How To Make Macarons Using The French Method
Last Updated on: 18th February 2021, 12:00 am
Macarons Using The French Method
The incredibly delicious French macarons are a real treat for those with a sweet tooth! The main advantage of macarons is that they can be of a wide variety of shades and with almost any cream. By following this recipe showing how to make macarons using the French Method. You will get the perfect macaroon in just one hour.
Ingredients
Ingredients For Macarons:
- Ground Almond Flour – 125 Grams Sifted
- Powdered Sugar – 240 Grams Sifted
- Sugar – 74 Grams
- Fresh Egg Whites – 146 Grams Room Temperature
- Vanilla Extract – 1 Teaspoon
For the white chocolate ganache:
- White chocolate – 100 g
- Cream (33%) – 100 g
Step by Step Recipe
Follow these steps for the perfect Macarons recipe French method
Step 1
Separate the egg whites (146 grams) from the yolks in advance and put them in a jar, leave for a few hours at room temperature. Sift almond flour and powdered sugar. Removing clumps will give you super-smooth shells. Measure your sugar. You must use a scale for the measurement because grams cannot perfectly replace cups.
Step 2
Add your egg whites and vanilla extract to the mixer. Beat first at low-speed for two minutes and add sugar. Increase the speed now. Add your food colour and beat the whites until they are fluffy. You should get a white, airy, and firm mass that will not fall off when mixed with flour.
Step 3
Add almond flour and powdered sugar into the whipped egg white and gently stroke the dough with a spatula from the bottom up. You will need to push the mixture against the bowl each time. It will start to get glossy. Almond dough should have a certain consistency – not too runny and not too thick. An extra drop of moisture will detrimentally affect the appearance.
Step 4
Take a piping bag with a smooth tube. Rest your piping bag over a large cup and fill with mixture. Line the baking sheet with a silicone mat and pipe mixture in the desired shape (round, triangle, oval, etc.). Try to stick to the same size. Keep the distance between them to avoid sticking.
Step 5
Pop any air bubbles with a scribe or toothpick. This procedure will smooth the surface of the cookie and allow air to escape from the dough. Let your macs rest for 20 – 30 minutes. They will start to lose their shine and feel like the skin. A very thin layer that does not stick to the fingers forms on the surface of the dough.
Step 6
Turn on your oven to preheat to 285 degrees and bake for 19-21 minutes. Your macs are ready! Leave them to cool for a while before filling them.
Step 7
Melt white chocolate with cream in a water bath. When the chocolate is completely dissolved, remove the mixture from the water bath and let it cool completely, and beat. Put it in the refrigerator for at least 1 hour. Next, you need to put the filling into a small pastry bag and put it on one half of the cake. Cover with the second, and pressing it a little.
Macarons are ready. Enjoy!
