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How to Make French Macarons
Measure 110g egg whites and age over 2-3 days before making macarons
Place 150g granulated sugar in a small saucepan.
Measure 35g water and place in saucepan with sugar.
Put 60g of the egg whites in the bowl of a stand mixer
Sift 150g almond flour
Add 150g sifted powdered sugar to the almond flour
Add the remaining 50g egg whites to the almond flour/sugar mixture. Do not mix.
Turn on stand mixer at high speed and whip egg whites until pale and foamy. Do not overbeat.
Boil sugar and water in saucepan until it reaches 243 F.
By now the egg whites may have flattened. Turn mixer on high and let it whip for a few seconds, then turn on medium speed. Add sugar-water mixture (candy syrup) to the egg whites. Mix on high speed.
Halfway through the process of making the meringue, add food coloring.
Keep beating until the bottom of the bowl is lukewarm to the touch, about 120 F.
Mix 1/3 of meringue in flour/sugar/ egg mixture with a rubber spatula. Then add the rest of the meringue and massage the batter with the rubber spatula until batter flows like magma.
Pour batter into piping bag, fitted with a 5 pt tip.
Prepare piping template onto baking sheet. Circles are 1 in diameter 2 inches apart.
Place parchment paper over template.
Pipe batter into baking sheet using template as a guide.
Let stand for 15-30 minutes. Turn on oven to 375 degrees (350 if using convection oven with the fan on).
Meanwhile, prepare chocolate ganache by chopping the chocolate into small chunks.
Grate orange peel for its zest.
Soften the butter by microwaving it on a gentle defrost cycle
In saucepan over low heat, stir chocolate and cream until chocolate is melted and perfectly blended in.
Let cool a few minutes and then add the orange extract, zest, and butter. Pour into bowl and let cool for 30 mins before serving.
Remove template from under the parchment paper.
Before placing in oven, tap baking sheet on countertop. This helps remove air bubbles from the macarons.
Place baking sheet on top of an identical sheet for insulation, then place in oven for 15 mins if not using convection, 13 mins if using convection. Put a wooden spoon in the door to prop it open.
Let macarons stand for 15-30 mins before removing from sheet.
Fill a pastry bag with ganache and pipe the ganache on the flat side of a macaron shell.
Optional: fill the center of the ganache with orange marmalade. Press macaron shell on top to create a little sandwich. Bon appetit!
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