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French Macaron

French Macaron

3 egg whites room temperature
2 tablespoon granulated sugar
1 teaspoon cream of tartar
1  and 2/3 confectioners sugar
1 cup almond meal

Dry ingredient:
1. Mix confectioner sugar and almond meal together and leave aside.

Wet ingredient:
1. Put egg whites in a mixing bowl and mix on medium speed.
2. Add cream of tartar slowly while mixing egg whites
3. Add granulated sugar and flavored extract and/or color of choice and mix at high speed until stiff peaks are glossy and smooth (not frothy)

Macaronage:
Combine dry ingredients to wet ingredients slowly while folding it together until it’s blended and smooth.

Pour batter in piping bag. Pipe mixture in quarter size on parchment paper. After piping, smash the baking sheet on the table to remove any air bubble from the top of the macaron. Leave out to set for 20 minutes. When the macaron forms a dry shell on the surface then it’s ready to bake.

Bake for 6-9 minutes at 350 degrees. Be sure that the baking rack is set on the middle range to distribute the heat evenly. When the foot of the macaron had formed and the bottom  starts to toast then the macaron is ready. Let the macaron cool completely before removing from the parchment paper.

Match the sizes before sandwiching the macarons. Pipe cream or jelly filling and sandwich the macarons together. I buy vanilla flavored cream (Duncan Hines) and mix in flavored extract and food color for the filling.

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