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My review
Macaron (French Macaroon)
100
Elle
"This is the quintessential macaron (NOT macaroon) recipe. I am a baker's apprentice, and after much trial and error, we (the baker and I) finally perfected the technique. We decided to share with you all. Pipe your choice of filling on a cookie and sandwich another cookie on top. These are like cloud cookie sandwiches and are delicious if done correctly. If you want to do it the super-easy way, just fill with your favorite flavor of frosting. Enjoy!"
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Ingredients
2 h 10 m servings 189Original recipe yields 8 servings (16 macarons)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Line a baking sheet with a silicone baking mat.
- Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
- Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
- When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
- Preheat oven to 285 degrees F (140 degrees C).
- Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.
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Footnotes
- Cook's Notes:
- To measure by weight, use these amounts: 100 grams egg whites 50 grams white sugar 200 grams confectioners' sugar 110 grams ground almonds
- If you do not have a sifter, you can use a blender or food processor to thoroughly mix the almonds and confectioners' sugar. Just blend or pulse for thirty seconds. Remember that because the consistency of the mix is like cake batter, you're going to have to be quick about piping it onto the silicone mat. Hold the pastry bag sideways between piping so it doesn't spill.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 277346 Ratings
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Most helpful positive review
8/22/2012
I am the original submitter of this recipe, so here are some tips to follow, since All Recipes changes the recipe a bit when they approve it. 1.) You have to measure the ingredients by weight...
Most helpful critical review
12/21/2012
I've made this twice and both times the macarons haven't baked. they come out of the oven soft and with an air pocket inside the shell. likely I've somehow over-mixed them but a the same time I'...
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8/22/2012
I am the original submitter of this recipe, so here are some tips to follow, since All Recipes changes the recipe a bit when they approve it. 1.) You have to measure the ingredients by weight...
9/25/2012
I used gel food coloring to color the macarons and only needed a little bit. I added that at the very end of the folding (macaronage) process. I wanted two different colors, so I separated some ...
10/20/2013
This is a perfect recipe for Macarons; I have made them several times and each time i get perfect round mounds with no cracks and cute little "feet". I have, however, made a slight adjustment on...
7/22/2012
Thank you for this recipe! Have never tried a macaron but have recently been obsessed with trying them. Of course, there's nowhere to buy them within a hundred miles and I hate risking buying fo...
1/2/2013
The ingredients overall worked, but baking them was a complete flop the first time around. They came out perfectly the second time. What I did differently the second time. Piping: I used a ...
1/29/2013
These came out great! This was my first attempt at macarons and I was afraid because I always hear how hard they are to make. I can't believe I was able to do it on my first try! I weighed th...
4/28/2013
I went to french pastry school and have a recipe we used in school for macarons all the time but when I started trying to make them at home it was a total disaster so I've been looking for a goo...
10/3/2012
This is my third macaron recipe, and FINALLY, I got lift and feet and no cracks, but ONLY after I bought a scale and weighed everything. Volume measurements didn't work for me at all.
12/21/2012
I've made this twice and both times the macarons haven't baked. they come out of the oven soft and with an air pocket inside the shell. likely I've somehow over-mixed them but a the same time I'...