French Macaroons
These cookies are extremely picky so make sure you do everything exactly as instructed or they will not turn out at all.
These cookies are extremely picky so make sure you do everything exactly as instructed or they will not turn out at all.
- Carbohydrate 0.65757931312607 g
- Cholesterol 10.1520000291788 mg
- Fat 0.445844625525011 g
- Fiber 0.0478087492121426 g
- Protein 1.10687587580054 g
- Saturated Fat 0.0893968564519208 g
- Serving Size 1 1 Serving (14g)
- Sodium 169.711918760113 mg
- Sugar 0.609770563913927 g
- Trans Fat 0.0633661876077818 g
- Calories 20 calories
Step-by-step
- in a large bowl sift powdered sugar and almond flour and whisk it. set aside.
- in another large bowl beat (make sure you use a hand beater!) egg whites for 4 minutes then for 4 more minutes gradually add in sugar.
- add in salt and food coloring (any color, and it will lighten up a lot when they bake).
- now slowly add in the almond flour with a spatula by adding in a little the folding it 20 times then add more then fold 20 times and so on (don't over mix or under mix).
- using the spatula put all the batter in a plastic bag with a wide circle tip, no fancy tip just the base tip, and seal it.
- take a cookie sheet lined with parchment paper, not wax paper, parchment paper.
- then squeeze out batter in a swirl motion and bounce it in the centre and move on.
- then take your tray and tap it really hard on the counter lots of times.
- now let them sit out for 30 minutes.
- preheat oven to '300 degrees and bake for 20 minutes on the top rack.
- make sure you have frosting for the middle!
- bon apetit!
Egg whites dictate the structural integrity of every successful French macaroon batch. When beaten, proteins unwind and trap air, creating a stable foam that must support dense sugar and nut flours without deflating. Achieving this requires strict adherence to mechanical timelines: whipping the whites for four initial minutes builds the primary matrix, while incorporating granulated sugar gradually over another four minutes stabilizes those delicate air bubbles into a glossy meringue. Room temperature whites yield higher volume than cold ones because lower surface tension allows air to incorporate faster.
The Mechanics of Fold and Rest
Sifting powdered sugar and almond flour removes large particulates that would otherwise puncture the smooth outer shell during baking. Folding this dry mixture into the meringue requires deliberate physical intervention. Count twenty folding motions per addition using a spatula to deflate excess air systematically without overworking the batter into a liquid state. Piping the circles onto parchment paper rather than wax paper prevents adhesion issues, while forcefully tapping the baking sheet against the counter releases trapped air pockets that cause surface cracking.
- Let the piped shells rest uncovered for 30 minutes to form a dry skin before baking.
- Maintain oven temperature at 300 degrees Fahrenheit on the top rack.
- Bake the cookies for exactly 20 minutes.
- Use a hand beater instead of a stand mixer for better control over the meringue density.
