Description
These French macaroons feature a soft, moist filling encased in a delicately crisp shell, perfect for impressing guests or indulging yourself.
Ingredients
Units
Scale
- 240g almond flour
- 240g powdered sugar
- 240g granulated sugar
- Pinch of salt
- 200g egg whites
- 1/4 tsp lemon juice
- 50g granulated sugar
Instructions
- Sift together the almond flour, powdered sugar, and the first quantity of granulated sugar (240g) to ensure there are no large particles.
- In a standing mixer, begin beating the egg whites until frothy. Add a pinch of salt and continue whipping.
- Gradually add the lemon juice and the remaining 50g of granulated sugar while continuing to beat the egg whites until stiff peaks form.
- Carefully fold the sifted dry ingredients into the meringue using a spatula. This is the ‘macoronnage’ process. Mix until the batter is firm and drips slowly.
- Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto a baking sheet lined with parchment paper.
- Let the piped macaroons sit out for at least 30 minutes to form a dry crust on top.
- Preheat your oven to 300°F (150°C). Stack two baking trays and place the macaroons on the top tray to prevent cracking from bottom heat.
- Bake for 15-18 minutes, or until the macaroons have risen and developed their iconic ‘foot’.
- Allow to cool completely before removing from the baking sheet.
Notes
Ensure your dry ingredients are well-sifted to avoid lumps. Allowing the macaroons to sit before baking helps form a crust, essential for their shape. Baking on stacked trays prevents cracking. Store in an airtight container to maintain freshness.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 macaroon
- Calories: 100
- Sugar: 13
- Sodium: 10
- Fat: 4
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 0