Macarons
Recipe summary
A French meringue-based almond cookie sandwich with a filling, known for its delicate texture and signature feet.
Ingredients
- 200g icing sugar
- 190g ground almonds
- 144g egg whites (split into two batches of 72g)
- 60ml water
- 190g caster sugar
- Food colouring paste (optional)
Method
- 1
Process icing sugar and ground almonds in a food processor until very fine, like breadcrumbs.
- 2
Sift the ground almond and icing sugar mixture to remove any large crumbs.
- 3
Whisk egg whites until frothy.
- 4
Make a sugar syrup by boiling water and caster sugar to 118°C.
- 5
Pour hot sugar syrup into the whipped egg whites while whisking to create a stable Italian meringue.
- 6
Whisk until the meringue is glossy and reaches room temperature.
- 7
Fold a small amount of meringue into the almond mixture to loosen it.
- 8
Gently fold the remaining meringue into the almond mixture, scraping the sides and cutting through to maintain air.
- 9
Add food colouring paste if desired, and fold until the mixture ribbons off the spatula and holds a distinct shape.
- 10
Pipe the batter onto baking sheets using a piping bag fitted with a round nozzle.
- 11
Let the piped macarons rest until a skin forms on the surface.
- 12
Bake in a preheated oven at the appropriate temperature until feet develop and shells are set.
- 13
Allow to cool before filling with ganache or buttercream.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
Original video
Source video from CupcakeJemma. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=uWSOJMcvDec