Traditional French Macarons
Hannah Baker Rawlings
Ingredients
| Full Amount | Half Amount | Ingredient |
| 125g | 62.5g | Almond Meal |
| 200g | 100g | Powdered Sugar |
| 100g | 50g | Egg Whites (aged) |
| 1/2 tsp | 1/4 tsp | Dried Egg Whites |
| 40g | 20g | Granulated Sugar |
| As needed | As needed | Food Color (Gel or Powder) |
| As needed | As needed | Filling |
Method
- Combine almond meal and powdered sugar in a food processor. Process for 2 minutes.
- Whisk together Egg Whites and Dried Egg White Powder in stand mixer bowl. Let sit for 5 minutes.
- Whip Egg White mixture to soft peak; gradually whip in granulated sugar, whipping to firm peak.
- Add flavor and color in the last few minutes of mixing.
- Fold in almond mixture in three stages.
- Make Up: Use a pastry bag with a plain tip, piping onto a silat or parchment paper. For standard size: pipe 1.5”. Let stand 10-15 min or until a thin crust/film forms on top of the mixture.
- Weigh down the parchment paper’s edges.
- Tap the pan to release trapped air bubbles.
- Bake 280 (convection) or 300 (conventional) for 10-15 min.
- Let cool. Add filling once fully cooled.
