How to make macarons (with free recipe) | Baking Tutorial with Zoë François

almond flour

🥗Healthier: ground oats

💰Cheaper: sunflower seed flour

Ground oats are lower in fat, while sunflower seed flour is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and lower in saturated fat, while margarine can be more budget-friendly.

Prepare 3 baking pans with parchment paper.

In a food processor, mix together almond meal and powdered sugar.

Combine egg whites and a pinch of cream of tartar and whip until foamy.

Slowly add granulated sugar while continuing to whip until soft peaks form.

If desired, add gel food coloring and continue whipping until stiff peaks form.

Fold one third of the almond mixture into the whipped egg whites, then the next third, and finally the last third.

Continue folding until the batter starts to slump down the side of the bowl, indicating it's ready to pipe.

Using a pastry bag fitted with a large round tip, pipe equal-sized mounds of batter onto the prepared trays.

Bang the trays on the counter 7 or 8 times until the macarons are flat.

Let the piped batter sit at room temperature until they no longer look shiny and have developed a skin.

Bake one sheet at a time in the middle of a preheated oven for about 12 minutes.

Check that each macaron has a 'foot' and is stable when touched to confirm they are done.

Once cooled, fill the shells with ganache or buttercream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens