Perfect French Macarons Made Easy

Tender, airy, crispy, melting in your mouth. Homemade macarons are cakes made from proteins, sugar, almond flour and delicate cream. They are not easy to make. However, if you follow the described recommendations, you will definitely get this exquisite French delicacy.
cook time: 2h
Lucas Halstead
Perfect French Macarons Made Easy

Nutrition Facts (per serving)

404
Calories
23g
Fat
44g
Carbs
6g
Protein

Ingredients (10 portions)

For macarons:

Almond flour 100 g
Powdered sugar 100 g
Egg whites 70 g
Sugar 90 g
Lemon acid to taste

For the chocolate ganache:

Heavy cream 100 g
Dark chocolate 100 g
Butter 20 g

Recipe instructions

Step 1

Step 1
How to make homemade macarons? Prepare the necessary products. It is very important to accurately measure the amount in grams, so you will definitely need a kitchen scale. The whites should be at room temperature, so remove the eggs from the refrigerator in advance. If you don’t have time for this, then warm them in warm water.

Step 2

Step 2
Sift almond flour and powdered sugar to break up any lumps. It is better to weigh them after sifting.

Step 3

Step 3
Mix the powder and flour thoroughly with a whisk.

Step 4

Step 4
Separate the whites from the yolks. Make sure that not a single drop of yolks gets into the whites, otherwise the latter will not beat. Start beating the whites with the mixer at low speed. As soon as a slight foam forms, add a pinch of citric acid. You can also read about how to properly beat egg whites in the article, the link to which is at the end of this recipe.

Step 5

Step 5
Increase mixer speed and continue beating. In a thin stream, add sugar into the whites in several additions. The mass will begin to turn white and increase in volume.

Step 6

Step 6
Beat the whites until they form stable peaks. The whites should keep their shape. If you turn the container over, the protein mass will not leak out.

Step 7

Step 7
Fold the whites into the flour and powder mixture. With gentle but confident movements, start mixing everything. You need to work with the spatula from the bottom up, making, as it were, exciting and turning movements.

Step 8

Step 8
You need to stir the mass long enough, it should become fluid, but not liquid. If you lift the spatula above the bowl, the dough will not fall in pieces, but will slowly drain from it.

Step 9

Step 9
Transfer the dough into a piping bag fitted with a simple round tip.

Step 10

Step 10
It is better to bake macarons on a Teflon mat. Place the pieces, holding the bag perpendicular to the baking sheet and leaving gaps between them. At the end, you need to hit the baking sheet on the table several times to expel the air from the dough. Leave the baking sheet with the preparations for 1-1.5 hours at room temperature. A crust should form on their surface, which will prevent the dough from cracking during baking. Touch them with your finger; the pieces should be completely non-sticky.

Step 11

Step 11
Bake macarons in the oven at 150 degrees for about 15 minutes. Five minutes after you start, open the door for a minute to let out the steam. The cakes should begin to rise, forming a signature “skirt” at the bottom. If you touch the top at the end of baking, the lid should not move relative to the skirt. This means it’s time to take the cakes out. Remove them from the mat only after they have cooled completely. Your baking time and temperature may vary.

Step 12

Step 12
Prepare the necessary ingredients for the filling — chocolate ganache. It is better to use heavy cream. Choose dark chocolate.

Step 13

Step 13
Boil the cream in a small saucepan or saucepan.

Step 14

Step 14
Add the chocolate broken into pieces to the cream and mix well until it is completely dissolved.

Step 15

Step 15
Add butter and mix again.

Step 16

Step 16
Pour the ganache into a piping bag and place it in the refrigerator to cool and thicken. I used a simple plastic bag as a pastry bag.

Step 17

Step 17
Cut off the tip of the bag and squeeze the cooled ganache onto one half-blank. Select the second half according to size and cover the first one with it.

Step 18

Step 18
Form all the cakes in this manner. It is better to cool them before using. Bon appetit!

Additional rubrics

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