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French Macarons - those pretty, light, airy, meringue-based, melt-in-your-mouth confection is everyone’s favorite.
French macarons—those pretty, light, airy, meringue-based, melt-in-your-mouth confection in everyone’s favorite.
Of course, I am a big fan, and even my 3-year old picky eater is a big fan.
I remember a few months ago, we took him to downtown LA’s famed Bottega Louie and the only thing he wanted was all the colorful French macarons.
We bought him half a dozen, which was over $15 and he finished them in less than a few bites.
So French macarons have been my secret weapon for my son….whenever he does and accomplishes something amazing, he gets a French macaron as a reward.
At over $3 a pop at bakeries or patisserie, it’s quite a hefty price tag, but a macaron is a macaron, and they are that precious!
French macarons can be challenging to make, that’s why I wanted to share with you a basic macaron recipe from Martha Stewart’s Living, March 2014 issue.
You only need 4 basic ingredients to make macarons, and the filling can be your favorite ganache, buttercream, jam, chocolate, coconut, or raspberry.
Fill the filling between two macarons and you have the light-as-a-feather classic French treats that give your dessert a dose of sophistication.
I will have to try this French macarons recipe soon and start making my son his favorite confection so I can save some money!
Frequently Asked Questions
This recipe is only 82 calories per serving.
What To Serve With French Macarons
For a delightful afternoon tea party, I recommend the following recipes:
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French Macarons
Ingredients
- 2/3 cup sliced blanched almonds, 70 g (2⅖ oz)
- 1 cup confectioners' sugar, 117 g (4⅛ oz)
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar, 53 g (1⅞ oz)
- filling
Instructions
- Preheat oven to 350°F (176°C) with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
- Pass the almond mixture through a fine-mesh sieve. Transfer the solids left in the sieve back to the food processor; grind and sift again, pressing down on any clumps. Repeat this process until less than 2 tablespoons of solids remain in the sieve.
- Whisk the egg whites and granulated sugar by hand to combine. Then, using a mixer, beat on medium speed (4 on a KitchenAid) for 2 minutes. Increase the speed to medium-high (6) and beat for an additional 2 minutes. Finally, beat on high (8) for 2 more minutes.
- The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. If desired, add flavoring and food coloring, then beat on the highest speed for an additional 30 seconds.
- Add the dry ingredients all at once. Using a spatula, fold from the bottom of the bowl upward, then press the flat side of the spatula firmly through the middle of the mixture. Repeat this process until the batter flows like lava, approximately 35 to 40 complete strokes.
- Rest a pastry bag fitted with a 3/8-inch (0.95 cm) round tip inside a glass. Transfer the batter to the bag and secure the top. Dab some remaining batter from the bowl onto the corners of two heavy baking sheets, then line the sheets with parchment paper.
- With the piping tip 1/2 inch (1 cm) above the baking sheet, pipe the batter into 3/4-inch (1.9 cm) rounds, then swirl the tip off to one side. Repeat, spacing the rounds 1 inch apart. Firmly tap the sheets against the counter 2 or 3 times to release any air bubbles.
- Bake one sheet at a time, rotating halfway through, until the cookies are risen and just set, about 13 minutes. Allow to cool. Pipe or spread filling onto the flat sides of half of the cookies, then top with the remaining halves. Wrap the assembled cookies in plastic wrap and refrigerate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, i noticed that you dont need to dry the macaroon before baking..is it?
Hi, im aware that you dont need to dry the macaroon before baking..
I would love to make these but my daughter has a severe nut allergy. Could I replace the almonds with something else for the same effect/taste?
I’ll have to try your macaroons.
Can I have a recipe for macaron fillings? THanks, I enjoyed every recipe in your website.
Hi Tanya,
Yes, you can use almond flour.the recipe calls for 71 grams. Mix the almond flour with confectioners’ sugar. Process until combine then follow Step No. 2. Even though you are using almond flour, they still have lumps and need to be processed and sieved. Good luck :)
Hi! This recipe sounds so simple and I can’t wait to try. But I have almond flour–can I use that instead of grinding almonds? And if so, how much almond flour would I use instead of the 2/3 almonds? Thanks so much!
Tanya,
Almond flour/meal is perfectly fine. That is what you are making when a recipe calls for blanched almonds, put in a food processor :)
Your recipe makes them look so simple. I will definitely have to try them. I do have one question. The macaroons in France are so beautiful and colorful, can you tell me what to use for coloring the meringue please?
Food colors.
Is there no resting period for this
Hi dear! I love your recipes. I want to try cooking Thai & Malay foods but unfortunately we don’t have Asian stores here in Riyadh that sells herbs and spices. My friends and I will be in KL next week, is there any possibility that you can give me some tips where to buy cheap & complete Thai & Malay ingredients? Your response will be highly appreciated! :)
Just go to any supermarket, Jusco is a good one to stock up spices and local food ingredients, or any big supermarket with a food/grocery department.
They have changed their name from Jusco to Aeon. :)
I did a little research and I stumbled upon this Taman Tun Wet Market. I think I might give it a try but I will pass by at Jusco too. Thanks! :)