"“Third time is the charm.” Well that’s true. It took a lot of efforts and a few failures, but I am almost there. There is still room for improvement, but you know, “Rome wasn’t build in a day.” This delicate meringue cookie is crunch on the outside and chewy in the inside is filled with blueberry buttercream."
French Macarons
5
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- Recipe Card
Prep time 1hr 40mins
Cook time 20mins
Serves or Makes: 20
Recipe Card
ingredients
- 3 egg whites room temperature food color
- 100 g Confectioners sugar (sifted)
- 150 g almond flour (sifted)
- few drops food color
- Preferred filling
Method
Step 1
First sift the almond flour and icing sugar and keep aside.
Step 2
In a bowl add the egg whites and pinch of salt. Beat until a soft peak forms, than gradually start adding the granulated sugar, about one tbsp every 30 seconds. Keep beating until stiff peaks are formed, but do not over mix.
Step 3
Add the food color + vanilla extract and mix on low speed for 30 seconds.
Step 4
Add half of almond flour and icing sugar mixture, combine well and add the remaining mixture. Fold gently in clockwise direction. In the end you should obtain a glossy mixture, and able to fall into the bowl without breaking.
Step 5
Fill one pipping bag with the mixture. Line a parchment paper in a baking tray and pipe the mixture evenly into round shape.
Step 6
Tap the bottom of the tray 2 -3 table in your working space in order to get rid of any air bubbles.
Step 7
Preheat oven to 320°F (160 °C ).
Step 8
Let the macaron shells sit on room temperature for at least 1 hour in order to dry them. They shouldn’t be sticky before you put them in oven. Bake the macarons for 20 minutes. In the end they should be crisp and have formed their “feet”. Let them cool completely before filling.