Easy Homemade Macarons: A Step-by-Step Guide
Easy Homemade Macarons: A Step-by-Step Guide
Mastering the Art of French Macarons at Home
Embark on your macaron-making journey with confidence! This detailed recipe will guide you through creating perfectly crisp shells with a delightfully chewy interior. Get ready for a sweet success!
Macaron Shell Ingredients- 70g egg whites (at room temperature)
- 70g granulated sugar (for meringue)
- 60g almond flour (finely sifted)
- 60g powdered sugar (finely sifted)
- Food coloring of your choice (optional)
Cooking Instructions
Step 1
Begin by separating your egg whites into a clean bowl. Using a hand mixer or whisk, whip the egg whites until foamy. Gradually add the 70g of granulated sugar in three additions, continuing to whip until stiff, glossy peaks form. The meringue should be firm enough that it doesn’t slide out when you tilt the bowl.
Step 2
Sift the almond flour and powdered sugar together over the meringue in 2-3 batches. Gently fold them in using a spatula, employing a technique called ‘macaronage’. This involves scraping the sides and bottom of the bowl and folding the batter over itself, creating a ‘ribbon’ or ‘lava’ consistency where the batter slowly flows like thick ribbon. Once you achieve this consistency, gently fold in your desired food coloring. Be careful not to overmix, as this can make the batter too runny.
Step 3
Transfer the macaron batter to a piping bag fitted with a round tip (about 1cm in diameter). Pipe small, uniform circles onto a baking sheet lined with parchment paper or a silicone mat. Firmly tap the baking sheet on the counter several times to release any large air bubbles. Let the piped macarons air dry at room temperature for 30 minutes to 1 hour, or until a skin forms on the surface and they no longer stick to your finger when lightly touched. Bake in a preheated oven at 150°C (300°F) for about 15 minutes. Adjust baking time and temperature according to your oven’s specifications.
Step 4
While the macaron shells are baking, let’s prepare a delicious and smooth milk butter cream filling that will perfectly complement the shells.
Step 5
In a bowl, whisk together the 2 egg yolks and 30g of granulated sugar until well combined. Add the 50g of milk and cook over medium-low heat, stirring constantly, until the mixture thickens into a custard-like cream. This step is similar to making a classic pastry cream.
Step 6
In a separate bowl, cream the 100g of softened unsalted butter until light and fluffy. Gradually add the slightly cooled milk and egg yolk mixture to the butter, mixing well until a smooth and creamy filling is formed. Once the macaron shells have completely cooled, pipe or spread the filling onto one shell and sandwich it with another. Your homemade macarons are ready to be enjoyed!
