French Macarons
Serves 1
Directions
- 1Weigh out 100g of egg whites by cracking eggs individually into a bowl first.
- 2Place almond flour and confectioners' sugar into a food processor and pulse to break up lumps and combine into a fine powder.
- 3Sift the processed mixture, discarding any large remaining clumps.
- 4Wipe the mixing bowl with vinegar or lemon juice to ensure it is free of grease.
- 5Add egg whites to the bowl and begin mixing on high. Once frothy, add the cream of tartar.
- 6Slowly spoon in the granulated sugar while mixing until a stiff, stable peak forms.
- 7Add vanilla and food coloring, then continue mixing until the meringue is stiff enough to stay in the bowl when inverted.
- 8Fold the dry mixture into the meringue in three batches using a scraping and cutting motion, followed by pressing the batter against the sides of the bowl to reach the correct consistency.
- 9Pipe the batter onto parchment-lined baking sheets using a piping bag with a round tip, ensuring pieces are roughly the size of a quarter.
- 10Tap the baking sheets firmly on the counter to release air bubbles, then let the macarons sit until they are matte and dry to the touch.
- 11Bake in an oven preheated to 300°F on the center rack.
Ingredients
- 100 g large egg white
- 140 g almond flour
- 130 g confectioners' sugar
- 90 g granulated sugar
- 0.25 tsp cream of tartar
- drops white vinegar (optional)
- vanilla (optional)
- drops food coloring (optional)
Equipment
scalefood processorsifterstand mixerspatulapiping bag1A round piping tipbaking sheet with wallsparchment paperskewer
Tips
- If you don't have a food processor, use a blender and then sift the mixture.
- Cream of tartar can be substituted with a couple drops of white vinegar.
- Use a heavy-weight baking sheet with walls for even heat distribution.
- Parchment paper is preferred over silicone mats for this recipe.
- After baking, fill with your choice of ganache or buttercream and refrigerate for a few days to improve texture.
