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French Macarons
Created by: Howcan Team
Ingredients
- 1 3/4 cups of confectioners' sugar
- 1 cup of almond flour
- 3 large egg whites
- 1/4 cup of granulated sugar
- 1/2 teaspoon of vanilla extract
- Food coloring (optional)
- 1/2 cup of unsalted butter, softened
- 1 1/2 cups of confectioners' sugar
- 1 teaspoon of vanilla extract
- 2 tablespoons of heavy cream
Instructions
- Line two baking sheets with parchment paper.
- In a medium bowl, sift together 1 3/4 cups of confectioners' sugar and 1 cup of almond flour.
- In a separate bowl, beat 3 egg whites until foamy. Gradually add 1/4 cup of granulated sugar and continue to beat until stiff, glossy peaks form. Add 1/2 teaspoon of vanilla extract and food coloring, if desired, and beat until combined.
- Gently fold the almond flour mixture into the egg white mixture until smooth and shiny.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheets.
- Tap the baking sheets on the counter to release any air bubbles, then let the macarons sit at room temperature for 30 minutes to form a skin.
- Preheat the oven to 300°F (150°C).
- Bake the macarons for 15 minutes, rotating the pans halfway through baking.
- Allow the macarons to cool completely on the baking sheets before carefully peeling them off the parchment paper.
- To make the filling, beat 1/2 cup of softened butter until creamy. Gradually add 1 1/2 cups of confectioners' sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of heavy cream, beating until smooth and fluffy.
- Spread or pipe the filling onto half of the macarons, then sandwich with the remaining macarons.
- Store the macarons in an airtight container in the refrigerator for 24 hours before serving to allow the flavors to meld.
Macarons have a rich history dating back to the 8th century in Venice, Italy. However, it was the French who elevated these delicate confections to an art form. Renowned pastry chef Pierre Desfontaines of the iconic Ladurée in Paris is credited with creating the modern macaron in the 1930s. These light, airy meringue-based cookies sandwiched with ganache, buttercream, or jam, have since become a global sensation. Today, the best macarons can be found in Paris at Ladurée or Pierre Hermé, where innovative flavors like rose, pistachio, and salted caramel delight the senses. Achieving the perfect balance of crisp shell and chewy interior is crucial in mastering this delectable treat.
45 min
24
90 calories
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