.
10Continue mixing until you get stiff peaks.
11Add in half of your dry ingredients and gently fold them into your meringue.
12Add in the rest of your dry ingredients and repeat that process.
13Start to deflate the batter by pressing the spatula against the inside of the bowl.
14Fill a piping bag with batter.
15Pipe a small amount of batter on the corner of your tray and press the parchment paper down to help glue it in place.
16Hold the piping tip vertically in the center of the circle and squeeze the bag until enough batter has come out to reach the edges of the circle.
17Carefully remove the template.
18Use a toothpick or scribe tool to pop the air bubbles that you see on the surface.
19Let them rest until you can touch the top of a macaron without any of the batter sticking to your finger.
20Bake them at 300 degrees Fahrenheit or 150 degrees Celsius for 18 to 20 minutes.
21Let them cool completely before removing them from the baking tray.

Ingredients

67 grams egg whites
67 grams granulated sugar
3 grams meringue powder
80 grams almond flour
80 grams powdered sugar

Equipment

kitchen scalebowlswhiskbaking trayparchment paperhand mixerspatulaziploc bagpiping tiptoothpickscribe tool

Tips

Use a kitchen scale to accurately measure ingredients.
Separate egg whites and let them come up to room temperature.
Use parchment paper if you don’t have silicone baking mats.
If you don’t have a piping tip, just cut the corner of the bag.
Let macarons rest until you can touch the top without any of the batter sticking to your finger.
Bake at 300 degrees Fahrenheit or 150 degrees Celsius.

Macarons

Serves 1

tiktok.com

Macarons

tiktok.com

Serves 1

Directions

1Separate egg whites and let them come up to room temperature.
2Weigh out an equal amount of granulated sugar.
3Weigh out meringue powder.
4Multiply the egg white weight by 1.2. That is the amount of almond flour and powdered sugar that you need.
5Sift those two dry ingredients into a bowl and whisk them together.
6Line the baking tray with parchment paper and a macaron template.
7Mix the egg whites on a low speed.
8Once you start to see frothy bubbles, slowly start adding the granulated sugar.
9Gradually increase the speed of your mixer until you get to a medium high speed.
10Continue mixing until you get stiff peaks.
11Add in half of your dry ingredients and gently fold them into your meringue.
12Add in the rest of your dry ingredients and repeat that process.
13Start to deflate the batter by pressing the spatula against the inside of the bowl.
14Fill a piping bag with batter.
15Pipe a small amount of batter on the corner of your tray and press the parchment paper down to help glue it in place.
16Hold the piping tip vertically in the center of the circle and squeeze the bag until enough batter has come out to reach the edges of the circle.
17Carefully remove the template.
18Use a toothpick or scribe tool to pop the air bubbles that you see on the surface.
19Let them rest until you can touch the top of a macaron without any of the batter sticking to your finger.
20Bake them at 300 degrees Fahrenheit or 150 degrees Celsius for 18 to 20 minutes.
21Let them cool completely before removing them from the baking tray.

Ingredients

67 grams egg whites
67 grams granulated sugar
3 grams meringue powder
80 grams almond flour
80 grams powdered sugar

Equipment

kitchen scalebowlswhiskbaking trayparchment paperhand mixerspatulaziploc bagpiping tiptoothpickscribe tool

Tips

Use a kitchen scale to accurately measure ingredients.
Separate egg whites and let them come up to room temperature.
Use parchment paper if you don’t have silicone baking mats.
If you don’t have a piping tip, just cut the corner of the bag.
Let macarons rest until you can touch the top without any of the batter sticking to your finger.
Bake at 300 degrees Fahrenheit or 150 degrees Celsius.