If you haven’t had French Macarons, you need to know they are amazing and you should plan to make and eat them ASAP. I lived in France for quite a while and the macaron is one of my favorite things to eat whether I’m in France or not. This recipe is to create “macaron nature” which means “plain macaron” aka without added flavor. This is great to pair with a variety of flavored fillings. You could also add liquid flavoring that you’d like in order to change the flavor of the shells or gel food coloring to change the color. I will warn you that these can be quite tricky to make because they’re very temperamental. I totally recommend that you give it a shot, but if they don’t turn out the first time don’t give up on them because they’re SO worth it!! BONUS–You can easily freeze the shells and preserve them for a later time.
- 150 grams almond flour (finely ground)
- 210 grams baker’s sugar ((super fine sugar, not to be confused with granulated or powdered sugar))
- 210 grams confectioners sugar (powdered sugar)
- 90 grams egg whites
- Macaron filling
- Pulse the powdered sugar and almond flour in a food processor/blender.
- Sift the almond flour and the powdered sugar together in a bowl.
- Using your whisk attachment whip the egg whites into stiff peaks in your Kitchen Aid Stand Mixer (or use your handheld electric beaters). Gradually add the sugar and whip to stiff peaks again.
- Fold 1/3 of the whipped egg whites into the powdered sugar/almond flour mixture. Repeat with another 1/3. Repeat with the final 1/3. The mixture will be lumpy at first, but as you continue folding the mixture will get smooth. You’ll know the mixture is ready when it forms a thick ribbon that slowly blends back into itself when drizzled from your spatula. This is called the macronage.
- Fill the piping bag 1/2 way full with the macronage.
- Pipe small, 1 inch, uniform circles onto parchment paper covered cookie sheet or your silicone baking mat baking mat.
Tap the cookie sheet on a hard, flat surface 3 times to help remove air bubbles from your macaron shells. Allow macarons to sit at room temperature for 40 minutes so they form a skin. You should be able to touch the shell and feel a dry surface.
Bake at 300F for 15-20 minutes. You’ll know they’re done when if the shells don’t wobble when you move them. Allow to cool for about 10 minutes on the pan then transfer to a rack to cool completely.
- Pipe your filling onto the back of half the shells. Form a sandwich and enjoy!