French Macarons by @manningherkitchen
24 servings
🥚
150 g
Egg Whites
🌰
200 g
Almond Flour
🍬
130 g
Granulated Sugar
🍚
190 g
Powdered Sugar
🌿
7.3 mL
Vanilla
🧂
1.2 g
Cream Of Tartar
🧂
0.44 g
Salt
🎨
0.15 mL
Food Coloring
🧁
Frosting
Preparation Steps
Step 1/23
Optional: Place the egg whites in a loosely covered bowl and refrigerate them for 3 days to slightly dehydrate them.
Step 2/23
Bring the aged egg whites to room temperature for about 30 min before mixing.
Step 3/23
Process the almond flour briefly to make it finer, taking care not to turn it into almond butter.
Step 4/23
Sift the processed almond flour twice, discarding any coarse pieces that do not pass through the sieve.
Step 5/23
Sift the powdered sugar with the almond flour into a clean bowl, then set the dry mixture aside.
Step 6/23
Add 100 g egg whites to a clean, grease-free mixing bowl and whisk until they become foamy.
Step 7/23
Add the cream of tartar to the foamy egg whites, then continue whisking.
Step 8/23
Slowly add the 90 g granulated sugar in small additions of about 1/8 cup while continuously whisking.
Step 9/23
Add the vanilla extract, salt, and desired food coloring to the meringue.
Step 10/23
Whisk until the meringue forms thick, stiff peaks and does not move when the bowl is inverted.
Step 11/23
Fold one-third of the sifted almond flour mixture into the meringue gently with a rubber spatula.
Step 12/23
Fold in the remaining dry mixture in two additions, adding each portion when the preceding one is barely incorporated.
Step 13/23
Continue folding the batter until it flows like lava and a ribbon can form a figure eight without breaking.
Step 14/23
Fit a piping bag with a large round piping tip, then transfer the macaron batter into the bag.
Step 15/23
Line two baking sheets with parchment paper and pipe evenly sized rounds of batter, spacing them about 1 inch apart.
Step 16/23
Firmly tap each baking sheet on the counter several times to release trapped air bubbles.
Step 17/23
Leave the piped shells uncovered at room temperature for about 40 min until a dry skin forms on their surface.
Step 18/23
Preheat the oven to 300°F (150°C) while the macaron shells rest.
Step 19/23
Bake the shells at 300°F (150°C) for 12 to 14 min, rotating the baking sheets halfway through baking.
Step 20/23
Cool the baked shells on their baking sheets for at least 10 min before removing them.
Step 21/23
Transfer the shells carefully to a wire cooling rack and cool them completely.
Step 22/23
Pipe or spread frosting onto the flat side of half the cooled shells.
Step 23/23
Place a remaining shell over each filled shell and gently press to make macaron sandwiches.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
110 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
1 hour 0 minutes
Cooking
13 minutes
Overall
1 hour 13 minutes
Difficulty
Level
Expert (4/4)
Steps
23 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@manningherkitchen
Origin
Cuisine
French
Geographic
France, Europe
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos