Gianna made expert macarons on her first try. She followed the tutorial developed by Sam from Sugar Spun Run, and it made it easy to make beautiful macarons.
Here is the link to Sam’s tutorial. It is an excellent resource!
https://sugarspunrun.com/french-macaron-recipe/
Ingredients
- ▢ 150 grams super-fine almond flour (1 ⅓ cup) see note
- ▢ 150 grams powdered sugar 1 ¼ cups
- ▢ 110 grams egg whites room temperature (about 3 egg whites/110ml/just under ½ cup) see note
- ▢ ⅛ teaspoon table salt
- ▢ pinch cream of tartar optional (I typically use ⅛ teaspoon)
- ▢ 95 grams granulated sugar scant ½ cup
- ▢ 1 teaspoon vanilla extract
- ▢ GEL Food coloring optional (we use AmeriColor)
- ▢ Frosting, recipe below
Instructions
- Before you begin: If you are a beginner, read through the post and watch the video first. Ensure that all of your equipment (bowls, spatulas, beaters, etc.) are completely clean, dry, and grease free. Rubber, silicone, and plastic are not ideal for whipping meringue, so I recommend avoiding these materials and using glass or metal bowls when whipping the egg whites.
- Line 3 standard-sized cookie sheets with parchment paper and set aside.
- Sift almond flour and powdered sugar into a medium-sized mixing bowl150 grams super-fine almond flour, 150 grams powdered sugar
- Pour egg whites into a separate large, clean, dry mixing bowl. Use an electric mixer to beat on medium speed until foamy (about 30 seconds).110 grams egg whites
- Add salt and cream of tartar and stir on medium-speed for 30 seconds (it’s OK if the cream of tartar isn’t totally broken up)pinch cream of tartar, ⅛ teaspoon table salt
- With mixer on medium-speed, add about 1 Tablespoon of granulated sugar and beat for about 30 seconds, then add the next Tablespoon. Repeat until all sugar has been added.95 grams granulated sugar
- Once all sugar has been added, add vanilla extract and food coloring (if using) 1 teaspoon vanilla extract, Food coloring
- Continue to beat on medium to medium-high speed until mixture reaches thick, fluffy, stiff peaks. Meringue should be thick enough that the electric beaters leave tracks in their wake. When you lift the beaters straight out of the meringue, the peaks that form should not be soft or fold over on themselves, they should hold their shape firmly and stay straight without bending.
- Add about a third of the almond flour/powdered sugar mixture to the meringue and use a spatula to fold until combined. Repeat with the next third of the mixture, and then the last.
- Continue to fold the batter, moving your spatula in sweeping motions, scraping down the sides and bottom of the bowl and cutting through the middle of the batter and turning your bowl as you go. Use your spatula smoosh the mixture against the side of the bowl periodically to help deflate it. Continue to fold until the batter flows smoothly and falls from the spatula in a smooth ribbon. You should be able to make a figure-8 with the batter and it should hold its shape for about 10-15 seconds before the edges relax back into the batter.
- Pour the batter into a large pastry bag fitted with a round tip (I like the Ateco 804).
- Pipe batter onto prepared baking sheets, holding the piping bag straight up and down and squeezing until you have 1 ½” circles of batter. Flick your wrist in a “C” motion at the end of piping each shell to complete the macaron and minimize peaks. Space macarons at least 1 ½” apart on baking sheet.
- Rap each pan very firmly on your countertop 4-5 times to release any air bubbles and preheat oven to 325F (160C).
- Let macarons rest until a skin forms on the surface (if you run the pad of your finger over the top it should feel dry and not sticky or tacky). This is typically about 30-60 minutes but may take more or less time depending on individual kitchen conditions
- Bake one tray at a time in center rack of oven for 10 minutes, turning the pan around halfway through the baking time. When finished baking, the feet should look dry and if you lightly press down on the top of a macaron it shouldn’t give.
- Allow macaron shells to cool completely before pairing off the shells and sandwiching them around your frosting. For best results, allow macarons to mature in the refrigerator in an airtight container for 24 hours (and then allowing to sit at room temperature for at least 15-30 minutes before serving) before enjoying.
Frosting Ingredients
- ▢ 6 oz (170 g) white chocolate¹ chopped into small pieces
- ▢ 1 cup (226 g) unsalted butter² softened to room temperature (but not so soft that it’s melty/greasy)
- ▢ 2 cups (250 g) powdered sugar, sifted
- ▢ ½ teaspoon vanilla extract
- ▢ ⅛ teaspoon salt
- ▢ 2 Tablespoons heavy cream
Instructions
- Place white chocolate in a small, heat-proof bowl and microwave on high for 30 seconds. Stir very well, then return to microwave and heat in 15-second increments, stirring very well in between, until chocolate is completely smooth and melted. 6 oz (170 g) white chocolate¹
- Set chocolate aside to cool for at least 15 minutes and no longer warm to the touch (otherwise it will melt the butter and you’ll have a greasy mess).
- While chocolate is cooling, place softened butter in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer) and beat until creamy and well-whipped.1 cup (226 g) unsalted butter²
- With mixer on low-speed, gradually add melted, cooled chocolate and stir well.
- Gradually add powdered sugar , scraping down the sides and bottom of the bowl periodically to ensure that all ingredients are well combined.2 cups (250 g) powdered sugar
- Sprinkle in salt and vanilla extract and stir well.½ teaspoon vanilla extract, ⅛ teaspoon salt
- With mixer on low-speed, gradually add heavy cream to frosting. Gradually increase speed to high and beat for 30-60 seconds or until desired consistency is reached (should be light, creamy, fluffy, and slightly increased in volume). If you beat too much air into the icing and would like a smoother frosting, use a spatula to cut through the batter and work out any air bubbles. 2 Tablespoons heavy cream
- Pipe or spread frosting onto one flat side of cooled macarons and assemble.
This recipe was taken from Sugar Spun Run.
