French Macaron Shells Recipe
French Macaron Shells Recipe
Making Perfect Crispy French Macaron Shells
The key to perfect French macarons lies in achieving a stable meringue and adequate drying time! Be mindful that humidity, especially on rainy days, can increase the chances of failure. While it might take a few attempts to achieve flawless success, the delicious outcome is always worth it. Aim for shells that are crisp on the outside and delightfully chewy on the inside. Let’s get started on crafting these delightful macaron shells!
Ingredients- 67g Almond flour, finely ground
- 120g Powdered sugar (confectioners’ sugar)
- 53g Egg whites, room temperature
- 13g Granulated sugar
- 1g Vanilla extract or 1-2 drops vanilla flavoring (optional)
Cooking Instructions
Step 1
First, sift the almond flour and 2/3 of the powdered sugar together through a fine-mesh sieve 2-3 times. This process ensures a smooth batter by removing any lumps.
Step 2
In a clean, dry bowl, add the egg whites. Begin whipping them with an electric mixer or whisk on medium speed until frothy. Once a light foam appears, gradually add the remaining powdered sugar, granulated sugar, and vanilla extract (or flavoring) in 2-3 additions, continuing to whip until stiff peaks form.
Step 3
Continue whipping the meringue until stiff peaks form. When you lift the whisk, the meringue should stand straight up without drooping. Be careful not to over-whip, as this can cause the meringue to break.
Step 4
Gently fold the prepared almond flour and powdered sugar mixture into the meringue in three additions. Use a spatula to fold the ingredients together, being careful not to deflate the meringue. This is crucial for a light texture.
Step 5
Continue folding and mixing until the batter reaches the ‘macaronage’ stage. When you lift the batter with your spatula, it should flow down slowly like a ribbon, forming a ‘lava’ or ‘molten’ consistency that spreads and smooths out within about 30 seconds. If you overmix, the batter will be too thin, and the macarons will spread too much. If you undermix, they may develop pointy tops. Finding the right consistency is key.
Step 6
Line a baking sheet with parchment paper or a silicone baking mat. Prepare a piping bag fitted with a round tip (about 1/2 inch or 1 cm) and fill it with the macaron batter. Remove any air bubbles from the piping bag and twist the top securely.
Step 7
Pipe small, uniform rounds of batter onto the prepared baking sheet, about 1 to 1.5 inches (3-4 cm) in diameter. Gently tap the baking sheet firmly on the counter several times to release any trapped air bubbles and help the tops smooth out. The most critical step is drying: allow the piped macarons to air dry in a well-ventilated area for about 1 hour. They are ready when you can lightly touch the surface with your finger and no batter transfers, forming a thin skin.
Step 8
Bake in a preheated oven at 300°F (150°C) for 15 minutes. Oven temperatures can vary, so adjust as needed. Once baked, remove the macarons from the oven and let them cool completely on the baking sheet. Trying to remove them while still warm can cause them to break or stick.
Step 9
Once fully cooled, carefully peel the macaron shells off the parchment paper. Congratulations, your macaron shells are complete! Now, fill them with your favorite ganache, buttercream, or jam to create delicious macarons.
