Macarons basic recipe
Macarons. Everyone loves macarons. If you don’t like them, you haven’t tasted the right ones yet. The sky is the limit for what kind of macarons you can make, both in taste and in design!
I have tried different recipes, back and forth, and finally I figured out my own, which suited me and my oven well. Macarons are some delicate and fragile desserts. If you want to do it properly, some planning are required, or you can make the quick version and buy almond flour at the store. But remember that you can not use fat-reduced almond flour.
Do you want to make your own almond flour? Press the button below to go directly to the method of making the almond flour at home.
- 200 gr egg whites
- 260 gr sugar
- 260 gr icing sugar
- 270 gr almond flour
Pour the egg whites and sugar into the baking bowl, whip for 6-10 minutes. This is because when the meringue is whipped enough it does not rise in the oven. So this is an important step.
But let’s face it, all the step are important when it comes to macarons.
Then sift the icing sugar and almond flour together, whether you choose to use almond flour from the store or if you make it yourself, the procedure is the same.
When the meringue is done, you have the desired color in the meringue and sift the icing sugar and almond flour into the batter.
Now it’s time to turn the batter together, DO NOT stir or whip. (It is important that the color comes in before the turning begins, as you can not turn in the color afterwards. You can also have the color when you whip the meringue.)
Turn gently with a spatula, this is called macaronage.
When the batter behaves like liquid lava, and you can make an uninterrupted 8 with the batter hanging down from the spatula, and this 8 disappears within 30 seconds, then the batter is done.
Put the batter in a piping bag with a round tip, and pipe away. If you do not have silicone mats, you can make them on plain baking paper, then count seconds when you pipe to get them as similar as possible.
If you have a silicone mat, you fill the inner ring, then the outer one should fill by itself when you "tap" the worktop 20 times.
You must drop the baking tray hard into the worktop about 20 times for all air bubbles to be knocked out of the batter.
Let the macarons dry for about 15-20 minutes before baking them. This is because the macaroons should get a skin.
Bake them at 150 degrees for 14 minutes.