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...A great French classic from
!
My personal recipe as well as some tips and debunked myths regarding my favorite treats!
My favorite part about these guys by far is that they are 100% Gluten free, so less people have to miss out on them!!
To make this recipe, you will need:
3/4 Cup Fine Almond Flour*
1 Cup Confectioner's Sugar
2 Egg Whites
1/4 Cup Granulated Sugar**
Gel or Liquid Food Dyes***
To begin, print off a macaron template from Google or just trace circles the size you'd like your cookies to be onto parchment paper fitted to your cookie sheets! I generally turn these upside down so I don't get graphite in food xD
Sift the almond flour and powdered sugar into a small bowl and set aside.
Place egg whites into a standing mixer bowl or use handheld mixer fitted with a whisk, and whip eggs on medium/high speed until frothy on the top. Reduce mixer speed to slow and add granulated sugar a teaspoon at a time, incorporating each scoop before adding another.
Once sugar is mixed in, turn speed to high and whip for at least four minutes, until peaks are clearly forming. Stop mixer and add a bit of coloring gel/a few drops of dye, then continue whipping on high and adding in color as you see fit (I generally add a little extra color as the flour always washes them out a bit) until very stiff, almost metallic glossy peaks form.
Remove and scrape down the mixer whisk with a rubber spatula. Add the sifted almond flour/confectioner's sugar to the whites and fold it in, scraping down the sides of the bowl and lifting the mixture from the bottom. Continue folding gently until the batter has a thick, flowing consistency, and bits of it dropped from your spatula take 10-15 seconds to begin merging back into the rest of the batter.****
Spoon batter into a piping bag (I always cheat and use large sandwich baggies cut off in one corner because let's face it who has time to hunt down a piping bag once the mood for these babies strikes) fitted with a half inch circular tip. Pipe them out in a circular motion, generously filling your template circles. Once they're piped out, sharply rap the cookie sheets on the counter, turning them every five or six taps until you've gotten all sides! This prevents them from cracking while baking!
Then, we wait, letting the cookies rest on the counter for 20-30 minutes while the tops dry a bit. This gives the cookies those beautiful ruffly insides, called "feet!" For really humid places I'd suggest letting them dry in front of a fan. Once you can softly touch a fingertip to the tops without marring the surface, they're all ready to go in the oven!
All ovens vary, but I bake mine at 325 degrees Fahrenheit for 13-16 minutes, tapping the tops lightly to check for doneness. You don't want to take them out too soon as they will collapse and stick TERRIBLY to the parchment, so when in doubt I let them colour up a tiny bit at the edges before chancing it!
Once baked, let them cool completely on the cookie sheets, then gently peel the paper from the bottoms and set them on a rack. Pair them up into the most identical sets and get your filling ready!
You can really use anything, though as these cookies are super sweet I love to add salt, coffee, and bittersweet chocolate to them! The possibilities are endless, but the Internet has tons of other fillings if chocolate isn't your thing!
Simple Ganache:
A bit of cream or milk
Chocolate chips of your tastes (I personally love bittersweet)
A dash of coffee, sea salt, and/or vanilla if you're feeling them
Heat up the milk or cream to steaming, then pour some onto your chocolate. Stir until the chocolate melts and you have the consistency you like, adding in liquid as need be. Add in your flavorings and scoop or pipe some onto a half of each of your cookie twins! Gently press the the cookies together, a light touch is important or the shells will break!
And there's my very long-winded if not slightly simplified french macaron recipe!
*You can make your own almond flour, just grind skinned toasted almonds in a coffee grinder until they're a fine flour c:
**Some recipes say Superfine, but I say you're just fine with Granulated, it honestly makes so little difference xD
***Lots of recipes will try to scare people away from using liquids, however if you're not excessive and whip the whites enough, I've found liquid works just swell!
****This is VERY important, as batter that is too thick will make lumpy, nonglossy cookies, and over mixed batter will yield sad little puddles with no feet :c
Enjoy sweeties, let me know if you need any help! ^^
******************************...A great French classic from
!Open For Critique / Constructive Criticism******************************My personal recipe as well as some tips and debunked myths regarding my favorite treats!
My favorite part about these guys by far is that they are 100% Gluten free, so less people have to miss out on them!!
To make this recipe, you will need:
3/4 Cup Fine Almond Flour*
1 Cup Confectioner's Sugar
2 Egg Whites
1/4 Cup Granulated Sugar**
Gel or Liquid Food Dyes***
To begin, print off a macaron template from Google or just trace circles the size you'd like your cookies to be onto parchment paper fitted to your cookie sheets! I generally turn these upside down so I don't get graphite in food xD
Sift the almond flour and powdered sugar into a small bowl and set aside.
Place egg whites into a standing mixer bowl or use handheld mixer fitted with a whisk, and whip eggs on medium/high speed until frothy on the top. Reduce mixer speed to slow and add granulated sugar a teaspoon at a time, incorporating each scoop before adding another.
Once sugar is mixed in, turn speed to high and whip for at least four minutes, until peaks are clearly forming. Stop mixer and add a bit of coloring gel/a few drops of dye, then continue whipping on high and adding in color as you see fit (I generally add a little extra color as the flour always washes them out a bit) until very stiff, almost metallic glossy peaks form.
Remove and scrape down the mixer whisk with a rubber spatula. Add the sifted almond flour/confectioner's sugar to the whites and fold it in, scraping down the sides of the bowl and lifting the mixture from the bottom. Continue folding gently until the batter has a thick, flowing consistency, and bits of it dropped from your spatula take 10-15 seconds to begin merging back into the rest of the batter.****
Spoon batter into a piping bag (I always cheat and use large sandwich baggies cut off in one corner because let's face it who has time to hunt down a piping bag once the mood for these babies strikes) fitted with a half inch circular tip. Pipe them out in a circular motion, generously filling your template circles. Once they're piped out, sharply rap the cookie sheets on the counter, turning them every five or six taps until you've gotten all sides! This prevents them from cracking while baking!
Then, we wait, letting the cookies rest on the counter for 20-30 minutes while the tops dry a bit. This gives the cookies those beautiful ruffly insides, called "feet!" For really humid places I'd suggest letting them dry in front of a fan. Once you can softly touch a fingertip to the tops without marring the surface, they're all ready to go in the oven!
All ovens vary, but I bake mine at 325 degrees Fahrenheit for 13-16 minutes, tapping the tops lightly to check for doneness. You don't want to take them out too soon as they will collapse and stick TERRIBLY to the parchment, so when in doubt I let them colour up a tiny bit at the edges before chancing it!
Once baked, let them cool completely on the cookie sheets, then gently peel the paper from the bottoms and set them on a rack. Pair them up into the most identical sets and get your filling ready!
You can really use anything, though as these cookies are super sweet I love to add salt, coffee, and bittersweet chocolate to them! The possibilities are endless, but the Internet has tons of other fillings if chocolate isn't your thing!
Simple Ganache:
A bit of cream or milk
Chocolate chips of your tastes (I personally love bittersweet)
A dash of coffee, sea salt, and/or vanilla if you're feeling them
Heat up the milk or cream to steaming, then pour some onto your chocolate. Stir until the chocolate melts and you have the consistency you like, adding in liquid as need be. Add in your flavorings and scoop or pipe some onto a half of each of your cookie twins! Gently press the the cookies together, a light touch is important or the shells will break!
And there's my very long-winded if not slightly simplified french macaron recipe!
*You can make your own almond flour, just grind skinned toasted almonds in a coffee grinder until they're a fine flour c:
**Some recipes say Superfine, but I say you're just fine with Granulated, it honestly makes so little difference xD
***Lots of recipes will try to scare people away from using liquids, however if you're not excessive and whip the whites enough, I've found liquid works just swell!
****This is VERY important, as batter that is too thick will make lumpy, nonglossy cookies, and over mixed batter will yield sad little puddles with no feet :c
Enjoy sweeties, let me know if you need any help! ^^
Category Photography / Tutorials
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File Size 658.6 kB
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