French Macarons 101

20 mins
Serves 1
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Directions

  1. 1Measure out and sift 2 cups of powdered sugar and 1 cup of almond flour into a bowl.
  2. 2Measure out and sift 2 cups of powdered sugar and 1 cup of almond flour into a bowl.
  3. 3Measure out and sift 2 cups of powdered sugar and 1 cup of almond flour into a bowl.
  4. 4Whisk the powdered sugar and almond flour together until there are no lumps.
  5. 5Whisk the powdered sugar and almond flour together until there are no lumps.
  6. 6Whisk the powdered sugar and almond flour together until there are no lumps.
  7. 7Separate three room-temperature eggs, ensuring no yolk gets into the whites.
  8. 8Separate three room-temperature eggs, ensuring no yolk gets into the whites.
  9. 9Separate three room-temperature eggs, ensuring no yolk gets into the whites.
  10. 10Pour the egg whites into a mixer and start whipping them.
  11. 11Pour the egg whites into a mixer and start whipping them.
  12. 12Pour the egg whites into a mixer and start whipping them.
  13. 13Gradually add a little bit of sugar to the egg whites until they become glossy.
  14. 14Gradually add a little bit of sugar to the egg whites until they become glossy.
  15. 15Gradually add a little bit of sugar to the egg whites until they become glossy.
  16. 16Add food coloring to the egg whites if desired and continue to whip until stiff peaks form.
  17. 17Add food coloring to the egg whites if desired and continue to whip until stiff peaks form.
  18. 18Add food coloring to the egg whites if desired and continue to whip until stiff peaks form.
  19. 19Fold in the dry ingredients (powdered sugar and almond flour) into the meringue in two incorporations.
  20. 20Fold in the dry ingredients (powdered sugar and almond flour) into the meringue in two incorporations.
  21. 21Fold in the dry ingredients (powdered sugar and almond flour) into the meringue in two incorporations.
  22. 22Gently pipe out the macaron batter onto a non-stick baking sheet.
  23. 23Gently pipe out the macaron batter onto a non-stick baking sheet.
  24. 24Gently pipe out the macaron batter onto a non-stick baking sheet.
  25. 25Bake the macarons at 315°F for 20 minutes.
  26. 26Bake the macarons at 315°F for 20 minutes.
  27. 27Bake the macarons at 315°F for 20 minutes.
  28. 28Make a basic strawberry jam.
  29. 29Make a basic strawberry jam.
  30. 30Make a basic strawberry jam.
  31. 31Assemble the macarons by piping a dollop of cream and then a dollop of strawberry jam onto one macaron shell, then topping it with another shell.
  32. 32Assemble the macarons by piping a dollop of cream and then a dollop of strawberry jam onto one macaron shell, then topping it with another shell.
  33. 33Assemble the macarons by piping a dollop of cream and then a dollop of strawberry jam onto one macaron shell, then topping it with another shell.

Ingredients

  • 2 cups Powdered sugar
  • 2 cups Powdered sugar
  • 2 cups Powdered sugar
  • 1 cup Almond flour
  • 1 cup Almond flour
  • 1 cup Almond flour
  • 3 Room temperature eggs
  • 3 Room temperature eggs
  • 3 Room temperature eggs
  • Sugar
  • Sugar
  • Sugar
  • Food coloring
  • Food coloring
  • Food coloring
  • Strawberries
  • Strawberries
  • Strawberries

Equipment

SifterWhiskBowlsMixerPiping bagNon-stick baking sheet

Tips

  • The egg whites should have stiff peaks; you should be able to take the bowl and hold it over your head without anything falling out.
  • Weighing ingredients and being super precise is often recommended, but this method works perfectly every time.