Macarons

Name: Macarons
Cook time: 130 min
Total time: 130 min
Yield: 12 servings
Cuisine: French
Ingredients: 120g Almond Flour, Blanched, finely ground; 200g Powdered Sugar; 100g Egg White, From about 3 large eggs, room temperature; 65g Granulated Sugar; 180g Dark Chocolate, 60–70% cocoa, finely chopped; 120ml Heavy Cream; 20g Unsalted Butter, Room temperature; 1 pinch of Salt, Fine; Some Gel Food Coloring, Optional

Delicate, crisp-on-the-outside and chewy-on-the-inside French macarons filled with a glossy chocolate ganache. These elegant cookies can be colored to suit any occasion and, after a day in the fridge, develop the classic tender interior and deep flavor that make macarons irresistible.

Delicate, crisp-on-the-outside and chewy-on-the-inside French macarons filled with a glossy chocolate ganache. These elegant cooki... Show more

Traditional French Recipe

Health Grade

E+ · Indulgent

Rating

4.7

Time

2 hrs

Price

0,58 €

Calories

277 kcal

vegetarian

gluten free

low sodium

french

Method

Set up trays

Line 2 baking sheets with parchment or silicone mats and fit a piping bag with a round tip. If you have not already done it, separate enough eggs to measure egg whites, and let them sit on the counter while you work so they are no longer cold.

Heat the oven

Position a rack in the center of the oven and preheat it to 300° F. Give the oven time to fully stabilize so the shells bake evenly and develop good feet.

Sift the dry mix

Sift the almond flour and powdered sugar together into a bowl. If you see any larger bits of almond left in the sieve, press them through if they are soft, or discard them if they are hard and coarse, because big pieces can leave lumpy shells.

Whip the meringue

Place the egg whites and a pinch of fine salt in a clean, completely grease-free mixing bowl. Beat on medium speed until foamy, then slowly rain in the granulated sugar. Increase to medium-high and beat for 3 to 4 minutes, until the meringue is glossy and holds stiff peaks that stand upright. If you want colored shells, beat in a tiny dab of gel food coloring at the end just until evenly combined.

Fold the batter

Add the almond flour mixture to the meringue in 3 additions, folding gently with a spatula after each one. Press some of the batter against the side of the bowl as you fold to deflate it gradually, and keep going until it flows slowly like lava. When you lift the spatula, the batter should fall in a ribbon and melt back into itself in about 10 seconds.

Pipe the shells

Transfer the batter to the prepared piping bag and pipe about 24 even rounds, roughly 1 1/2 inches wide, spacing them apart on the trays. Firmly tap each tray on the counter a few times to release air bubbles, and pop any stubborn bubbles on the surface with a toothpick so the tops bake up smooth.

Rest the shells

Let the piped shells sit at room temperature for 30 to 45 minutes, until the tops look dry and you can lightly touch one without batter sticking to your finger. This dry skin is what helps the macarons rise upward and form their signature feet instead of cracking.

Chop the chocolate

Finely chop the dark chocolate with a knife and place it in a heatproof bowl. The smaller and more even the pieces are, the more smoothly the ganache will melt together.

Heat the cream

Pour the heavy cream into a small saucepan and warm it over medium heat just until it is steaming and tiny bubbles appear around the edge. Do not let it fully boil, or it can make the ganache greasy.

Make the ganache

Pour the hot cream over the chopped chocolate and let it sit for 2 minutes without stirring. Stir slowly from the center outward until the mixture is smooth and glossy, then mix in the unsalted butter until fully melted and silky.

Chill the ganache

Set the ganache aside in the refrigerator for 20 minutes, stirring once halfway through if you like, until it is thick enough to pipe or spoon without running.

Bake the shells

Bake one tray at a time on the center rack. After 7 minutes, quickly rotate the tray, then bake for 7 to 9 minutes more, until the shells have risen, the feet look set, and the tops do not wobble separately when gently nudged. Repeat with the second tray.

Cool completely

Let the shells cool on the tray for 15 minutes, or until they release cleanly from the parchment or mat. If they resist, they probably need a little more cooling time.

Fill and sandwich

Match the shells into similar-sized pairs. Pipe or spoon a small round of ganache onto the flat side of half the shells, then top with the remaining shells and gently press until the filling reaches the edges. Serve them right away, or for the classic texture, chill the assembled macarons for 24 hours and bring them back to room temperature before serving.

Ingredients

Method

For 12 servings

Adjust servings

For the macaron shells

120g Almond Flour, Blanched, finely ground
200g Powdered Sugar
100g Egg White, From about 3 large eggs, room temperature
65g Granulated Sugar
1 pinch of Salt, Fine
Some Gel Food Coloring, Optional

For the chocolate ganache filling

180g Dark Chocolate, 60–70% cocoa, finely chopped
120ml Heavy Cream
20g Unsalted Butter, Room temperature

Nutrition

Per Serving.

Calories

277 kcal

14% of Daily kcal

Protein

4.4 g

9% RDI

Fat

15 g

6.6g sat fat

Carbs

32 g

12% RDI

Sugar

26 g

52% RDI

Fiber

2.9 g

10% RDI

Salt

0 g

1% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E+ · 3.3 / 10

Comments

Click to rate

Ingredients

For 12 servings

Adjust servings

For the macaron shells

120g Almond Flour, Blanched, finely ground
200g Powdered Sugar
100g Egg White, From about 3 large eggs, room temperature
65g Granulated Sugar
1 pinch of Salt, Fine
Some Gel Food Coloring, Optional

For the chocolate ganache filling

180g Dark Chocolate, 60–70% cocoa, finely chopped
120ml Heavy Cream
20g Unsalted Butter, Room temperature

Macarons

Method

Set up trays

Heat the oven

Sift the dry mix

Whip the meringue

Fold the batter

Pipe the shells

Rest the shells

Chop the chocolate

Heat the cream

Make the ganache

Chill the ganache

Bake the shells

Cool completely

Fill and sandwich

Ingredients

Method

For the macaron shells

For the chocolate ganache filling

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the macaron shells

For the chocolate ganache filling

You might also like