Basic French meringue macarons

Ingredients

The shells

85 grams (3 ounces) almond flour

85 grams (3 ounces) powdered sugar

60 grams (2.1 ounces) egg whites

60 grams (2.1 ounces) sugar

Caramel ganache

110 grams (3.9 ounces) white chocolate

30 grams (1 ounce) sugar

80 grams (2.8 ounces, 1/4 cup) hot cream

90 grams (3.2 ounces, 1/4 cup plus 2 tablespoons) cold cream

Instructions

Step 1

1. **Sift** the almond flour and powdered sugar together to get rid of lumps, and combine them in a bowl. This will ensure a smooth batter.

Step 2

2. **Whisk** the meringue. Start by beating the egg whites at low speed, gradually adding the sugar. Beat until the meringue is dense and clings to the beaters. It should not flow from the beaters.

Step 3

3. **Add** the dry ingredients into the meringue, and mix with a mixer at low speed until just combined. Be careful not to overmix.

Step 4

4. **Mix** the batter several times with a spatula until it falls in a ribbon from the spatula. This is called 'macaronage'.

Step 5

5. **Transfer** the batter to a piping bag with a round nozzle and pipe the macarons onto a TEFLON mat in a checkerboard pattern. The Teflon mat is important for even baking.

Step 6

6. **Leave** the piped macarons to dry at room temperature for about half an hour. When touched, a film should form on the surface, and it should not be sticky. This helps form the iconic macaron 'feet'.

Step 7

7. **Bake** the shells in a preheated oven at 275-284°F (135-140°C) for 13-14 minutes. Rotate the baking sheet halfway through for even baking.

Step 8

8. **Cool** completely before removing from the mat. This prevents the shells from breaking.

Step 9

9. **Prepare** the filling at least 5 hours in advance. Melt the white chocolate slightly. This helps it blend more easily into the caramel.

Step 10

10. **Make** the caramel by heating the sugar in a saucepan until it turns amber. Immediately pour the hot cream into the caramel sauce. Mix well, remove from heat, and let it cool to 176°F (80°C). Pour over the melted white chocolate. Be careful of the hot caramel; it can spatter.

Step 11

11. **Blend** the mixture until smooth, then add the cold cream and blend again. Cover with plastic wrap and refrigerate for 5-6 hours, or longer. This allows the ganache to thicken.

Step 12

12. **Whisk** the ganache with a mixer until fluffy before use.

Step 13

13. **Pipe** the filling onto the macaron shells and connect the macaron halves. Try to match shells of similar size for a better look.

Step 14

14. **Refrigerate** the assembled macarons for 12 hours to let the flavors meld together.

Step 15

15. **Store** ready-made macarons in an airtight container in the freezer for up to a month. Thaw in the refrigerator before serving.

Servings

Here's where the fun begins! 💫 These macarons are incredibly versatile and can be served in numerous delightful ways. Fancy Tea Party: Arrange them on a tiered cake stand decorated with edible flowers for a whimsical touch. Your guests will feel like they've stepped into a Parisian café! 🌸🫖 Sophisticated Dessert Platter: Pair them with other mini desserts like chocolate truffles and fruit tarts. Drizzle melted white chocolate over the macarons for an extra touch of elegance. 🍫🍓 Creative Gift Idea: Pack them in a chic box with a ribbon for a personalized and thoughtful gift. Add a small handwritten note for that special touch. 🎁💌 Casual Gatherings: Arrange the macarons on a rustic wooden board with fresh berries and mint sprigs. Ideal for a laid-back brunch or a cozy dinner party. 🥖🧀 Experiment with colors and flavors if you're feeling adventurous. They add a splash of color and a burst of flavor to any occasion! 🤩

Equipment

Stand Mixer or Hand Mixer

Essential for whipping the egg whites to the perfect meringue consistency. If using a hand mixer, make sure you have a clean, deep bowl to prevent splattering.

Sifter

Use it to sift almond flour and powdered sugar together. This step is crucial for smooth macaron shells without lumps.

Spatula

Silicone spatulas work best for mixing the batter and incorporating dry ingredients without over-mixing.

Piping Bag with Round Nozzle

A piping bag with a round nozzle ensures that you can pipe uniform macaron circles. Practice on parchment paper if you need to get the hang of it!

TEFLON Mat

A TEFLON baking mat ensures even heat distribution and easy removal of baked macarons. Avoid parchment paper as it can create uneven surfaces.

Blender

Helps to achieve a smooth mixture for the ganache. Ensure your blender can handle hot substances safely.

Variations

Gluten-Free Variation:Good news! The base macaron recipe is naturally gluten-free with its almond flour foundation. Just ensure all your other ingredients, like powdered sugar and any food colorings, are certified gluten-free. 🍬👍

Vegan Variation: Swap the egg whites for aquafaba (the liquid from a can of chickpeas). Whip it just like you would the egg whites until it forms stiff peaks. Use a dairy-free white chocolate and plant-based cream for the ganache, and voila! You've got yourself vegan macarons! 🌱👏

Faq

Why are my macaron shells cracking?
Cracked shells can often be the result of over-mixing the batter or not letting the macarons rest long enough before baking. Ensure the surface has developed a skin before placing them in the oven.
How do I know when my meringue is ready?
Your meringue is ready when it clings to the beaters and forms stiff, glossy peaks that don't droop.
How do I avoid hollow macarons?
Hollow macarons can occur from under-baking or over-folding the batter. Ensure even mixing and bake them at the correct temperature.
Can I use a different filling?
Absolutely! While caramel ganache is delicious, you can fill your macarons with anything from fruit jams to buttercream or even ganache made from dark or milk chocolate.
How can I get vibrant colors in my macarons?
Use gel or powder food colorings rather than liquid to avoid altering the batter's consistency.
How can I store macarons to keep them fresh?
Store your finished macarons in an airtight container in the fridge for up to a week or in the freezer for up to a month. Let them come to room temperature before serving.