Delicate Homemade French Macarons
Easy and Beautiful French Macarons for Beginners
Delight your loved ones with these exquisite and delicious homemade macarons! Their charming appearance makes them perfect for gifting, adding a touch of sweetness and elegance to any occasion.
Macaron Shell (Shell) Ingredients
- 60g finely ground almond flour
- 80g sifted powdered sugar
- 50g room-temperature egg whites (approx. 1.5 egg whites)
- 45g granulated sugar
- Chocolate filling, as needed
Meringue Buttercream Filling (Chocolate Flavor)
- 100g sifted powdered sugar
- 20g room-temperature egg whites (approx. 0.5 egg white)
- 1 Tbsp lemon juice
- Food coloring (optional, desired colors)
- 100g sifted powdered sugar
- 20g room-temperature egg whites (approx. 0.5 egg white)
- 1 Tbsp lemon juice
- Food coloring (optional, desired colors)
Cooking Instructions
Step 1
First, let’s prepare the macaron shells. In a bowl, whip the egg whites until stiff peaks form to create a meringue. It’s crucial to add the granulated sugar in 2-3 additions while whipping, ensuring the peaks stand firmly. Next, gently fold in the sifted almond flour and powdered sugar using a spatula, moving in a ‘figure 8’ motion. Be careful not to overmix, as this can make the batter too runny. Once the batter reaches the correct consistency (macaronage), transfer it into a piping bag fitted with a round tip.
Step 2
Pipe small, uniform rounds of batter onto a baking sheet lined with parchment paper or a silicone mat. Allow the piped shells to dry at room temperature for about 30 minutes to an hour, or until a skin forms and they are no longer sticky to the touch. This drying time can vary depending on humidity. Once dried, bake in a preheated oven at 150°C (300°F) for 50 minutes to 1 hour. Baking time may need to be adjusted based on your oven. Let the shells cool completely on a wire rack before carefully peeling them off the mat. Now, for the filling! In a bowl, whip the egg whites to form a meringue, then gradually add the sifted powdered sugar and lemon juice, whipping until a smooth, creamy consistency is achieved. If desired, add a small amount of food coloring to achieve your desired shades. Transfer the filling into a piping bag.
Step 3
To assemble, pipe a dollop of the chocolate filling onto the flat side of one cooled macaron shell. Gently sandwich it with another shell, pressing lightly. Your beautiful macarons are now complete! For the best texture and flavor, it’s recommended to let the assembled macarons mature in the refrigerator for at least 24 hours before serving. This allows the shells and filling to meld together, creating a wonderfully chewy texture. Package them prettily for a thoughtful and delightful gift.
