Foolproof French Macaron Recipe | DIY Macarons

Foolproof French Macaron Recipe | DIY Macarons

 

The perfect French Macaron is an art and a science.  While many, many things can go wrong, once you learn how to make the perfect macaron, it is easy to make these delightful cookies at home using this Quite A Kitchen Foolproof French Macaron Recipe.

troubleshooting MACARONS

The two primary areas macarons can go wrong are the process of folding the dry mixture into the egg whites and having the right temperature for your oven. The oven temperature can be controlled by using a silicone baking sheet in a reliable oven.

Other macaron mistakes include uneven cookie piping. To avoid this, always make 1.5 inch circles of batter. It helps to print a template and slide it underneath your piping mat as a guide.

Another macaron mistake is uneven piping. If your cookies are uneven, it may be how you are holding your piping bag. When piping macarons, hold the bag with your dominant hand on the bottom and your non-dominant hand on top.

When piping macarons, hold the bag with your dominant hand on the bottom and non dominant on top
TIP:  When piping macarons, hold the bag with your dominant hand on the bottom and nondominant on top

 

Want more Macaron how-to? Read Quite A Kitchen’s 13 tips for the perfect French macaron!

 

QUITE A KITCHEN’S FRENCH MACARON BATTER RECIPE

5 from 2 reviews

QUITE A KITCHEN FOOLPROOF FRENCH MACARON RECIPE

May 13, 2017
: 15 cookies
: Simple for Macarons

A foolproof recipe for even a macaron newbie.

By:

Ingredients
  • 100g (1 cup) powdered sugar
  • 1/2 cup of almond meal (or finely ground almonds)
  • 2 large egg whites, at room temperature
  • 65g (5 tablespoons) granulated sugar
Directions
  • Step 1 Preheat the oven (or the confectionary setting) to 350 degrees on the confectionary setting
  • Step 2 Using a blender or food processor to grind together the powdered sugar with the almond powder until there are no lumps. Shift mixture through a mesh sieve.
  • Step 3 Beat the egg whites until they rise and hold shape. While whipping, beat in the granulated sugar until very stiff (about 2 minutes in an electric mixer). Add gel food coloring if desired at this stage.
  • Step 4 Fold in the dry ingredients in two batches into the beaten egg whites with a rubber spatula until there are no visible streaks of egg white. Do not overbeat.
  • Step 5 Scrape the batter into a pastry bag.
  • Step 6 Pipe the batter onto the Silicone Baking Mat, using the printed template underneath the mat as your guide.
  • Step 7 Tap the pan on a flat surface a few times to settle and flatten the macarons.
  • Step 8 Allow baking sheet to sit for about 20 minutes, pop any bubbles.
  • Step 9 Bake for 14-18 minutes, until risen and set. Rotate the pan once while baking.
  • Step 10 Allow to completely cool then remove from silicone baking sheet with a spatula.
  • Step 11 Spread on filling or jam to make macaron sandwiches, and decorate if desired.

ENJOY!

This recipe makes 15 macarons.
This recipe makes 15 macarons.

 

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