Macarons
A recipe to help you overcome the fear of making macarons.
Prep
0
min
Cook
13
min
Serves
48
people
Level
advanced
📝 Ingredients
Serves 48🥛Dairy & Eggs(1)
- 6 claras
🫙Pantry Staples(3)
- 200γρ αλεύρι αμυγδάλου
- 200 g απλής ζάχαρης
- 200 γρ. ακατανοήτης ζάχαρης
👨🍳 Instructions
- 1
Start by making a French meringue with granulated sugar. Begin by whipping the egg whites until fluffy, then gradually add the sugar while beating until you achieve a very firm meringue (this takes at least 5 minutes).
- 2
Incorporate the powdered sugar and almond flour mixture until it increases with a spatula and the preparation falls in a V shape (do not skip this step).
- 3
Bake for about 13 minutes at 150 degrees Celsius (minimum in a gas oven).
- 4
If the oven overheats, place a spatula in the door and leave it slightly open.
💡 Pro Tips
- ✓Whip egg whites to exactly 8-10 on the meringue scale (peaks hold but bend slightly at tips) because over-whipped meringue creates a grainy texture and under-whipped won't hold the almond flour weight.technique8-10 meringue scale
- ✓Macaronage (folding technique) should take exactly 35-50 folds until batter flows like thick lava and forms a ribbon that disappears back into mixture within 10 seconds.technique35-50 folds, 10 seconds
- ✓Age egg whites uncovered in refrigerator for 24-48 hours to reduce moisture content from 88% to 82%, creating more stable foam structure.ingredient24-48 hours, 82% moisture
- ✓Rest piped macarons at room temperature for 30-60 minutes until surface forms a skin you can gently touch without batter sticking to prevent cracking during baking.timing30-60 minutes
- ✓Bake at exactly 300°F (150°C) for 13-15 minutes because lower temps prevent foot development and higher temps cause browning and hollow shells.timing300°F, 13-15 minutes
Share this recipe
Prep
0
min
Cook
13
min
Serves
48
people
Level
advanced
Share this recipe
Macarons
A recipe to help you overcome the fear of making macarons.
📝 Ingredients
Serves 48🥛Dairy & Eggs(1)
- 6 claras
🫙Pantry Staples(3)
- 200γρ αλεύρι αμυγδάλου
- 200 g απλής ζάχαρης
- 200 γρ. ακατανοήτης ζάχαρης
👨🍳 Instructions
- 1
Start by making a French meringue with granulated sugar. Begin by whipping the egg whites until fluffy, then gradually add the sugar while beating until you achieve a very firm meringue (this takes at least 5 minutes).
- 2
Incorporate the powdered sugar and almond flour mixture until it increases with a spatula and the preparation falls in a V shape (do not skip this step).
- 3
Bake for about 13 minutes at 150 degrees Celsius (minimum in a gas oven).
- 4
If the oven overheats, place a spatula in the door and leave it slightly open.
💡 Pro Tips
- ✓Whip egg whites to exactly 8-10 on the meringue scale (peaks hold but bend slightly at tips) because over-whipped meringue creates a grainy texture and under-whipped won't hold the almond flour weight.technique8-10 meringue scale
- ✓Macaronage (folding technique) should take exactly 35-50 folds until batter flows like thick lava and forms a ribbon that disappears back into mixture within 10 seconds.technique35-50 folds, 10 seconds
- ✓Age egg whites uncovered in refrigerator for 24-48 hours to reduce moisture content from 88% to 82%, creating more stable foam structure.ingredient24-48 hours, 82% moisture
- ✓Rest piped macarons at room temperature for 30-60 minutes until surface forms a skin you can gently touch without batter sticking to prevent cracking during baking.timing30-60 minutes
- ✓Bake at exactly 300°F (150°C) for 13-15 minutes because lower temps prevent foot development and higher temps cause browning and hollow shells.timing300°F, 13-15 minutes