Ever been on a holiday to France and admired the beautiful, glossy colours of macarons and wondered how they get them so perfect? Well, all you need is a little patience, flair, and my French macaron recipe to make your own delicate, meringue-based almond treats!
[responsive-image id=’2543′ align=’center’ caption=’Busy making perfect pink macarons!’]
Ingredients (to create around 20 macarons)
For the macarons
- 75g liquefied egg whites (separate your egg whites and keep in the fridge for 3 days, or buy from the supermarket, e.g. Two Chicks Egg Whites)
- 50g granulated sugar
- 135g icing sugar
- 90g ground almonds
For the strawberry buttercream filling
- 50g softened butter
- 20g icing sugar
- 30g ground almonds
- 30g strawberry jam
- Baking tools you’ll need
- Electric whisk
- Baking paper
- Hairdryer/ heater (you’ll see why later!)
- Piping bag and 8mm nozzle (I find disposable ones are easier to use)
- Powdered colouring – available in a range of colours from most baking shops, or try Amazon and ebay. Through trial and error I have found pink and blue easiest to use, whilst purple looked a little grey and red absorbed too much food dye.
French Macaron recipe
- Preparing the egg whites
- If you have time, separate the egg whites 3 days before you plan to make your macarons. Place into a bowl, cover with pierced cling film and put into the fridge.
- If you have less than 3 days, buy pre-separated egg whites from the supermarket (e.g. Two Chicks Egg Whites)
1. Take the egg whites out of the fridge 2-3 hours before you start baking (ignore this step if you’re using shop-bought egg whites).
2. Whisk the egg whites for a few seconds, then gradually add the granulated sugar until the mixture forms firm, glossy peaks.
3. Add the powdered colouring to the egg whites and carry on beating for another 30 seconds.
4. Add the ground almonds and icing sugar into the whisked egg whites, then start the most important step of the recipe: macaronage.
5. Macaronage is the technique used to produce the macaron’s smooth exterior. It involves folding the dry ingredients into the eggs until mixed completely. This mixture then needs to be pressed against the the side of the bowl, then back into the middle and so forth until the mixture has a pearly colour and silky consistency.
6. Place your macaron template onto a tray and cover with a sheet of baking paper. Attach the nozzle to the end of the piping bag and transfer the mixture into it.
7. Pipe out single macarons onto the baking paper – each one should be 3.5 cm in diameter.
8. Leave the macarons to set and form a skin. This can take between 30 minutes and a few hours, depending on the level of humidity in the room (I’ve used either a heater or hair dryer on low power to speed up the process).
9. Once set, remove the template from under the baking paper and bake the macarons at 160 C for 10 minutes (I would strongly suggest baking just one of your macarons first to test the temperature and make sure the entire batch doesn’t burn!).
10. Whilst the macarons are baking, mix together the strawberry buttercream filling and leave to stand.
11. Once baking is complete, remove the macarons and baking paper from the tray and place onto a cool surface.
12. Allow the macarons to cool on the baking paper before carefully removing and pairing up according to their size.
13. Add the strawberry buttercream filling to a piping bag and pipe into one macaron shell per pair, placing the second on top.
14. For the best taste and consistency, leave the macarons to rest in the fridge for 24 hours (if you can resist, that is!).
[responsive-image id=’2546′ align=’center’ caption=’Voilà! Perfect French macarons’]