How To Make French Macarons (FOOLPROOF RECIPE)

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.

Measure all ingredients accurately using kitchen scales before starting.

Make the almond mixture by pulsing almond flour and powdered sugar in a food processor about 10 times, or sift them three times if you don't have a food processor.

To make a chocolate version, add 2 tablespoons of cocoa powder to the dry ingredients.

Separate the egg whites into a large heatproof bowl to avoid contaminating all egg whites if any yolk gets in.

Add caster sugar and cream of tartar to the egg whites and whisk together.

Place the bowl over a double boiler, ensuring the bottom doesn't touch the water, and whisk for a couple of minutes until the sugar dissolves and the mixture is warm to the touch.

Remove from heat and whip the egg whites with an electric hand mixer until stiff peaks form.

Add food gel for coloring, avoiding liquid food dye to prevent cracked macarons.

Fold the dry ingredients into the meringue with a stiff spatula until just combined, then mix carefully until the batter reaches a ribbon-like consistency that can form a figure eight.

Transfer the batter to a piping bag fitted with a round tip.

Pipe small circles onto a silicone baking mat-lined baking tray, using a guide for size and spacing them well apart.

Tap the tray on the workbench three times to release air bubbles from the batter.

Let the piped macarons dry until a skin forms, about 30-60 minutes, depending on humidity.

Preheat the oven to 150°C (300°F).

Bake the macarons for 15-20 minutes until they have risen and are firm.

Remove from the oven and let cool completely on the baking sheet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens