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French Macarons

Olive
The recipe seems easy because there are only few ingredients but I know better, this is not going to be easy for me.
5 from 1 vote
Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Course Dessert, Sweets
Cuisine French
Servings 2 dozen

Ingredients
  

FOR THE FRENCH MACARONS:

FOR THE FILLING:

Instructions
 

FOR THE FRENCH MACARONS:

  • Preheat the oven to 200°F (93°C)
  • Combine the confectioners’ sugar and almond flour in a medium bowl.
  • If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
  • Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. 
  • Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
  • Sift a third of the almond flour mixture into the meringue and fold gently to combine.
  • If you are planning on adding zest or other flavorings to the batter, now is the time.
  • Sift in the remaining almond flour in two batches.
  • Be gentle! Don’t overfold, but fully incorporate your ingredients.
  • Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806).
  • You can also use a Ziploc bag with a corner cut off.
  • It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
  • Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
  • Bake the macarons for 5 minutes.
  • Remove the pan from the oven and raise the temperature to 375°F (190°C).
  • Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
  • Cool on a rack before filling.

FOR THE FILLING:

  • Mix and cook all the filling ingredients until it is thick.
  • To test for doneness, it should fall off relutantly from the spoon or if it coats the back of a spoon, you know it’s ready.
  • It’s up to you how you want your kaya consistency.
  • Cook it a bit longer if you want it really thick.
  • Cool completely before using.

Notes

Not taking into account the amount of time it takes for you to bring your egg whites to room temperature, the whole baking process, including making the batter, piping and baking will probably take you about an hour to an hour and a half. How long it takes to make your filling is dependent on what you choose to make.
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