Try this Easy Macaron Recipe recipe, or contribute your own.
- Carbohydrate 33.0857000174028 g
- Cholesterol 0 mg
- Fat 47.6210000396884 g
- Fiber 17.4139996149764 g
- Protein 26.2518000170414 g
- Saturated Fat 3.6340500029963 g
- Serving Size 1 1 recipe (543g)
- Sodium 281.422000000803 mg
- Sugar 15.6717004024264 g
- Trans Fat 2.78166000219242 g
- Calories 613 calories
Step-by-step
- Preheat the oven to 320F or 300F for a fan oven.
- Sieve icing sugar before the ground almonds, into a bowl and mix together carefully.
- In a separate bowl, whisk the salt and egg whites until soft. Add the fine sugar a little at a time. Continue to whisk until glossy and thick. Stir in the sugar / almond mix.
- Use a piping bag with a 1cm nozzle and fill with macaron mixture. Place a silicon mat onto a baking sheet. Use the piping bag to form small blobs on the sheet.
- Tap the side of the baking sheet to help the mixture lose air bubbles. Leave to dry for 20 mins. It will become shiny.
- Bake macarons for 7-8 mins then open the oven to release steam. Close and cook for another 7-8 mins. They are fully cooked when they are firm.
- Slide mat onto a wire rack to cool completely. They break easily if not completely cooled.
- Make the filling:
- Take the softened butter and beat it until it is fluffy, then add the icing sugar and continue to beat it. Beat in any other flavorings you choose here.
- Place 1/2 tsp of filling on flat side of one macaron, and place it together with another like a sandwich. Twist slightly to bond the two.
- Macarons can be eaten immediately but are best after put in the refrigerator for 24 hours.
Allowing the piped batter to rest for twenty minutes forms a dry, matte skin that prevents cracking during baking. Sifting the powdered sugar and ground almonds together removes large particles that create a bumpy surface texture. Whisk the egg whites and salt until soft peaks form before adding fine sugar gradually. Incorporate the dry ingredients gently to maintain the airy volume required for proper foot development. Bake at 320 degrees Fahrenheit, briefly opening the oven door halfway through the cooking time to release accumulated steam. Cool the shells completely on a wire rack before handling, because warm cookies fracture easily upon removal. Softened unsalted butter whipped with icing sugar creates a stable filling that holds the sandwich halves together. Storing the assembled pastries in the refrigerator for twenty-four hours allows the interior textures to soften properly. Pair these delicate almond confections with sparkling wine or black coffee to balance the rich sugar content.
