Food & Wine
French macarons
Have you ever wondered how the French create those colourful, delicious macarons? Here’s how.
Note: Be sure to weigh your ingredients accurately, as macarons are a finicky recipe to create.
Makes: 8
Ingredients:
- 100g of egg whites
- 50g of white sugar
- 200g of confectioners’ sugar
- 110g of almonds, very finely ground
- Gel food colouring
- Filling of your choice (buttercream, icing, chocolate, etc.)
Method:
- In a bowl of a standing mixer, whisk egg whites until foamy.
- Add white sugar and beat until mixture is fluffy and softly peaked.
- In a bowl, sift confectioners’ sugar and almonds together.
- Fold mixture into egg whites, being careful not to mix too much.
- Add a small amount of gel food colouring. Do not over-fold as this can disturb the mixture.
- Prepare a baking sheet by lining it with a silicone baking mat.
- Place some test batter into a plastic bag, cutting off the corner.
- On the baking sheet, make a disk of batter, about 4cm in diameter.
- The batter should flatten right away. If it doesn’t, fold your batter a few more times and try again.
- Once your batter is at the right consistency to form a flattened disk, spoon into the bag and create more disks, leaving space in between each.
- Let disks sit out until they form a shell on top, which should take about an hour.
- Preheat oven to 140°C and bake for about 10 minutes until cookies are set.
- Let cool and add filling, sandwiching between two macarons.
Related links: