French Macarons
Equipment
Ingredients
Macaron Shells
granulated sugar (room_temperature)
100 g
powdered sugar (sifted)
100 g
almond flour (finely_ground)
100 g
egg whites (room_temperature)
76 g
food coloring (powder_or_gel)
1 tsp
Filling
whipped ganache (whipped)
200 g
Instructions
Prepare Italian Meringue Base
Combine sugar and egg whites over a bain-marie until sugar dissolves completely.
Whip Meringue to Stiff Peaks
Let mixture cool for 1 minute, then whip on high speed until stiff peaks form.
Process Dry Ingredients
Pulse almond flour and powdered sugar together briefly to combine.
Incorporate Color and Dry Ingredients
Add food coloring to meringue, sift in dry ingredients, and whip briefly to correct consistency.
Pipe Macaron Shells
Pipe shells onto lined baking sheet, tap to release air bubbles, and rest until skin forms.
Bake Macaron Shells
Bake at 120°C convection for 15 minutes, rotating halfway through.
Fill and Assemble
Pair shells by size, pipe filling in center, and sandwich together.
Rest and Serve
Refrigerate assembled macarons for 2-4 hours to mature, then bring to room temperature before serving.
Original recipe
Storage
Store in airtight container. Bring to room temperature 30 minutes before serving for best texture
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