Macarons

Name: Macarons
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 24 servings
Cuisine: French
Ingredients: 150g almond flour, finely sifted; 150g powdered sugar; 110g egg whites (about 3 large eggs), aged overnight; 150g granulated sugar; 3 tablespoons water; Food coloring of choice; 200g dark chocolate, chopped; 120ml heavy cream; 1 pinch of salt

⏱ Prep Time 90 minutes

📈 Difficulty Hard

👥 Servings

Delicate French sandwich cookies made from almond flour meringue with a smooth ganache or buttercream filling. These iconic Parisian confections come in a rainbow of flavors and colors.

Nutrition & Info

Protein 19.1g

Carbs 23.0g

Fat 22.3g

Protein Carbs Fat

Dietary

vegetarian

Ingredients

150g almond flour, finely sifted
150g powdered sugar
110g egg whites (about 3 large eggs), aged overnight
150g granulated sugar
3 tablespoons water
Food coloring of choice
200g dark chocolate, chopped
120ml heavy cream
1 pinch of salt

Instructions

1
Sift almond flour and powdered sugar together twice through a fine mesh sieve, discarding any large pieces, to ensure the smoothest possible macaron shells.
2
Whip the aged egg whites with a pinch of salt to soft peaks, then slowly add a hot sugar syrup made from granulated sugar and water cooked to 118 degrees Celsius.
3
Fold the sifted dry ingredients into the meringue using a technique called macaronage, pressing and folding until the batter flows like lava and forms a ribbon.
4
Pipe uniform circles onto parchment-lined baking sheets using a round tip, then firmly tap the sheets on the counter and let them rest for thirty minutes until a dry skin forms.
5
Bake at 150 degrees Celsius for fourteen minutes with the oven door slightly cracked, then let cool completely before sandwiching with chocolate ganache made from heated cream and chopped chocolate.

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Did You Know?

While macarons are synonymous with Paris today, they were actually brought to France from Italy by Catherine de Medici pastry chefs when she married King Henry II in 1533.