French Macarons (Print Version)
# Ingredients:
→ Macaron Shells
01 -
120g egg whites, at room temperature (around 4 eggs)
02 -
180g powdered sugar, sifted
03 -
60g fine sugar
04 -
150g almond flour, finely ground and sifted
05 -
1/4 teaspoon of salt
06 -
1 teaspoon vanilla extract (pure)
07 -
4 drops of liquid food coloring (gel-based)
→ Filling
08 -
Vanilla-flavored buttercream or any filling you like
# Instructions:
01 -
Set up a piping bag with a round nozzle, and line pans with parchment paper. Mix the almond flour and powdered sugar by sifting them together.
02 -
Whip salt and egg whites until foamy. Slowly add sugar and beat until stiff peaks form. Stir in the vanilla and food coloring.
03 -
Gently fold the dry mixture into the meringue in three parts. Stir until the batter has a lava-like consistency and forms a smooth '8' when poured.
04 -
Onto the lined baking trays, pipe 1-inch circles. Tap trays on the counter to pop air bubbles. Allow 30-60 minutes for a dry surface to form on the shells.
05 -
At 315°F, bake for 12 to 15 minutes until firm. Let them cool before filling pairs of shells with buttercream.
# Notes:
01 -
Weigh almond flour to 150g only after it has been sifted
02 -
Stick to gel-based or powdered food coloring—you can't use liquid
03 -
The shells must dry and form a skin before putting them in the oven
04 -
Without added color, the shells will naturally come out pale yellow