French Macaron Tutorial

Описание: Follow my recipe and tutorial to make delicious macarons!

I’ll teach you the tips and tricks I’ve learned through a lot of trial and error.

Recipe:
Equal parts room temperature egg whites and granulated sugar
I use 3-4 egg whites (120-140g) to make 2 dozen macarons
Egg white weight multiplied by 1.2 = almond flour and powdered sugar weights

Wipe down your mixing bowl, whisk, silicone mat, spatula, and piping tip with white vinegar.

This removes any oils or residue that can ruin your merengue.

Weigh ingredients with a kitchen scale. Separate your eggs and let egg whites sit at room temperature for 15 minutes.

Weigh the granulated sugar. Add egg white powder (optional) and combine.

Sift the almond flour and powdered sugar and combine with a whisk.

Whisk egg whites on low speed until frothy bubbles form.

Add in half of the sugar and egg white powder mixture and mix on low speed for a few minutes.

Add in the rest of the sugar and turn the mixer up to speed 4 for 10 minutes.

Increase the speed to 6 for 3 minutes.

Remove the whisk and swirl it around the bowl to check for stiff peaks.

Add gel color and mix to combine (do not over mix).

Pour in half of the almond flour and powdered sugar mixture.

Gently combine until the dry ingredients are incorporated into the merengue.

Add the rest of the dry ingredients and continue to incorporate.

Use your spatula to press the batter against the side of the bowl.

Continue this process until the batter flows off the spatula like a ribbon.

Pour the batter into a piping bag fitted with a #12 piping tip.

Pipe the batter onto a baking tray lined with a silicone mat or parchment paper.

If your tray has sides, flip it upside down to allow for better airflow.

Tap the bottom of the tray to pop air bubbles.

Use a toothpick to pop any bubbles on the surface.

Leave the tray to rest at room temperature for 15 minutes.

Bake at 300F for 18-20 minutes.

Cool completely before removing them from the mat.

Pipe your filling. I like to use a Wilton 1A or 4B tip.

Sandwich your macarons and put in the fridge to mature for 24-48 hours.
Enjoy!!

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