Best French Macaron Recipe Ever Food

BEST MACARON RECIPE BY MIMI

Steps:

• Complete all the PREP WORK as listed in post.
• In a big bowl, sift together the almond flour and powdered sugar.
• In a separate bowl, whip room temperature egg whites on low speed with a handheld mixer until foamy, add cream of tartar. (Further reading: How to make perfect meringue for macarons.)
• Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add granulated sugar 1/3 at a time. Increase to med speed.
• Once all the sugar has been fully incorporated and before reaching stiff peaks, add 1-3 drops of gel color to your liking. Whip on med-high until Stiff Peaks.
• Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.
• Pour a third of the almond/powdered sugar mixture into the egg whites. Gently fold it into the egg whites. Then add the rest of the mixture and fold.
• Stop folding once the dry ingredients have been fully incorporated and the batter has reached a "lava" like or honey consistency. The batter should pass the figure-8 test. (Watch video: How to Macaronage for No Hollows)
• On parchment paper or silicone mats, pipe the batter to the size of the circle on the template. Sign up to my newsletter to get free templates of various sizes. (Further reading: Proper macaron batter consistency while piping.)
• Remove the paper template from underneath the parchment paper or mat.
• Rap the tray several times on the counter to rid of excess bubbles.
• Before the batter dries, pop any remaining bubbles with a toothpick.
• Let it rest on the counter for 30 min. AND until a "skin" has developed. This will prevent the shells from cracking during baking. (Further reading: Resting the macaron shell.)
• Preheat oven to 320 F. (Further reading: How to use your home oven for baking macarons.)
• Place the tray on the middle shelf and bake for 12-14 minutes. Bake only one tray at a time.
• Take them out and test doneness. The feet should not push back and the shell should not be wobbly.
• Let them cool off on the pan (or off if they are overdone).
• Fill macarons with an easy 3 ingredient chocolate filling or your own favorite filling. (Further reading: Yummy Macaron Filling Ideas)
• Leave them in the fridge in an airtight container and let them mature for 24 hours. (Further reading: Can macaron shells be frozen?)
• After 24 hours of maturation in the fridge, bring them back to room temperature 30 min. before serving. They will remain fresh stored in an airtight container in the fridge for up to 4 days, depending on filling used. ENJOY!

BEST FRENCH MACARON RECIPE EVER!!

Steps:

• You will need 3-4 baking trays to be double lined with baking paper, depending on the size of your macarons. Have these prepared before hand.
• You will also need to prepare a piping bag with 1cm hole in nozzle.
• In your electric mixer place first 2 egg whites and start whisking until frothy, about 2 minutes.
• While egg whites are mixing, put 150g caster sugar & 50g water in small saucepan and turn on medium heat.
• Start adding 40g of sugar to egg whites and let them whisk on a medium speed while sugar syrup is coming to a boil. This should only take a few minutes, you want your egg whites to be white and thick and fluffy.
• Once syrup is boiling, this is the time to add coloring and essence. I like to make my macarons very bright so don't be shy with the coloring.
• remove colored syrup from the heat and while the egg whites are still beating, slowly pour a drizzle from the syrup into the mixture until all gone. You want this to be gradual and slow but should only take about a minute.
• Now you leave to whisk on a medium speed until the bowl is cool again, this will take about 5-6 minutes.
• While your egg whites are whisking you need so comdine the almond meal & icing sugar by sifting through a sieve & into a large mixing bowl. This will break up lumps and give you a nice smooth consistancy for the perfect macaron.
• Mix the extra 2 egg whites into the almond meal mixture to form a smooth paste.
• You should now have a wonderful looking egg mixture that resembles a thick merang and is at room temperature. Spoon egg whites into almond meal mix and stir it in with a spatula. You don't have to be overly careful with "losing air" the mixture is quite robust at this stage and can handle a bit of rough treatment. Just make sure it is thoroughly combined.
• Spoon batter into piping bag and carefully pipe rounds that are about 1" across with 2cm between as they will spread a little. This is the best size for me, I like them petit and this is how the French make them. Store bought Macarons are often too big and awkward to eat.
• Once you have piped them all they need to be left to "dry out" for a couple of hours. You know when they are ready to go in when you can gently tough the top of one and it has formed a skin, if the mixture goes onto your skin it is not ready yet.
• Heat your oven to 270 with a rack in the center and nothing else in the oven.
• Place just one tray at a time in the oven and try not to open the oven while they are cooking. It doesn't take long, my oven is exactly 12 minutes, you may have to experiment to get your perfect time as all ovens vary.
• Once they are ready to come out, remove the entire sheet from the tray but leave the Macarons on the paper to cool on a wire rack. Once they are completely cooled they should easily peel away from the paper.
• This is a recipe that I have "tweaked" to suit my kitchen, you may have to adjust to suit you but don't give up if the first batch don't work, they can be hit and miss even for the experts!
• So worth the effort.
• The best way to serve these delightful treats is to sandwhich together with a nice thick frosting, matching similar sized shells for best presentation, cool and serve.
• They will keep in your freezer in an air tight container very well too so they can be made in advance.

BEST FRENCH MACARONS

Steps:

• Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.
• Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.
• Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.
• Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.
• Preheat the oven to 300 degrees F (150 degrees C).
• Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.
• Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.
• Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.
• Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.

FRENCH MACARONS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• Beat the egg whites in the bowl of a stand mixer using the whisk attachment until foamy. Then add the white sugar, cream of tartar and salt. Continue to whip the egg whites until stiff peaks form. Then add the food coloring.
• Sift the powdered sugar and almond flour together in a separate medium bowl. This will make a fine powder mixture to create a smooth top. Fold the flour/sugar mixture into the egg white mixture - 65 to 75 good strokes.
• Transfer the batter to a piping bag. Pipe out 1-inch rounds on the prepared baking sheet. Tap the pan hard on the counter at least 2 or 3 times to release the air bubbles. This will prevent the tops of your macarons from cracking.
• Let them sit out for 20 to 30 minutes (or up to an hour if you want). This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch but not stick to your fingertips. This is another important step to assure your macarons develop feet! When they dry out they can't spread out in the oven and are forced to rise up.
• Bake for 20 minutes. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
• Remove from the oven and let cool for 5 to 10 minutes on the pan before trying to remove.
• Either make the fillings at this time or store in an air-tight container until ready to use.
• Spread a little of the ganache or caramel on half the cookies. Sandwich the other half on top.
• Place the chocolate in a heatproof bowl.
• Bring the cream to a bare simmer in a medium saucepan over low heat.
• Pour the hot cream over the chocolate and stir until smooth. Add the bourbon stir to combine. Allow to cool until thickened slightly (the room temperature ganache should be about the consistency of peanut butter). If it's too thick, you can add a little bit more hot cream and stir until smooth.
• Line a baking sheet with a silicone baking mat.
• Scrape the beans from the vanilla bean pod and add to a saucepan with the cream, butter and salt. Heat on medium to melt the butter. Turn off the heat and let the vanilla bean seeds steep for 10 minutes.
• In a separate saucepan, boil the passion fruit pulp until it is reduced by half, stirring occasionally, about 10 minutes. Once the passion fruit is reduced, remove it from the heat and stir in the sugars and vanilla/cream mixture. Put the pan back on medium heat and cook until a candy thermometer reads 252 degrees F.
• Remove the caramel from the heat and pour onto the prepared baking sheet. Let cool to warm room temperature before using.

FRENCH MACARONS

Steps:

• Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
• Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
• Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
• Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
• Add the food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
• Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
• Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
• Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
• Almond-Raspberry:
• Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup).
• Mint-White Chocolate:
• Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
• Blueberry Cheesecake:
• Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
• Lavender-Honey:
• Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
• Pineapple:
• Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.

HOW TO MAKE MACARONS RECIPE BY TASTY

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
• Transfer the macaron batter into a piping bag fitted with a round tip.
• Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
• Tap the baking sheet on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
• Preheat the oven to 300˚F (150˚C).
• Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
• Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
• Transfer the buttercream to a piping bag fitted with a round tip.
• Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
• Place in an airtight container for 24 hours to "bloom".
• Enjoy!

FRENCH MACARONS

Steps:

• To Make the Shells:.
• Line 2 baking sheets with parchment paper.
• Pulse almond flour and powdered sugar in a food processor until well combined. Sift using a mesh sieve into a small bowl and set aside.
• In a stainless steel bowl, whisk egg whites at medium speed until frothy, about 1 minute, then add cream of tartar.
• Continue to whisk until soft peaks form, about 2 minutes, then turn down to low speed.
• Add superfine sugar and whisk at high speed until stiff peaks form, about 5 minutes. Peaks should not be able to fall and mixture should not move when bowl is turned upside down.
• Sift almond flour mixture again into bowl of egg whites.
• Using a spatula, fold almond mixture and egg whites together. The mixture seems very dry initially until the whites start to mix.
• Fold until mixture looks shiny and smooth and batter drips slowly from the spatula but only keeps a shape for about 15 seconds (peak disappears).
• Transfer batter into a pastry bag with a 1/2" round tip or a freezer bag with one corner cut to fit the tip. A well folded batter should start to ooze out of tip when the pastry bag is filled.
• Pipe 3/4" circles separated by 1". For best results, print out 'macaron templates' found online and place under parchment paper as a guide and remove before baking. When piping, keep the tip in the middle and wiggle around while piping to fill the circle, stopping just before reaching the edge of the circle and lifting the tip from the side.
• After completing the piping, tap baking sheet a few times onto counter or table to release air pockets and let rest for 10 minutes.
• While batter is resting, preheat oven to 375 degrees and place another empty baking sheet onto middle rack.
• Once oven reaches 375 and batter has rested, decrease temperature to 325 and place first baking sheet onto empty pan in oven.
• Prop open oven door slightly using an oven mitt and bake for 7 minutes then turn pan to bake evenly, another 7 minutes. When all techniques are executed well, the shells should bake with a frilly "foot.".
• Remove from oven if tops of shells are crisp, not soft, and can be slightly lifted without separating or completely sticking to the pan when checked. Bake another minute or two until shells are crisp but not browned.
• Let sheet cool on wire rack for 2 minutes.
• If baking a second sheet, reheat oven to 375 degrees before reducing back to 325 degrees and baking as before with door propped.
• Remove shells to wire rack to cool completely.
• To Make Filling:.
• Beat softened butter and sugar until well incorporated.
• Add vanilla and beat until smooth.
• To Assemble Macarons:.
• Match shells into pairs according to similar sizes/shapes.
• Transfer filling into a pastry bag with small round tip or into a sandwich bag with a small corner cut.
• Pipe a 1" mound onto the flat side of one shell.
• Take empty shell half and sandwich onto the other with flat sides facing, pushing filling down until it meets the edge of the two shells all around.
• Although macarons can be eaten immediately, they taste best after 24 hours refrigerated then brought back to room temperature before enjoying.
• Flavor Alternatives:.
• For Coffee: add 1 tbsp espresso powder and 1 tbsp cocoa powder to flour mixture. Replace 1 tsp espresso powder diluted with a little water into filling instead of vanilla.
• For Salted Caramel: add 1 tbsp cocoa powder to flour mixture and sprinkle coarse salt on tops of batter after baking sheets are tapped to release air. Fill with your favorite caramel frosting recipe with added salt.
• For Chocolate: replace 1/4 cup of the almond flour with 3 tbsp cocoa powder. Fill with your favorite chocolate ganache recipe.
• For Vanilla Bean: add 1/2 of a scraped bean to egg whites after stiff peaks formed and before sifting flour onto whites. Add 1/2 of a scraped bean into the filling mix when beating.
• For Pistachio: replace 1/4 cup of the almond flour with 1/4 cup of ground pistachios. Add 2 tbsp of ground pistachios to filling when beating.
• For Green Tea: add 1 tbsp of green tea powder to flour mixture. Add 2 tsp of green tea powder to the filling when beating.
• For Cheesecake: replace 1/4 cup of the almond flour with 1/4 cup of ground graham crackers. Fill with your favorite cheesecake buttercream recipe.

FRENCH MACARONS

Steps:

• Place the almond flour and 1-1/2 cups plus 3 Tbsp. confectioners' sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain. , Place egg whites in a very clean bowl of a stand mixer fitted with whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining confectioners' sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 2-3 minutes. , Gently fold one-third of the almond flour mixture into meringue; gently fold in remaining almond flour in 2 additions. Using side of spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself., Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto parchment about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8-in. to form "feet," 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment. , To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add powdered sugar until incorporated. Add heavy cream, vanilla and salt; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe buttercream onto half the macarons. Top with remaining macaron shells. Refrigerate, covered, until ready to serve. , Peppermint Variation: For macaron shells: Add green gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate: If desired, top macaron shells with crushed candy canes just after they have been piped and before skin has formed. For filling: Add 1/4 to 1/2 teaspoon peppermint extract to mixed frosting. Assemble as directed. , Cranberry Variation: For macaron shells: Add red gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate macaron shells: Place white candy melts or white chocolate in a microwave-safe bowl and microwave at 30-second intervals, stirring frequently, until melted and smooth. Place chocolate in a piping bag fitted with a fine round decorating tip; drizzle over macaron shells. Immediately sprinkle with red, green and white assorted sprinkles. For filling: If desired, add 2-3 drops cranberry flavoring to frosting. Pipe a circle of frosting onto bottoms of half the macaron shells. Place 1/4 teaspoon canned cranberry sauce in center of frosting circle. Top with remaining macaron shells. , Hot Chocolate Variation: For macaron shells: Add 2 tablespoons dark cocoa powder to almond flour and confectioners' sugar before sifting. To decorate: Using stiff royal frosting, pipe snowflake designs onto half of the cooled macaron shells. For filling: If desired, using marshmallow fluff instead of frosting, pipe a circle onto bottoms of half the macaron shells. Place 1/2 cup chocolate chips and and 2 tablespoons heavy cream in a microwave-safe bowl; microwave at 30-second intervals, stirring frequently, until melted and smooth. Place 1/4 teaspoon chocolate mixture in the center of marshmallow circle; top with remaining macaron shells.

MACARON (FRENCH MACAROON)

Steps:

• Line a baking sheet with a silicone baking mat.
• Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• Preheat oven to 285 degrees F (140 degrees C).
• Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

MACARONS

Steps:

• Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
• Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
• Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula. The ribbon should also fade back into the batter within about 30 secs - if it doesn't, fold a few more times.
• Heat oven to 170C/150C fan/gas 3-4. Line three baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a large round nozzle. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.
• Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.
• To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centre with jam and sandwich with another macaron shell.
• Once finished, the macarons will improve with an overnight rest in the fridge.