Classic French Macarons

Perfecting the Art of Classic French Macarons

French macarons are a delicate delight that embody the essence of fine pastry. Today, I’m excited to share a detailed recipe that demystifies the process of making these elegant, colorful treats. From the crisp outer shell to the creamy buttercream filling, every bite of these macarons is a testament to the beauty of French baking.

Ingredients

For the Macaron Shells:

• 100 g super-fine almond flour
• 65 g powdered sugar
• 70 g egg whites, at room temperature
• 75 g fine granulated sugar
• ¼ teaspoon cream of tartar (optional)
• ¼ teaspoon coarse kosher salt
• Gel food coloring (optional)

For the Buttercream Filling:

• 2 large egg yolks
• ¼ cup (50 g) granulated sugar
• 3 ½ tablespoons milk
• ½ cup (115 g) unsalted butter, softened
• 1 teaspoon pure vanilla extract

Directions

To Make Macaron Shells:

1. Preheat and Prepare: Begin by preheating your oven to 300°F (150°C). Line two baking sheets with parchment paper.
2. Sift: Sift the almond flour and powdered sugar together twice to ensure a fine texture and set aside.
3. Whip: In a clean bowl, whisk the egg whites, granulated sugar, cream of tartar, and salt until soft peaks form. Add gel food coloring at this stage if you desire a dash of color.
4. Fold: Continue beating until stiff peaks form. Gently fold the sifted almond flour mixture into the meringue, ensuring it’s fully incorporated. The batter should be able to form a figure eight without breaking when lifted with a spoon.
5. Pipe: Transfer the batter to a pastry bag fitted with a round tip. Pipe 1.5-inch rounds onto the prepared sheets.
6. Set: Tap the baking sheets to remove air bubbles and let the macarons rest for about 15 minutes before baking.
7. Bake: Bake each sheet separately for 15-18 minutes. The macarons are done when they are firm on the base and do not wobble.
8. Cool: Allow the macarons to cool completely on the baking sheets before handling.

To Make Buttercream Filling:

1. Mix and Cook: Whisk egg yolks and sugar until pale. Stir in the milk and cook over low heat until the mixture thickens like pudding.
2. Combine: Let the mixture cool to room temperature, then blend in the softened butter and vanilla extract until the texture is smooth.
3. Fill: Transfer the buttercream to a pastry bag fitted with a round tip.

To Assemble Macarons:

1. Pair: Match macaron shells by size.
2. Pipe: Pipe a dollop of buttercream on one shell of each pair.
3. Sandwich: Gently press the second shell on top to form a sandwich.
4. Chill: Refrigerate the assembled macarons in an airtight container to mature for at least 24 hours before serving.

Nutritional Information

• Calories: 220 kcal per serving
• Servings: 20 macarons

Preparation Overview

• Prep Time: 30 minutes
• Cooking Time: 18 minutes
• Total Time: 48 minutes + chilling

French macarons are as much a science as they are an art. Precision in measurement and technique is crucial to achieving the perfect texture and flavor. By following this detailed guide, you’ll be well on your way to creating a batch of macarons that could rival those of a Parisian patisserie. Enjoy the process and the delicious results!

Classic French Macarons

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• Author: Dulcia
• Total Time: 48 minutes
• Yield: 20 1x

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Description

Classic French Macarons are more than just a dessert; they are a celebration of finesse and flavor, encapsulating the art of French patisserie in every bite. The perfect macaron is known for its smooth, crisp shell and rich, creamy filling, offering a delightful contrast that pleases both the eye and palate. Each color and flavor tells a different story, making macarons not only a treat but an experience.

Whether served at a sophisticated soirée or as a special treat to brighten your day, these macarons bring a touch of Parisian elegance to any occasion. Their vibrant colors, delicate textures, and deep flavors are a testament to the culinary craft and are perfect for sharing with loved ones or gifting to someone special. Engage in the delightful art of macaron making and let each bite transport you to the streets of Paris.

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Ingredients

Scale 1x2x3x

For Macaron Shells:
100 g super-fine almond flour
65 g powdered sugar
70 g egg whites, at room temperature
75 g fine granulated sugar
¼ teaspoon cream of tartar (optional)
¼ teaspoon coarse kosher salt
Gel food coloring (if desired)
For Buttercream Filling:
2 large egg yolks
¼ cup (50 g) granulated sugar
3 ½ tablespoons milk
½ cup (115 g) unsalted butter, softened
1 teaspoon pure vanilla extract

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Instructions

To Make Macaron Shells:

Preheat the oven to 300°F (150°C). Line 2 baking sheets with parchment paper.
Sift together almond flour and powdered sugar twice and set aside.
In a clean mixing bowl, whisk egg whites, granulated sugar, cream of tartar, and salt until soft peaks form.
Add gel food coloring at the soft peak stage if desired, and continue beating until stiff peaks form.
Fold the sifted almond flour mixture into the meringue until fully incorporated and the batter can form a figure eight when lifted.
Transfer the batter to a pastry bag fitted with a round tip and pipe 1.5-inch rounds on the prepared sheets.
Tap the baking sheets to remove air bubbles and let rest for 15 minutes before baking.
Bake each sheet separately for 15-18 minutes until macarons are firm on the base and do not wobble.
Let the macarons cool completely before removing from the baking surface.
To Make Buttercream Filling:

Whisk egg yolks and sugar until pale, then stir in milk and cook over low heat until thick like pudding.
Let cool to room temperature, then incorporate softened butter and vanilla extract until smooth.
Transfer to a pastry bag with a round tip.
To Assemble Macarons:

Pair macaron shells by size.
Pipe a dollop of filling onto one shell of each pair, then gently press the second shell on top.
Refrigerate in an airtight container to mature for at least 24 hours before serving.

• Prep Time: 30 minutes
• Cook Time: 18 minutes

Nutrition

• Calories: 220 kcal