Basic Macaron Recipe

An easy to follow recipe for french macarons that will definitely satisfy your cravings for some french pastries.

[Ingredients]

Macarons:

⁃ 1/2 cup almond flour

⁃ 1/2 cup powdered sugar

⁃ 1 egg white

⁃ 1/4 cup caster sugar

⁃ 1/4 tsp cream of tartar

Buttercream:

⁃ 1/4 cup butter

⁃ 1 cup powdered sugar

⁃ 1/2 tsp vanilla extract

⁃ 1 tbsp almond milk (optional)

[Method]

Macaron:

1. Sift your almond flour and powdered sugar into a bowl. If they won’t go through the sifter, try processing the mixture in a food processor to make it finer.

2. Place your egg white and cream tartar in a separate bowl, preferably glass or metal, and start whipping it.

3. When the egg whites become foamy and when no liquid egg white can be seen, start gradually adding in your caster sugar, mixing well in between until your meringue reaches stiff peaks

4. Pour your dry ingredients into the meringue and start folding the batter. You want to fold you batter until you can easily create a figure 8 with th ribbons of batter falling of the spatula. Be careful not to under mix or over mix.

5. When your batter has reached the right consistency, filling a pipping bag with the batter and pipe out quarter sized circles onto a parchment sheet lined baking tray.

6. After you’ve pipped out all your macarons, you want to bang the tray on the counter a few times to release the air bubbles, then let the macarons sit until they form a skin and you can touch the batter without it sticking to your finger.

7. Bake the macarons in a 300° F or 150° C for 18 minutes

8. When they’re done baking, let them cool down before trying to take them off the parchment paper

Buttercream Filling:

1. Whip your softened butter for a minute to fluff it up and make its’ colour paler

2. Incorporate the powdered sugar a bit at a time to prevent a powder shower

3. Add in vanilla extract after all powdered sugar is incorporated

4. Depending on the consistency of the buttercream and your preferences, add some milk to thin out the frosting.

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