Macarons are delicate and flavorful French cookies that are made with a combination of almond flour, powdered sugar, egg whites, and food coloring. These cookies are often filled with a variety of buttercreams, jams, or ganaches, and are known for their delicate texture and elegant appearance. Here is a basic recipe for making macarons:
- 200 grams almond flour
- 200 grams powdered sugar
- 100 grams egg whites (about 3 large eggs), at room temperature
- 50 grams granulated sugar
- food coloring (optional)
- filling of your choice (buttercream, jam, ganache, etc.)
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a food processor, pulse the almond flour and powdered sugar until finely ground.
- In a large bowl, beat the egg whites until they are foamy. Gradually add the granulated sugar, continuing to beat the egg whites until stiff peaks form.
- Fold in the food coloring (if using) and the almond flour mixture into the egg whites, about 1/3 at a time. Mix until the batter forms a thick and glossy consistency.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1 1/2-inch (4 cm) circles onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. Tap the bottom of the baking sheet firmly on the counter to release any air bubbles.
- Let the macarons sit at room temperature for 30-60 minutes to allow a skin to form on the surface of the cookies.
- Bake the macarons for 15-20 minutes, or until they are lightly golden and firm to the touch. Allow the cookies to cool completely on the baking sheet.
- Once the cookies are cool, sandwich them together with the filling of your choice. Macarons are best enjoyed a day after they are made, as they need time to develop their flavor and texture.
Making macarons can be a bit of a challenge, but with a little patience and practice, you can create beautiful and delicious French cookies that are sure to impress. Enjoy!