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
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.
Instructions
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Servings
Variations
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.