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.
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.
QUITE A KITCHEN’S FRENCH MACARON BATTER RECIPE
- 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
- Preheat the oven (or the confectionary setting) to 350 degrees on the confectionary setting
- 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.
- 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.
- 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.
- Scrape the batter into a pastry bag.
- Pipe the batter onto the Smart Baking Silicone Baking Mat, using the printed template underneath the mat as your guide.
- Tap the pan on a flat surface a few times to settle and flatten the macarons.
- Allow baking sheet to sit for about 20 minutes, pop any bubbles.
- Bake for 14-18 minutes, until risen and set. Rotate the pan once while baking.
- Allow to completely cool then remove from silicone baking sheet with a spatula.
- Spread on filling or jam to make macaron sandwiches, and decorate if desired.
Makes 15 macarons
Want more Macaron how-to? Read Quite A Kitchen’s 13 tips for the perfect French macaron!