French Macarons
Quick answer
- Active time
- 58 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 6
About this dish
A smooth, glossy top and a ruffled foot around the base are the signs of a well-baked shell.
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The almond-meringue shells give way from a thin crisp skin to a chewy center, and pairs of them sandwich a buttercream made with melted dark chocolate.
Ingredients
Instructions
- 1
Sift 120 g almond flour and 120 g powdered sugar twice, discarding large pieces.
If lumps remain, the shells will bake with a rough surface instead of the smooth top expected in macarons.
- 2
Whip 90 g egg whites until foamy, then add 90 g granulated sugar in portions.
Continue until the meringue is glossy and holds firm peaks that do not bend when the whisk is lifted.
- 3
Add the sifted dry mixture to the meringue and fold from the bottom of the bowl.
Stop the macaronage when the batter falls slowly from the spatula in a thick ribbon and levels gradually.
- 4
Transfer the batter to a piping bag and pipe even rounds on the pan.
Tap the pan gently to release air bubbles, then rest for 20 to 30 minutes until the tops feel dry to the touch.
- 5
Bake in a 150 C preheated oven until the feet form and the tops look set.
Do not remove the shells while warm, because they can tear; let them cool completely on the pan first.
- 6
Make a chocolate buttercream with 100 g unsalted butter and 80 g melted dark chocolate, then sandwich it between cooled shells.
Refrigerate the assembled macarons overnight so the filling softens the shells evenly.
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