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French Macarons

RecipesCOOKIES & CANDIESJan 19Written By Malu Bonifacio

French macarons has only 4 ingredients: almond meal, icing sugar, egg whites and granulated sugar. From these ingredients, making it looked quite simple but I think this is the most challenging cookie I ever made. I have failed several times when I started doing it. A lot readings and videos on macarons helped me to finally do it right. As the saying goes,, practice makes perfect.

A few years ago, my family had the chance to go to Paris. One of our goals is to taste an authentic macaron. We went and bought at Pierre Hermé, Ladurée and Paul to see if there is any difference in taste. I was so amazed with variety of macaron flavors from chocolates, coffee, caramel, lemon, pistachio, vanilla, green tea, strawberry and a lot more.

French Macarons

Yield

8

Ingredients

  • 140 grams egg whites (4 pieces)
  • 70 grams granulated sugar (⅓ cup)
  • 230 grams icing sugar (1½ cups)
  • 120 grams almond meal (1 cup)
  • pinch of salt
  • optional: gel food coloring
  • 4 ounces cream cheese, softened (half)
  • 1/4 cup unsalted butter
  • 1 1/2 cup icing sugar
  • 1 tsp vanilla

Instructions

  1. Sift in a medium bowl the icing sugar, almond meal and salt (twice). Set aside.
  2. Beat egg whites.
  3. When bubbles starts to form, gradually add the sugar.
  4. When soft peaks form, add the gel coloring. Beat until stiff enough to turn the bowl upside down.
  5. Fold the dry ingredients into the egg mixture. It should roughly take 30-50 folds. Do not over mix. The mixture should be smooth and not runny.
  6. Transfer to a piping bag with round tip.
  7. Pipe into the trays.
  8. Tap trays on the counter with a towel underneath to break any air bubbles. Let it sit in the counter for at least 30 minutes. Pre heat oven to 300°F.
  9. Bake for 20 minutes. The macaron should come off cleanly on the trays.
  10. Beat the butter and cream cheese together with paddle attachment until smooth and creamy.
  11. Add the confectioners sugar and vanilla.
  12. Transfer to a piping bag and fill the macarons.