Irresistible French Macarons

The most tender, melts in your mouth, beautiful and appetizing! French Macaron cookies are a delicious combination of meringue with almond flour and a layer of white chocolate. A little effort, and the result will pay off one hundred percent — the dessert turns out incredibly tasty! You can take dyes of different colors.
cook time: 20h
Zoe Kendrick
Irresistible French Macarons

Nutrition Facts (per serving)

439
Calories
27g
Fat
44g
Carbs
6g
Protein

Ingredients (6 portions)

For lids:

Almond flour 83 g
Powdered sugar 83 g
Egg whites 58 g
Sugar 58 g
Food coloring 2 g

For filling:

White chocolate 200 g
Heavy cream 100 g
Butter 30 g

Recipe instructions

Step 1

Step 1
How to make French Macaron cookies? Prepare your food. If you are preparing cookies for the first time, then do not increase the portion, this amount will be enough for training. You can make powdered sugar yourself in a coffee grinder. The weight of the whites is approximately equal to the whites of 2 eggs of category C1. The whites should be warm; remove them from the refrigerator in advance.

Step 2

Step 2
First, sift the powdered sugar and almond flour into a bowl. In this recipe, this is not necessary for oxygenation, but to get rid of lumps. Mix the flour and powder well; some cooks advise sifting the mixture again.

Step 3

Step 3
Cookies according to this recipe are prepared using French meringue — for it, the whites are whipped with sugar without additional steps. Pour the whites into another bowl. Start beating them with a mixer. When foam appears, start pouring sugar into them. Beat the egg whites at high speed until smooth and shiny. The peaks should be elastic, a little softer than strong.

Step 4

Step 4
Add food coloring to the whipped meringue if desired. Then mix the mass first with a mixer and then with a spatula until the color is uniform. Add the protein mixture to the flour and powder. Start kneading it using a silicone spatula. Now the most crucial moment begins. The success of the dish will depend on how you knead the macaronage (pasta dough).

Step 5

Step 5
At first the mixture will be steep and lumpy. Then it will gradually begin to become softer. Focus on how it falls from the shoulder blade. If it falls off in pieces, it’s not ready yet. The correct dough should flow from the spatula in a wide ribbon. Again, it is important not to overdo the kneading. If the dough is too thin, it will spread and the lids will not rise. I kneaded the yellow caps a little longer, they rose worse than the red ones. This understanding will come with experience.

Step 6

Step 6
The next important stage is setting out the pasta. It is best to bake them on a special Teflon mat. Do not use silicone, the same applies to uncoated paper — the lids will not rise or will come out crooked (tested on myself). Pipe the lids from a pastry bag with a 9-10mm round tip. For even halves, it is better to make a stencil on the mat. Leave a distance between them, and move the rows in a checkerboard pattern — this way they will bake better.

Step 7

Step 7
Pat the baking sheet on the table so that the air comes out of the lids, pierce the resulting bubbles with a toothpick. Leave the pieces to stand on the table for an hour. They should dry out on top — then when baking you will get the famous skirt. Test it with your finger — it wonʼt stick. Bake the pasta in the oven at 140°C for about 15 minutes. Also check the readiness with your finger — the lid should be dry and not move around the skirt.

Step 8

Step 8
Remove the pan from the oven and immediately remove the mat from it. But don’t rush to remove the halves themselves, they may break. Remove them only after they have cooled completely. Place the finished caps in a container with a lid and put them in the refrigerator.

Step 9

Step 9
Prepare the filling. I made white chocolate ganache. Prepare your food. Take the highest quality chocolate, I have Belgian. Only fatty and natural cream is suitable, 33%.

Step 10

Step 10
Heat the cream in a saucepan until almost boiling. Pour chocolate into them. At high temperatures it will begin to melt quickly. Actively mix the mixture with a spatula until smooth.

Step 11

Step 11
Add the butter to the mixture and stir it in as well.

Step 12

Step 12
The ganache will be smooth and liquid.

Step 13

Step 13
Pour it into a pastry bag and put it in the refrigerator for 8 hours. After the cold it will become very thick and plastic.

Step 14

Step 14
Remove the lids and ganache from the refrigerator. Cut off the tip of the bag and squeeze the filling onto one of the halves.

Step 15

Step 15
Cover it with the other half. Press gently. Stuff all the cookies this way. I highly recommend putting the finished macaroni cookies in the refrigerator for soaking for another 8 hours — they will be much tastier and more tender. Although you can eat it right away.

Step 16

Step 16
Bon appetit!

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