FRENCH MACARONS RECIPE STEP BY STEP

Hey Guys! Welcome and in today’s video, I’ll share my French Macarons recipe step by step along with the best tips and tricks that will help you master these.

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Macarons are a popular treat in France and are now gaining popularity worldwide. While they may seem challenging to make, this easy recipe is designed for all bakers, from beginners to pros.

With this recipe and a bit of practice, you'll be baking perfect macarons. These colorful, delicate treats are not only delicious, but they're also works of art that will leave your guests speechless.

▶️ Timestamp of today’s recipe:
00:28 Skip Intro, French Macarons Recipe Step by Step
02:14 Sifting Almond Flour & Powdered Sugar
04:09 Making the French Meringue
07:00 Macaronage

▶️Ingredients:
• 140 g Egg whites
• 140 g White Sugar
• ¼ tsp Cream of tarter (Optional)
• 190 g Almond flour
• 170 g Powdered sugar
• Gel food coloring (optional)

▶️Important: Before starting, clean your tools and bowls with white vinegar or lemon juice to eliminate greasy residue. The smallest amount of grease can negatively affect your macaron batter.

▶️Method & Instructions:

• Prepare The Egg Whites: In a small bowl, measure out egg whites. If not at room temperature, microwave in 4-5 second bursts, mixing in-between for 2 rounds.

• Prepare The White Sugar: In a small bowl, measure out the sugar.

• Prepare The Almond Flour & Powdered Sugar: In a medium sized bowl, place a sifter on top and measure out your almond flour right into the sifter. Use a cake scraper, or the bottom of a glass cup, to help sift it through to the bowl. Discard any remaining chunks. Place the sifter on top of the bowl again and measure out the powdered sugar. Sift it into the bowl just like the almond flour. Mix both ingredients together and resift the mixture two more times. Sift it a couple more times if you are aiming for an extremely smooth macaron shell.

• Make The Meringue: Place your egg whites in the bowl of your stand mixer and start off at medium low speed. After a few seconds, add cream of tartar. Continue to mix at medium low speed until the egg whites fully turn white and foamy. Add the sugar slowly, one TBSP at a time. Once all the sugar is in, increase the speed to high. Mix on high for 5 minutes. Check on the meringue - If the peaks are pointing up and you feel a slight resistance when you swirl the whisk attachment, it’s ready. If the peaks are curled, mix for 30 seconds to a minute and check on the peaks again.

• Macaronage: Make a little well in the middle of the meringue and pour the dry ingredients into it. Gently fold/swirl for about a minute until all the dry ingredients are incorporated evenly. Deflate the mixture by gathering the batter to the middle of the bowl and pressing it against the side of the bowl a couple of times. Repeat the deflating process and after a few times, check to see if it falls off the spatula in a controlled, ribbon-like stream. If it’s not, keep deflating and check again. Remember, it’s better to under mix, than over mix.

• Pipe & Rest: In a piping bag, fitted with a small round piping tip, pour the batter into the bag and pipe the macarons onto a silicone mat or parchment paper. Once you’ve filled a sheet, tap the bottom of the pan for 10 seconds to release air bubbles. Use a toothpick to quickly pop any air bubbles on the surface. Rest the macarons in a cool temperature environment for 45 minutes to an hour. (If it’s humid, turn the AC on and/or use a fan in the room) After 45 minutes, lightly slide your finger on one of them to see if a dry skin has formed. Once a dry or slightly tacky skin has formed, it’s ready to be baked in the oven.

• Bake: Bake at 310° F for 14-15 minutes. Let them cool for at least 10 minutes before removing from the pan.

• Fill or Freeze: Fill with your favorite cream or frosting or freeze in an airtight container with parchment paper in-between if stacking.These can be frozen for up to 1 month.

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▶️Tools Used in This Video:
• Hamilton Beach stand mixer: https://amzn.to/46oV8tj
• Compact Food Scale: https://amzn.to/3tcHbkj
• Glass bowl set: https://amzn.to/3t86STm
• Gel food coloring (soft pink): https://amzn.to/49DRfUr
• Small glass bowl set: https://amzn.to/3Qvq3Q3
• Plastic cake scraper: https://amzn.to/3ulgJWn
• Wilton 10 Piping tip:https://amzn.to/470qpUg
• Wilton 12 Piping tip: https://amzn.to/3R33hiV
• Macaron baking mat: https://amzn.to/49GGznP OR https://amzn.to/3SMVeIo OR https://amzn.to/3QIvUjV
• Parchment pape sheets: https://amzn.to/3R1ZgLr
• Baking sheet pans:https://amzn.to/3ufRLrj
• Gold sieve/sifter: https://amzn.to/3Ftfkzc OR https://amzn.to/3MCzriL
• Silicone spatula: marble - https://amzn.to/3taJbd6
• Piping bags:https://amzn.to/3s8wFKT

▶️Music Credit: Lines - Topher Mohr and Alex Elena
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