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Macaron recipe

Perfect Homemade Macarons
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These delicate and colorful macarons are a delightful French confection. With a crisp shell and chewy center, they’re filled with a creamy ganache for the perfect sweet treat.

Ingredients

Scale
  • 1 cup (100g) almond flour, finely ground
  • 1 cup (100g) powdered sugar
  • 2 large egg whites, aged at room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • Food coloring (gel or powder)
  • For the Ganache Filling:
  • 4 oz (115g) bittersweet chocolate, finely chopped
  • 1/4 cup (60ml) heavy cream

Instructions

  1. Sift together almond flour and powdered sugar. Discard any large almond pieces.
  2. In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
  3. Gradually add granulated sugar, beating until stiff, glossy peaks form.
  4. Add food coloring and mix until evenly distributed.
  5. Gently fold the dry ingredients into the meringue in two additions, using a spatula. Macaronage until the batter flows like lava.
  6. Transfer the batter to a piping bag fitted with a round tip.
  7. Pipe 1 1/2-inch circles onto parchment-lined baking sheets.
  8. Tap the baking sheets firmly on the counter several times to release any air bubbles.
  9. Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms.
  10. Preheat oven to 300°F (150°C).
  11. Bake for 13-15 minutes, or until the feet are well formed and the shells are set.
  12. Let the macarons cool completely on the baking sheets before removing.
  13. For the ganache, heat heavy cream in a saucepan until simmering.
  14. Pour hot cream over chopped chocolate and let sit for 1 minute.
  15. Stir until smooth and glossy.
  16. Let the ganache cool slightly until thickened.
  17. Pipe or spread the ganache onto the flat side of one macaron shell and top with another shell.
  18. Refrigerate the assembled macarons for at least 24 hours before serving.

Notes

For best results, age your egg whites by separating them a few days in advance and storing them in an airtight container in the refrigerator. This helps to dry them out slightly, resulting in a more stable meringue. You can also add a pinch of salt to the egg whites when whipping to further stabilize them. Experiment with different food colorings and ganache flavors to create your own unique macarons!

Find it online: https://grilldrip.com/macaron-recipe/