How To Make Basic Macarons (French Method)

Directions

1. Pre-heat the oven to 290*F

2. With a food processor, pulse the confectioners’ sugar and the almond flour until combined. Do not over mix or you will get almond butter!

3. With a stand mixer with a whisk attachment, start whisking the egg whites at medium speed until they are foamy.

4. Add a third of the granulated sugar. Whip it until the mixture grows in size and a meringue starts to form.

5. Add half of the remaining granulated sugar.

6. When the meringue starts gaining shape (it will look like it has little waves), add the rest of the sugar and turn the speed to medium high.

7. Whip the meringue until it is stiff and soft peaks form.

8. Sift the dry ingredients and pour them over the meringue. Fold together until just combined. The method of folding means you are not releasing the air you created while whipping the meringue.

9. If you’re going to color your macarons, this is the point where you will divide your batter and add the color. Add gel or powdered color and fold it in until the color is blended through.

10. Your batter is ready when it’s at the “ribbon stage”, which is when you lift the spatula out of the bowl and the batter falls back down in smooth ribbons.

11. Put the batter into pipping bags and form the macarons on parchment paper or silicone mats.

12. Set them aside and let them set for 20-50 minutes or until they're dry to the touch.

13. Bake one tray at a time from 15-18 minutes.

14. Let them cool before removing from the paper or mat.

15. Fill them with filling of choice. Buttercream, jam, or ganache are all popular fillings.