Famous french macarons are popular petite sandwiched almond meringue cookies with paper thin domed shell and soft chewy cake-like inside.These cookies are filled with variety of delightful tasty fillings like :butter cream,dulce de leche,chocolate ganache,lemon curd and much much more.The steps on making macarons are very simple,yet they seem not so easy to get perfect results from the first time.They are known to be finicky and tricky,but there are few tips to get them perfect.I really recommend you to watch this video for tips.Don’t be frustrated if they don’t come out right the first time.It took me six times to get them perfect,and it’s not that they’re bad;they still taste good.When you know how a true macaron should be; you will make multiple attempts to reach that goal of perfection.All I can say is if you’re a macaron lover,it’s worth all the multiple attempts and hard work.
Sift almond flour/meal and powdered sugar together to a bowl .Process big leftover pieces of almond flour in a blender and try to sift them again.Discard any leftover big pieces of almond flour.Set it aside.Give sifted almond flour/meal and powdered sugar a stir so it’s well incorporated.
Make sure your bowl and mixer whisk clean,dry and free of grease.
Beat egg whites with pinch of salt on medium speed.
When egg whites become foamy, add granulated superfine sugar.Continue to beat on high speed(speed 8-9 on stand mixer).
Beat until the meringue just holds stiff peaks (when you slowly raise the whisk the meringue is straight up, no drooping, called a ‘beak’) (but do not over mix the meringue or it will ‘break’).
Fold in almond flour/powdered sugar mixture carefully in three batches.When folding, cut through the meringue and then fold up and over, making sure to scrape the bottom and sides of the bowl.
Be careful not to under mix and not to over mix here.The batter will fall back into the bowl in a thick ribbon.Should be shiny and flow like ‘magma’.
Fill a pastry bag, fitted with 1/2 inch tip, with about half the batter.
Pipe about 1 – 1 1/2 inch rounds onto the parchment paper, using the template as a guide.
Then tap the baking sheet on the counter 4-5 times to break any air bubbles.
Let the Macarons sit at room temperature for about 30-60 minutes (depending on the temperature and humidity of your kitchen) or until the tops of the Macarons are no longer tacky.(when you run your finger through the top of a macaron, its not sticky and formed a dry skin/shelll; thats when they are ready to go in to the oven.)
Heat oven on 285 degrees.
Bake macaroons 13-15 minutes ( depending on your oven)
Bake only one baking sheet at a time.
( I tried baking two at a time,and it failed)
Let them cool. Pair macarons of similar size, and pipe your desired filling.
Sandwich macarons and place them in the fridge to mature at least overnight.(Thats when they will have a little crunch on the outside and soft and chewy on the inside.)
Best served at room temperature.
Check out this website for troubleshooting tips.