Try this French Macaron Cookies Recipe recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 275°F. Prepare 2 baking sheets with
parchment paper. Fit a 16 inch decorating bag with
decorating tip 10.
Sift powdered sugar and almond flour together, discarding
any bits of almond flour that are too large to pass through
the strainer
In a large bowl, beat egg whites, cream of tartar and salt on
high speed until foamy, then with the mixer running, slowly
add in sifted granulated sugar. Make sure your egg whites
have been separated a day in advance to help avoid overwhipping. When the mixture reaches soft peaks, add vanilla
and gel food coloring.
Continue whipping just until mixture forms stiff peaks.
You’ve reached stiff peaks if you pull your beaters out of
the bowl and the peaks remain upright.
Gently pour the almond mixture over the whipped egg
whites so they don’t deflate. Using a rubber spatula, gently
fold the almond flour mixture into the egg whites until the
mixture holds a 10 count, meaning when batter falls from
the spatula to the bowl it takes about 10 seconds until it
fully blends into the rest of the bowl in the batter. This way,
the almond mixture is fully hydrated but egg whites still
retain some air. The mixture is thick enough to pipe without
running everywhere, but the peak at the top of each piped
cookie will fall on its own, making a perfectly smooth
cookie. This takes about 45 turns, but depending on how
aggressively you fold, it can be more or less.
Transfer the macaron batter to the prepared decorating
bag.
Pipe 1 inch rounds of batter onto the parchment lined pans,
spacing at least 1 inch apart. Use this macaron template to
help you create perfectly round macarons. If your
macarons spread quickly once piped, your batter is likely
too thin, caused by overmixing or under-whipped egg
Tap the baking sheet hard on the countertop 4-5 times to
release air bubbles, avoiding cracked tops. Let sit at room
temperature for 20 to 30 minutes or until the unbaked
macarons form a skin and do not stick to your finger when
carefully touched. Allowing the macaron to crust over is
what leads to their signature ’feet’, which are the holey
rings that arise during baking at the base of each cookie.
Bake for 18 to 22 minutes on a shelf in the center of the
oven. If baking 2 pans at a time on different oven racks,
rotate the pans from bottom to top midway through
baking. There isn’t a great visual on how long to bake
macarons. When underbaked, the centers can be wet.
When overbaked, they start to brown slightly and become
very crunchy instead of crisp on the top with a softer
interior.
Cool the macaron completely on a cooling rack before
sandwiching with your filling.
Place a dollop of your filling on one macaron shell and top
with another shell. Flavored buttercreams, jams, and
chocolate ganache are all great options for macaron fillings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (690g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2429 | ||
Calories from Fat: 500 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.6g | 74 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 31.4g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 22.4mg | 7 % | |
Sodium 205.2mg | 7 % | |
Potassium 1092.9mg | 29 % | |
Total Carbohydrate 469.8g | 138 % | |
Dietary Fiber 11.5g | 46 % | |
Sugars, other 458.3g | ||
Protein 31.6g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2429
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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