Foolproof Macaron Recipe Step By Step

HOW TO MAKE MACARONS RECIPE

Steps:

• Begin by lining two clean baking sheets with parchment paper cut to fit them or silicone mats. Trim off the end of a new piping bag and fit it with a clean piping coupler.
• Separate the 4 egg whites from the yolks, weight them out to 120 grams, then set them aside in a clean mixing bowl to come to room temperature.
• Weigh and measure out the rest of your ingredients to have them ready, then sift the almond flour and powdered sugar through a mesh sieve to remove any lumps and combine them well. You can also pulse them together in a food processor until thoroughly mixed. Add in the salt and stir well.
• When the egg whites are at room temperature, begin to beat them with an electric hand or stand mixer using the beater attachment. Once they have become frothy, add in the cream of tartar and slowly pour in the granulated sugar while beating.
• Continue to beat the egg whites until they are at the stiff peak stage, meaning that the meringue stays in straight peaks when you lift a beater out of it. Mix in the vanilla extract and any gel food coloring you wish.
• Stir one third of the almond flour and powdered sugar mixture into the egg whites with a rubber spatula. Once it's mixed in, add the rest of the dry ingredients and gently fold it into the egg whites. Continue doing this until the batter comes off of the spatula in thick ribbons--you should be able to draw a figure eight with it when it's the correct consistency.
• Once your batter is ready, fold down the edges of the prepared piping bag and fill with the batter. Then, fold up the edges, twist the bag shut, and place the twist in the joint of your thumb. You will have to repeat this more than once as all of the batter won't fit in a piping bag. Holding the bag straight over the parchment paper, squeeze gently to a count of three, then stop squeezing, pull the bag away, and repeat. Leave 1-1 ½" between each of the cookies.
• Preheat the oven to 300° and set the macarons aside to allow the tops to dry for about 30 minutes. Bake them for 15-16 minutes, turning the baking sheet halfway through the baking time. Once the tops look crisp and the lower edges look dry and set, remove them from the oven and cool completely.
• While the macarons are cooling and baking, make your filling and put it in a clean piping bag fitted with a coupler and round or star piping tip. Pipe a layer of filling onto the bottoms of half of the cookies, then place a second cookie on top and gently press them together.

FOOLPROOF MACARON RECIPE (STEP BY STEP!)

Steps:

• Preheat the oven to 300°F. Line two baking sheets with parchment paper. Set aside.
• Heat a small pot of water over medium-low heat until it steams. In the bowl of a stand mixer, combine egg whites and roughly 3 tablespoons of the granulated sugar. Place bowl over steaming pot, creating a double boiler.
• Whisk egg whites and sugar continuously until sugar melts completely and egg whites become white and frothy, about 1 minute. Remove from heat and place the bowl back onto the stand mixer.
• Fit stand mixer with whisk attachment and whisk on high speed while slowly adding in the remaining granulated sugar. Add the food coloring (if using). Continue to whisk for another 3-4 minutes, until stiff meringue peaks form. Congratulations, you just made a Swiss meringue!
• Next, sift together the almond flour, powdered sugar, and salt twice, then gently shake the mixture into the meringue bowl.
• Place the bowl back onto a stand mixer, still fitted with a whisk attachment. Turn the mixer to medium speed and whisk for 5 seconds (just enough to combine the almond flour mixture with the egg whites).
• Stop the mixer and use a large spatula to hand-mix the batter for the remainder of your mixing. You'll want to gently fold the mixture with your spatula, scooping up the batter from the outside of the bowl and gently twisting it into the center in a circle-like manner. You'll know to stop mixing when you can make a figure-eight out of the dripping batter without the batter breaking. If you cannot yet make a figure-eight, repeat the process if necessary, and try the figure-eight again. The best way to describe the perfect consistency is like slow moving lava. It should give, but only slightly, like in slow-motion.
• Once your batter is the correct consistency, scoop it into a large pastry bag fitted with a 1 inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue. Bang baking sheet on counter two times to remove any air bubbles. Sprinkle tops with a little sea salt as a garnish.
• Let the macarons air dry for 15 to 30 minutes or until dry to the touch. Just pop them into the prepared oven for 13 minutes, turning around halfway through, then allow to cool completely before removing from baking sheets.
• While the macarons are cooling, make the filling. Combine all filling ingredients in a bowl and use an electric mixer to beat until fluffy and fully combined, about 2 minutes.
• Scoop mixture into a piping bag fitted with a 1/2 inch tip and set aside until ready to assemble the macarons.
• Once the macarons are completely cool to the touch, pipe the filling onto a macaron and sandwich with another macaron. Repeat with all macarons.