French Macarons
I have been asked by some of you to explain how to bake the perfect French macaron and while they are the divas of the cookie world, you can make them at home with a little bit of practice and patience. The result is worth it, as what you can achieve are perfectly smooth, rounded little sweets that you can colour to your hearts desire and fill with the most intoxicating flavours. Macarons are the picture of class, dainty tea parties and are perfect for any gathering you wish! Macarons are little, almond-meringue based cookies that have a crisp, eggshell-like top and a soft interior. Macarons are usually filled with buttercream, ganache or fruit gels and are a very dainty, fragile and sought after French/Italian pastry. A version of macarons have been produced since the 8th century AD and were a popular sweet in the household of Catherine de Medici and Henry II of France. In 1792, another version of the macaron was created by two Carmelite nuns who baked and sold the sweets to pay for their housing during the French Revolution. The colourful sandwich version of macarons did not exist until the 1830s, their creation generally credited to the French patisserie Laduree. As the years have passed, I have come up with my own little tricks to ensure a 98% success rate when making macarons, and I have since made thousands. Once you get the hang of it, macarons will become one of your favourite sweets to make and you can play with colours and flavours to create your own version. There are many ways to make these beautiful little sweets, and while I am going to walk you through my favourite way to make them, you can always try a different way and see how it goes! While I pray you succeed, and I will instruct you so that you have the best chance of success, remember this story the first time you mess these up, because as I did, so will you, a few times. Don’t feel bad, just crush them up and use them on ice cream, cakes, add the crushed cookies to icing for texture or top your favourite mousse for some crunch. The crumbs will keep in the freezer for quite a while!
I have been asked by some of you to explain how to bake the perfect French macaron and while they are the divas of the cookie world, you can make them at home with a little bit of practice and patience. The result is worth it, as what you can achieve are perfectly smooth, rounded little sweets that you can colour to your hearts desire and fill with the most intoxicating flavours. Macarons are the picture of class, dainty tea parties and are perfect for any gathering you wish! Macarons are little, almond-meringue based cookies that have a crisp, eggshell-like top and a soft interior. Macarons are usually filled with buttercream, ganache or fruit gels and are a very dainty, fragile and sought after French/Italian pastry. A version of macarons have been produced since the 8th century AD and were a popular sweet in the household of Catherine de Medici and Henry II of France. In 1792, another version of the macaron was created by two Carmelite nuns who baked and sold the sweets to pay for their housing during the French Revolution. The colourful sandwich version of macarons did not exist until the 1830s, their creation generally credited to the French patisserie Laduree. As the years have passed, I have come up with my own little tricks to ensure a 98% success rate when making macarons, and I have since made thousands. Once you get the hang of it, macarons will become one of your favourite sweets to make and you can play with colours and flavours to create your own version. There are many ways to make these beautiful little sweets, and while I am going to walk you through my favourite way to make them, you can always try a different way and see how it goes! While I pray you succeed, and I will instruct you so that you have the best chance of success, remember this story the first time you mess these up, because as I did, so will you, a few times. Don’t feel bad, just crush them up and use them on ice cream, cakes, add the crushed cookies to icing for texture or top your favourite mousse for some crunch. The crumbs will keep in the freezer for quite a while!
- Carbohydrate 8.69792508962004 g
- Cholesterol 1.495 mg
- Fat 2.90428966667298 g
- Fiber 0.57997165779074 g
- Protein 1.42303633333333 g
- Saturated Fat 0.507769858334596 g
- Serving Size 1 1 macaron (21g)
- Sodium 7.97460833339645 mg
- Sugar 8.1179534318293 g
- Trans Fat 0.200395166666541 g
- Calories 64 calories
Step-by-step
- Combine almond flour and icing sugar in a food processor. Pulse for 30 seconds until light, airy and fine.
- Sift the icing sugar and almond powder mixture into a large mixing bowl and set aside.
- In a small saucepan, combine sugar and water. Stir until all the sugar is moistened. Try not to get any sugar up the sides of the saucepan as this will burn.
- Fit the saucepan with a candy thermometer and set over medium-high heat. Bring to a boil and cook until the thermometer reaches 238°F DO NOT STIR.
- Immediately after turning on the heat under the sugar, add egg whites to the bowl of a stand mixer, fitted with a whisk attachment and start to whip on medium speed.
- Once the egg whites are foamy, add the lemon juice and continue to beat until soft, rounded peaks form.
- When the sugar syrup is ready, pour into the whipping egg whites by gently tipping the saucepan into the space between the whisk and the side of the bowl, using the side of the bowl as a guide. You want a slow, steady stream of syrup to pour into the egg whites. You can pour the sugar directly down the inner side of the bowl, using the lip of the bowl as a rest, if it is easier on your wrists.
- Once all the sugar is incorporated into the egg whites, turn the mixer up and whip the egg whites until stiff peaks form and the bowl of the mixer is no longer warm.
- If you wish to add food colouring, add it now to the egg whites. The food colouring must be in powder or gel form, do not use liquids.
- Using a rubber spatula, scrape half of the egg whites out and fold into the almond flour mixture until fully combined.
- Fold in the remaining egg whites into the almond mixture and mix well.
- Now it is time to stir. This step is called “Macaronnée”, which is basically slapping the mixture against the side of the bowl using the spatula to thin the mixture. It is ready when a scoop of the mixture falls from the spatula in a continuous ribbon and disappears back into the batter in the bowl in about 15 seconds.
- Fit a large piping bag with a round tip and spoon the mixture into the bag.
- Use a baking sheet fit with a silicone baking mat (best results) or a piece of parchment paper cut to size.
- Pipe equal rounds of batter about 1.5” apart. Use steady pressure when pushing the batter out of the bag to ensure equal rounds.
- Gently tap the bottom of the pastry sheets to smooth the macarons tops.
- Let the macarons sit for 1 to 2 hours until the tops are dry to the touch and matte.
- Preheat oven to 275°F.
- When macarons are dry, bake them in the middle of the oven for 20 minutes.
- Let the macarons cool completely before removing them from the trays.
- Once the macarons are cool, you can package them and freeze them, or fill them with your desired flavoured buttercream, chocolate or fruit filling.
The Allure of French Macarons: A Home Baker's Journey
My love affair with French macarons began unexpectedly, during a frantic stint as a stand-in pastry chef. The pressure was immense; these delicate confections were a menu staple, demanding perfection. My initial attempts were, to put it mildly, disastrous. I vividly remember one late-night baking session, striving to produce hundreds of mini macarons for the next day. Following the recipe meticulously, I still ended up with a tray full of cracked, uneven cookies. The despair was palpable. The executive chef, a kind and understanding man, saw my distress and, with a chuckle, reminded me that even failures can have a certain charm. He crushed the ruined macarons, transforming them into a quirky garnish. That moment taught me a valuable lesson: baking, especially with such finicky treats, is a journey, not just a destination.
Over the years, I've refined my technique, achieving a near-perfect success rate. I've discovered the subtle art of the "macaronage," the delicate folding and stirring that transforms the batter into the perfect consistency. I've learned the importance of patience, allowing the macarons to dry before baking, ensuring that signature crisp shell and delicate foot. The process itself is almost meditative—the precise measurements, the careful piping, the anticipation as they bake. And the result? Oh, the result! The delicate crunch, the melt-in-your-mouth interior, the burst of flavour—it's a symphony of textures and tastes that is simply irresistible.
Beyond the technical aspects, making macarons is about creativity. The colours are endless, from the softest pastels to the boldest hues. The flavor combinations are virtually limitless, from classic vanilla and chocolate to more adventurous pairings like lavender honey or rose pistachio. Each macaron becomes a tiny canvas, a testament to the artistry of baking. I encourage you to experiment, to embrace the unexpected, and to discover your own unique style. Don’t be discouraged by early setbacks; the journey of mastering macarons is rewarding, and the end result is worth the effort.
From Kitchen Catastrophes to Culinary Confidence
I’ve always had a passion for baking, and I think that’s something many women relate to. It's a way to nurture, to create something beautiful, and to share joy with loved ones. Baking macarons, however, tested my skills and patience like nothing else. It wasn’t just about following a recipe; it was about mastering a technique, understanding the science behind the delicate balance of ingredients and temperatures. There were days when I felt overwhelmed, frustrated, even defeated. But, with each attempt, I learned something new. I adjusted my technique, refined my process, and gradually, my macarons improved. It’s been a journey of growth, not just in my baking skills, but also in my confidence as a baker.
Making macarons is not just about the final product. It's about the process itself. The precise measuring, the careful folding, the delicate piping—it's a meditative practice that allows me to focus and clear my mind. It's a ritual that connects me to a rich culinary tradition and, importantly, to myself. The moments of frustration and triumph are all part of the journey. The satisfaction of creating something so beautiful and delicious is immense. And of course, sharing them with friends and family is a joy beyond words.
More Than Just a Treat: A Celebration of Life’s Moments
For me, macarons are more than just a sweet treat; they're a symbol of celebration and connection. I make them for birthdays, anniversaries, holidays, or even just a simple Tuesday afternoon pick-me-up. They're a perfect gift to share, a small gesture that expresses love and care. And they always bring a smile to people's faces, a delightful reminder of life's simple pleasures. My macarons tell a story of patience, precision, and unwavering passion. They are a reminder of the importance of celebrating the small victories along the way. They represent the sweetness of life, the beauty of imperfection, and the joy of sharing something special with others. Every batch holds within it a piece of myself, my journey, my culinary evolution.
The delicate dance of almond flour, sugar, and egg whites is more than just a recipe; it's a testament to my determination and commitment. It’s a reflection of my own growth, from those early kitchen disasters to the consistent success I've achieved. The macarons are my art; they’re my story, told one delicious bite at a time.
