French macarons

🥣 Instructions

1.1. Almond paste

2.1. Sift almond flour and powdered sugar twice to remove lumps.

3.2. Add 80 g of egg whites and mix until it forms a thick paste. → This is your almond base.

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5.2. Italian meringue

6.1. In a small saucepan, combine water (70 ml) and granulated sugar (200 g). Heat until it reaches 118°C (244°F).

7.2. While heating, start whipping the remaining 80 g of egg whites until soft peaks form.

8.3. Once the syrup reaches 118°C, slowly pour it into the egg whites while mixing on high speed.

9.4. Continue whipping until the meringue is glossy, firm, and slightly cooled (about 7–10 minutes).

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11.3. Macaronage (mixing the two parts)

12.1. Add the meringue to the almond paste in 2–3 parts.

13.2. Gently fold with a silicone spatula until smooth and flowing — the batter should fall off the spatula in a thick ribbon.

14.3. Add food coloring if desired.

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16.4. Piping and drying

17.1. Transfer the batter into a piping bag with a 1 cm round tip.

18.2. Pipe circles (3–4 cm wide) on parchment paper or a silicone mat.

19.3. Tap the tray gently to release air bubbles.

20.4. Let the shells rest for 30–60 minutes until the tops are dry to the touch.

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22.5. Baking

23.Oven temperature: 150°C (300°F)

24.Mode: Top and bottom heat, no fan.

25.Time: 12–14 minutes.

26.Allow to cool completely before removing from the mat.

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28.6. Filling (white chocolate ganache)

29.1. Bring the cream to a boil, then pour it over the chocolate.

30.2. Wait 1–2 minutes, then stir until smooth.

31.3. Add butter and mix again until silky.

32.4. Let it cool, then whip lightly for a creamy texture.

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34.7. Assembling

35.Match shells by size.

36.Pipe the filling onto one shell and sandwich it with another.

37.Refrigerate for at least 12 hours before serving — this “matures” the macarons and makes them perfectly chewy inside.

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39.8. Storage

40.In the fridge: up to 5 days

41.In the freezer: up to 2 months

42.Steps look difficult, but they are simple and fun to make!🍬