Ingredients
Macaron Shells
- 150 grams (5.3 ounces) almond flour
- 150 grams (5.3 ounces) powdered sugar
- 55 grams (1.94 ounces) egg whites
- 37 grams (1.3 ounces) water
- 150 grams (5.3 ounces) powdered sugar
- 55 grams (1.94 ounces) egg whites
Ganache
- 220 grams (7.8 ounces) cream (33%)
- 100 grams (3.5 ounces) white chocolate
- 20 grams (0.7 ounces) pistachio paste
- 40 grams (1.4 ounces) butter
Equipment
- Food Scale
Ensure precise measurements for consistent results; accuracy is key to perfect macarons.
- Sifter
Creates a fine, smooth almond flour and powdered sugar mixture to avoid lumps.
- Stand Mixer
A stand mixer is ideal for whipping egg whites to the perfect consistency.
- Pastry Bags with Round Tip #8
Needed for piping consistent macaron shells.
- Baking Sheets
Use heavy-duty baking sheets to ensure even baking.
- Silicone Baking Mats or Parchment Paper
Prevents sticking and ensures easy removal of macarons.
- Thermometer
Essential for measuring syrup temperature accurately.
Instructions
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Servings
Imagine biting into a macaron, perfectly crisp on the outside and delightfully chewy on the inside. 🌟 Pair these delicacies with a fine afternoon tea, or surprise your guests with a colorful dessert platter at your next gathering. 🍵
To truly elevate your presentation, arrange macarons of various pastel shades into a beautiful macaron tower, perfect for weddings or birthdays. 🎂 Feeling creative? Experiment with fillings like raspberry or lavender to add a unique twist! ✨
For a chic and casual treat, pack them in a charming box for a delightful gift idea that will surely impress your friends and family. 🎁 The possibilities are endless, and the results are always delicious. Bon appétit! 😋
Variations
Gluten-Free Version 🌾: Great news! Macarons are naturally gluten-free since they are made with almond flour. Just ensure all your ingredients, especially any dyes or fillings, are certified gluten-free.
Vegan Version 🌱: Replace egg whites with aquafaba (the liquid from canned chickpeas) for the meringue. Use dairy-free butter and plant-based cream for the ganache. Adaptations require some practice, but the result is equally satisfying!
Faq
- Why are my macarons cracked?
This could be due to under-mixing or oven temperature being too high. Make sure you let the shells rest until a skin forms before baking.
- How do I know when my meringue is ready?
Your meringue should be glossy and form stiff peaks when the beaters are lifted.
- How can I achieve the perfect "feet" on my macarons?
Ensure your batter is the right consistency and let the piped macarons rest until they form a hard skin before baking.
- Why do my macaron shells have hollow centers?
Hollow shells can be caused by over-whipping the meringue or under-baking the macarons. Try adjusting these steps to improve results.
- How do I prevent my ganache from splitting?
Ensure the cream is not too hot by allowing it to cool to around 30°C (86°F) before adding the butter.
- Can I freeze macarons?
Yes, you can freeze macarons! Place them in an airtight container and freeze for up to a month. Thaw in the refrigerator before serving.